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.
