Bread Pudding With Hard Sauce

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
BREAD,WHITE,CUBED 3 gal 3 qts
APPLES,COOKING,FRESH,PARED,CHOPPED 1-2/3 lbs 1 qts 3 cup 2-1/8 lbs
RAISINS 1-7/8 lbs 1 qts 2 cup
EGG SUBSTITUTE,PASTEURIZED 3-1/3 lbs 1 qts 2 cup
MILK,NONFAT,DRY 3-5/8 oz 1-1/2 cup
WATER 3-7/8 lbs 1 qts 3-1/2 cup
MARGARINE 1 lbs 2 cup
SUGAR,GRANULATED 3-1/2 lbs 2 qts
NUTMEG,GROUND 1/2 oz 2 tbsp
EXTRACT,VANILLA 7/8 oz 2 tbsp
CINNAMON,GROUND 1/2 oz 2 tbsp
WATER 8-1/3 oz 1 cup
SUGAR,GRANULATED 1-3/4 lbs 1 qts
FLAVORING,RUM 2-3/4 oz 1/4 cup 2-1/3 tbsp
MARGARINE 4 oz 1/2 cup
EGG SUBSTITUTE,PASTEURIZED 11-3/4 oz 1-3/8 cup

Method

1 Preheat oven to 350 F. Place bread in steam table pans.
2 Combine apples and raisins. Divide apples and raisins evenly among pans.
3 Reconstitute milk. Combine margarine, egg substitute, sugar, nutmeg, vanilla, cinnamon, and milk. Pour over bread and fruit. Fold
lightly. Bake 20 to 30 minutes until set.
4 In medium saucepan, heat water, sugar, and extract until sugar is dissolved. Add margarine a little at a time until melted and
combined. Temper the eggs with hot mixture, then add eggs. Stir and heat until sauce thickens slightly. Pour sauce over pudding.
CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
243 cal 43 g 5 g 6 g 1 mg 206 mg 54 mg

Portion

1 Piece

Yield

100