Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - BREAD PUDDING

Recipe Name

BREAD PUDDING

Submitted by jgouker
Recipe Description J01600
Quantity 100 Quantity Unit SERVINGS (2/3 CUP) Servings  
Prep Time (minutes) 30 Cook Time (minutes) 60 Ready In (minutes) 90
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
5
1/2
cupsliquid egg
216
ouncesbread (white or wheat)
2
cupsmargarine
6
cupsgranulated sugar
1
tablespooncinnamon, ground
4
tablespoonsvanilla extract, imitation, no alcohol
1
2/3
tablespoonssalt
2
1/4
gallonswater, warm (110 degrees)
7
cupsinstant nonfat powdered milk
9
cups (not packed)raisins, seedless
Steps
Sequence Step
1PAN: 12 BY 20 BY 2.5 INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN PREPARATION INSTRUCTIONS: USE DAY OLD BREAD AND CUT INTO .5 INCH CUBES. MEASURE AS BREAD CUBES. MELT BUTTER OR MARGARINE BEFORE MEASURING. THAW FROZEN EGGS AND EGG WHITES BEFORE MEASURING. WHOLE EGGS MAY BE USED IN MEASURE EQUAL TO THE COMBINED EGG AND EGG WHITES. SOAK, PLUMP, AND DRAIN RAISINS BEFORE MEASURING. LEFT OVER FRENCH TOAST, OR OTHER BREAD PRODUCTS MAY BE SUBSTITUTED FOR WHITE BREAD. 1. PLACE ABOUT 4.5 QT BREAD IN EACH GREASED PAN. POUR MELTED BUTTER OR MARGARINE OVER BREAD CUBES, TOSS LIGHTLY. TOAST IN OVEN UNTIL LIGHT BROWN. 2. ADD SUGAR, SALT, NUTMEG, AND VANILLA TO SLIGHTLY BEATEN EGGS; BLEND THOROUGHLY. 3. RECONSTITUTE MILK; COMBINE WITH EGG MIXTURE. POUR 1 GAL OVER BREAD CUBES IN EACH PAN. 4. ADD 3 CUPS RAISINS TO EACH PAN. 5. BAKE 1 HOUR OR UNTIL FIRM. AFTER BAKING 15 MINUTES, STIR TO DISTRIBUTE RAISINS. 6. COVER; REFRIGERATE UNTIL READY TO SERVE. 7. CUT 4 BY 8.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com