Our executive food editor used to spend summer vacations in Horton Bay, Michigan, where a version of the following recipe was an unusual but popular sweet-and-savory accompaniment to lakeside barbecues.

　　

Ingredients

Serves 2

　　a 14 1/2-ounce can stewed tomatoes including liquid

　　1 1/2 tablespoons packed dark brown sugar

　　1 teaspoon Worcestershire sauce

　　a pinch cayenne

　　2 tablespoons unsalted butter, melted

　　4 slices (each about 3/8 inch thick) homemade-style white bread, crusts discarded, cut into 3/4-inch squares

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

In a small saucepan simmer tomatoes, brown sugar, Worcestershire sauce, and cayenne, stirring, 5 minutes.

　　

Step 3

In a bowl drizzle butter over bread squares and toss to coat. Divide bread squares between two 1-cup soufflé dishes or custard cups and top each serving with half of tomato mixture.

　　

Step 4

Bake tomato puddings in middle of oven 20 minutes.