Tangy Tomato Pudding

Number of Servings: 6

2 (10-3/4 oz.) cans tomato purée
1 ¾ C. brown sugar
3 Tbsp. horseradish
2 sticks unsalted butter
5 C. bread cubes (any kind)

Combine tomato purée and sugar in a medium saucepan. Bring to a boil; boil 4 – 5 minutes. Meantime, melt butter in the microwave or on top of the stove. Stir in horseradish. Set aside. Spread bread cubes in the bottom of a medium casserole with cover. Pour butter mixture over cubes. Pour boiling tomato purée over that. Cover and bake in 350º oven for 45 minutes.