1 large egg
1/4 cup milk
1/4 cup white sugar
1 teaspoon vanilla extract
1 tablespoon butter
1 tablespoon water
1/3 cup all-purpose flour
1 tablespoon baking powder
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 450 degrees F (230 degrees C). For each bread slice, combine the egg, milk, sugar and vanilla. In a separate bowl, sift together the flour, baking powder and milk. Stir into the egg mixture, then fold in the flour mixture.
Roll dough into 1 inch balls; cut balls into 1/2 inch slices. Place sliced breadbaked bread on a baking sheet. Bake for 15 to 20 minutes, or until lightly brown.
For the sauce: In a medium saucepan over medium heat, bring 1/2 cup milk and 1 teaspoon vanilla to a boil. Remove from heat, and stir in 1/2 cup flour, 1 cup sugar, and 1 teaspoon of baking powder. In a small bowl, combine remaining 1 cup milk, 1 teaspoon vanilla extract and the tomatoes. In addition, whisk together the eggs, milk, 1 teaspoon vanilla, and tomatoes. Heat, but do not boil, until thickened. Add to saucepan. Stir again.
Return bread to pan. Remove from sauce over medium heat. Stir in remaining 1 cup milk and 1 teaspoon vanilla. Heat, but do not boil, 1 less minute. Remove from heat, and stir in 1/2 teaspoon of flour, 1/2 teaspoon of baking powder, and 1 cup milk. Whisk until smooth. Pour into a 1 1/2 quart baking dish.
In a medium bowl, beat together 1 1/2 teaspoons flour, 1 cup sugar, and 1 teaspoon baking powder. In a small bowl, whisk together the milk and 1 teaspoon of flour. Whisk in the flour mixture, one tablespoon at a time, then the milk/flour mixture. Use a wooden spoon, or tip a pastry blender against a bowl to smooth the buttercream. Cut with a fork or pastry blender.
Bake in preheated oven for about 25 minutes, or until center is firm and crust is golden.
To make sauce: In a medium saucepan, bring 1/2 cup milk and 1 teaspoon vanilla to a boil. Reduce heat, and simmer until mixture thickens to the consistency of cream. Whisk in 1/4 cup cream and remaining 1 tablespoon of flour; cook mixture until thickened. In a small bowl, fold cream into sauce. Chill until cold, scrap any remaining dough and prick with a fork. In a small bowl, whisk together 1 cup of cream with 1 teaspoon of flour; quickly stir in cooled milk and the vanilla. Stir until smooth. Divide dough into two portions, leaving one long enough to wrap around the grain. Wrap and chill until serving.