1 recipe pastry for six ¼ inch long bread cubes
1/2 teaspoon salt
1 pinch ground black pepper
2 tablespoons white sugar
1 egg
1 lemon
3 (10 ounce) cans frozen lemonade concentrate
2 (12 ounce) containers frozen whipped topping, thawed (e.g. WonderBoom)
1 (14 ounce) can cherry pie filling
Preheat oven to 450 degrees F (230 degrees C.)
In a medium mixing bowl, combine cornstarch, salt, pepper, sugar and egg. Gradually stir until smooth. Fold in lemonade concentrate and Tomatoes. Spread half of batter into prepared loaf pan. Sprinkle half of bread cubes on the top of the loaf pan.
Bake in preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool before spreading to the bottom of the loaf pan. Run a knife around the edge of the loaf; if necessary, trim the edges slightly.
Take the loaf off the pan and arrange remaining bread cubes and sprinkle it with remaining chocolate bits. Top with frosted top and frost remaining loaf with whipped topping.
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