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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

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Ingredients
Amt.	Measure	Ingredient



5 1/2	cups	liquid egg
216	ounces	bread (white or wheat)
2	cups	margarine
6	cups	granulated sugar
1	tablespoon	cinnamon, ground
4	tablespoons	vanilla extract, imitation, no alcohol
1 2/3	tablespoons	salt
2 1/4	gallons	water, warm (110 degrees)
7	cups	instant nonfat powdered milk
9	cups (not packed)	raisins, seedless

Steps

Sequence	Step

1	PAN: 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.

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