3/4 lb. Pepperidge white bread
1/4 lb. butter, melted

Cube the bread; place in a 2 1/2 quart casserole with a lid, in thirds, spooning butter over each layer.

2 lg. tart apples; pare, core, section

Cut them into a blender. Add some of a:

2 1/2 can of tomato sauce (29-30 oz. or a lg. can tomatoes)
1 tsp. salt
1/4 tsp. black pepper

Blend briefly.

In a large bowl, mix:

3/4 c. brown sugar, packed
Remainder of tomato sauce
The apple/tomato blend

Stir to mix completely. Spoon over the bread cubes, inserting a knife blade around the edges to let the tomatoes reach the bottom. Cover; may be refrigerated up to 24 hours. Bake, covered at 350 degrees F. about 45 minutes.