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1
Preheat your oven to 375u00b0F and set one of your oven racks in the middle position.
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2
Cut your slices of bread on the diagonal for a pretty presentation, or into cubes if in a hurry. Toss the slices or cubes in the butter until well covered. Grease a medium 2-quart casserole dish, and arrange the slices or cubes in it in 1 layer.
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3
In a medium saucepan set over medium-high heat, combine the brown sugar, tomato puree, tomato paste and orange juice. Bring to a boil then reduce heat to low and simmer, stirring, until slightly thickened, about 5 minutes. Taste for seasoning and add salt and pepper to your taste.
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4
Pour the hot mixture over the buttered bread, and bake, uncovered, until the pudding is slightly puffy and the corners of the bread are lightly browned. Remove from the oven, and turn your oven to 425u00b0F. (If you are making this pudding to serve later, let cool at room temp and then store, covered in foil, in your fridge for up to 3 days. The day you want to serve, let come back to room temperature for an hour before reheating in a 350u00b0F oven, covered, for 20-25 minutes until hot before continuing with the recipe.)
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5
Using the bottom of a drinking glass, jar or ramekin, press 4 divots into the hot tomato pudding. Crack a single egg into each divot, and place the casserole back into your oven watching carefully for your desired level of doneness on your eggs. Every oven is different, but 8-10 minutes for cooked whites and gooey yolks is usually the average, just keep a close eye on it and remember that the eggs will continue to cook a bit for the first few minutes out of the oven. Garnish with chopped parsley and serve hot.
