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Bread Pudding With Hard Sauce
Source: U.S. Department of Defence

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DESSERTS (PUDDINGS AND OTHER DESSERTS) No.J 500 00
BREAD PUDDING WITH HARD SAUCE
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
243 cal
43 g
5g
6g
1 mg
206 mg
54 mg
Ingredient
Weight
Measure
Issue
BREAD,WHITE,CUBED
3 gal 3 qts
APPLES,COOKING,FRESH,PARED,CHOPPED
1-2/3 lbs
1 qts 3 cup
2-1/8 lbs
RAISINS
1-7/8 lbs
1 qts 2 cup
EGG SUBSTITUTE,PASTEURIZED
3-1/3 lbs
1 qts 2 cup
MILK,NONFAT,DRY
3-5/8 oz
1-1/2 cup
WATER
3-7/8 lbs
1 qts 3-1/2 cup
MARGARINE
1 lbs
2 cup
SUGAR,GRANULATED
3-1/2 lbs
2 qts
NUTMEG,GROUND
1/2 oz
2 tbsp
EXTRACT,VANILLA
7/8 oz
2 tbsp
1/2 oz
2 tbsp
CINNAMON,GROUND
WATER
8-1/3 oz
1 cup
SUGAR,GRANULATED
1-3/4 lbs
1 qts
2-3/4 oz
1/4 cup 2-1/3 tbsp
FLAVORING,RUM
MARGARINE
4 oz
1/2 cup
EGG SUBSTITUTE,PASTEURIZED
11-3/4 oz
1-3/8 cup
Method
1 Preheat oven to 350 F. Place bread in steam table pans.
2 Combine apples and raisins. Divide apples and raisins evenly among pans.
3 Reconstitute milk. Combine margarine, egg substitute, sugar, nutmeg, vanilla, cinnamon, and milk. Pour over bread and fruit. Fold
lightly. Bake 20 to 30 minutes until set.
4 In medium saucepan, heat water, sugar, and extract until sugar is dissolved. Add margarine a little at a time until melted and
combined. Temper the eggs with hot mixture, then add eggs. Stir and heat until sauce thickens slightly. Pour sauce over pudding.
CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Bread Pudding With Hard Sauce

Yield: 100 Portion: 1 Piece
Calories: 243 cal
Carbohydrates: 43 g
Protein: 5g
Fat: 6g
Cholesterol: 1 mg
Sodium: 206 mg
Calcium: 54 mg

Ingredient Weight Measure Issue
BREAD,WHITE,CUBED 3 gal 3 qts
APPLES,COOKING,FRESH,PARED,CHOPPED 1-2/3 lbs 1 qts 3 cup 2-1/8 lbs
RAISINS 1-7/8 lbs 1 qts 2 cup
EGG SUBSTITUTE,PASTEURIZED 3-1/3 lbs 1 qts 2 cup
MILK,NONFAT,DRY 3-5/8 oz 1-1/2 cup
WATER 3-7/8 lbs 1 qts 3-1/2 cup
MARGARINE 1 lbs 2 cup
SUGAR,GRANULATED 3-1/2 lbs 2 qts
NUTMEG,GROUND 1/2 oz 2 tbsp
EXTRACT,VANILLA 7/8 oz 2 tbsp
CINNAMON,GROUND 1/2 oz 2 tbsp
WATER 8-1/3 oz 1 cup
SUGAR,GRANULATED 1-3/4 lbs 1 qts
FLAVORING,RUM 2-3/4 oz 1/4 cup 2-1/3 tbsp
MARGARINE 4 oz 1/2 cup
EGG SUBSTITUTE,PASTEURIZED 11-3/4 oz 1-3/8 cup

Method:
1 Preheat oven to 350 F. Place bread in steam table pans.
2 Combine apples and raisins. Divide apples and raisins evenly among pans.
3 Reconstitute milk. Combine margarine, egg substitute, sugar, nutmeg, vanilla, cinnamon, and milk. Pour over bread and fruit. Fold
lightly. Bake 20 to 30 minutes until set.
4 In medium saucepan, heat water, sugar, and extract until sugar is dissolved. Add margarine a little at a time until melted and
combined. Temper the eggs with hot mixture, then add eggs. Stir and heat until sauce thickens slightly. Pour sauce over pudding.
CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

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_with_hard_sauce.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence