9 slices good-quality white bread (I like Pepperidge Farm’s original white bread)
2 1/4 cups light brown sugar
2 sticks (1/2 pound) butter, melted
14 oz canned tomato puree
Preheat the oven to 350°F. Generously butter a 2-quart casserole dish and set aside.
Line a sheet pan with a single layer of bread slices. Bake for about 7 minutes then flip over and bake for another 7 or so minutes, until the bread feels firm and dry, like it’s stale. Allow the bread to rest for a few minutes at room temperature, to cool down a bit, then slice into 1/2-inch cubes.
In a large mixing bowl, stir to combine the brown sugar, butter and tomato puree. Add the cubed bread and stir to combine. Allow the mixture to stand at room temperature about 15 minutes, in order for the bread to soak up some of the sauce, then pour into the buttered dish. At this point, the dish can be covered with plastic wrap and refrigerated until ready to bake, up to 12 hours. (Of course, you can always go straight to the baking step.) If refrigerating, allow the dish to sit at room temperature for at least 1 hour before baking.
Bake, uncovered, until puffed, golden brown on top, and caramelized at the edges, about 45 minutes. Remove from the oven and allow to rest about 10 minutes before serving.
