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Bread Pudding
Source: U.S. Department of Defence

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DESSERTS (PUDDINGS AND OTHER DESSERTS) No.J 016 00
BREAD PUDDING
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
205 cal
34 g
5g
6g
30 mg
310 mg
93 mg
Ingredient
Weight
Measure
Issue
BREAD,WHITE,CUBED
4-1/8 lbs
3 gal 1-1/2 qts
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
MARGARINE,MELTED
1 lbs
2 cup
1-1/2 lbs
2-3/4 cup
EGGS,WHOLE,FROZEN
EGG WHITES,FROZEN,THAWED
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
1-7/8 oz
1/4 cup 1/3 tbsp
EXTRACT,VANILLA
MILK,NONFAT,DRY
1 lbs
1 qts 3 cup
WATER,WARM
18-3/4 lbs
2 gal 1 qts
RAISINS
2-7/8 lbs
2 qts 1 cup
Method
1 Spray each pan with non-stick cooking spray. Place 4-1/2 quarts bread in each sprayed steam table pan. Pour margarine or butter
over bread cubes and toss lightly. Toast in oven until light 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 Add 3 cups raisins to each pan.
5 Bake at 350 F. for 15 minutes: stir to distribute the raisins. Bake 45 minutes or until firm.
6 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
7 Cut 4 by 8.



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Bread Pudding

Yield: 100 Portion: 2/3 Cup
Calories: 205 cal
Carbohydrates: 34 g
Protein: 5g
Fat: 6g
Cholesterol: 30 mg
Sodium: 310 mg
Calcium: 93 mg

Ingredient Weight Measure Issue
BREAD,WHITE,CUBED 4-1/8 lbs 3 gal 1-1/2 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
MARGARINE,MELTED 1 lbs 2 cup
EGGS,WHOLE,FROZEN 1-1/2 lbs 2-3/4 cup
EGG WHITES,FROZEN,THAWED 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
RAISINS 2-7/8 lbs 2 qts 1 cup

Method:
1 Spray each pan with non-stick cooking spray. Place 4-1/2 quarts bread in each sprayed steam table pan. Pour margarine or butter
over bread cubes and toss lightly. Toast in oven until light 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 Add 3 cups raisins to each pan.
5 Bake at 350 F. for 15 minutes: stir to distribute the raisins. Bake 45 minutes or until firm.
6 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
7 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.

https://theodora.com/recipies/puddings_and_other_desserts/bread_pudding.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence