Bread Pudding

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
BREAD,WHITE,CUBED 4-1/8 lbs 3 gal 1-1/2 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
MARGARINE,MELTED 1 lbs 2 cup
EGGS,WHOLE,FROZEN 1-1/2 lbs 2-3/4 cup
EGG WHITES,FROZEN,THAWED 1-1/2 lbs 2-3/4 cup
SUGAR,GRANULATED 2-2/3 lbs 1 qts 2 cup
SALT 1 oz 1 tbsp
NUTMEG,GROUND 1/4 oz 1 tbsp
EXTRACT,VANILLA 1-7/8 oz 1/4 cup 1/3 tbsp
MILK,NONFAT,DRY 1 lbs 1 qts 3 cup
WATER,WARM 18-3/4 lbs 2 gal 1 qts
RAISINS 2-7/8 lbs 2 qts 1 cup

Method

1 Spray each pan with non-stick cooking spray. Place 4-1/2 quarts bread in each sprayed steam table pan. Pour margarine or butter
over bread cubes and toss lightly. Toast in oven until light brown.
2 Add sugar, salt, nutmeg, and vanilla to eggs; blend thoroughly.
3 Reconstitute milk; combine with egg mixture. Pour 1 gallon over bread cubes in each pan.
4 Add 3 cups raisins to each pan.
5 Bake at 350 F. for 15 minutes: stir to distribute the raisins. Bake 45 minutes or until firm.
6 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
7 Cut 4 by 8.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
205 cal 34 g 5 g 6 g 30 mg 310 mg 93 mg

Portion

2/3 Cup

Yield

100