Breakfast Bread Pudding

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
PEACHES,CANNED,QUARTERS,DICED,DRAINED 8-3/4 lbs 1 gal
BREAD,WHITE,CUBED 4-1/8 lbs 3 gal 1-1/2 qts
MILK,NONFAT,DRY 15 oz 1 qts 2-1/4 cup
EGG SUBSTITUTE,PASTEURIZED 3 lbs 1 qts 1-1/2 cup
WATER,WARM 15-2/3 lbs 1 gal 3-1/2 qts
SUGAR,BROWN,PACKED 1-3/8 lbs 1 qts 3/8 cup
EXTRACT,VANILLA 1-7/8 oz 1/4 cup 1/3 tbsp
SALT 7/8 oz 1 tbsp
CINNAMON,GROUND 1/4 oz 1 tbsp
GINGER,GROUND 1/8 oz 1/3 tsp
CEREAL,GRANOLA,TOASTED OAT MIX,LOW FAT 4-5/8 lbs 1 gal 3/4 qts

Method

1 Lightly spray steam table pans with non-stick cooking spray. Place 1 quart peaches and 3-1/2 quarts bread in each pan. Mix lightly.
2 Reconstitute milk; add egg substitute, brown sugar, vanilla, salt, cinnamon, and ginger to milk, blend thoroughly.
3 Pour 2-1/2 quarts egg mixture over bread mixture in each pan.
4 Evenly distribute 4-3/4 cups granola on top of each pan.
5 Using a convection oven, bake 30 minutes at 325 F. or until lightly browned and a knife inserted in center comes out clean on low
fan, open vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6 CCP: Hold for service at 140 F. or higher.
7 Cut 4 by 6.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
206 cal 39 g 7 g 3 g 1 mg 300 mg 99 mg

Portion

2/3 Cup

Yield

100