Source: U.S. Department of Defence
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Coconut Bread Pudding
Source: U.S. Department of Defence | |
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 DESSERTS (PUDDINGS AND OTHER DESSERTS) No.J 016 02
COCONUT BREAD PUDDING
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
208 cal
28 g
5g
8g
30 mg
331 mg
88 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
BREAD,WHITE,CUBED
4-1/8 lbs
3 gal 1-1/2 qts
COCONUT,PREPARED,SWEETENED FLAKES
1-7/8 lbs
2 qts 1 cup
MARGARINE,MELTED
1 lbs
2 cup
EGGS,WHOLE,FROZEN
1-1/2 lbs
2-3/4 cup
EGG WHITES
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
Method
1 Lightly spray each pan with non-stick cooking spray. Place 4-1/2 quarts bread in each pan. Pour margarine over bread cubes; toss
flaked coconut with bread cubes. Toast in oven until lightly 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 Bake 1 hour or until firm in 350 F. oven.
5 Cover; CCP: Hold for service at 41 F. or lower.
6 Cut 4 by 8.
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| Yield: 100 | Portion: 2/3 Cup |
| Calories: | 208 cal |
| Carbohydrates: | 28 g |
| Protein: | 5g |
| Fat: | 8g |
| Cholesterol: | 30 mg |
| Sodium: | 331 mg |
| Calcium: | 88 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| BREAD,WHITE,CUBED | 4-1/8 lbs | 3 gal 1-1/2 qts | |
| COCONUT,PREPARED,SWEETENED FLAKES | 1-7/8 lbs | 2 qts 1 cup | |
| MARGARINE,MELTED | 1 lbs | 2 cup | |
| EGGS,WHOLE,FROZEN | 1-1/2 lbs | 2-3/4 cup | |
| EGG WHITES | 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 |
| Method: | |
|
1 Lightly spray each pan with non-stick cooking spray. Place 4-1/2 quarts bread in each pan. Pour margarine over bread cubes; toss flaked coconut with bread cubes. Toast in oven until lightly 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 Bake 1 hour or until firm in 350 F. oven. 5 Cover; CCP: Hold for service at 41 F. or lower. 6 Cut 4 by 8. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence