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Breakfast Bread Pudding
Source: U.S. Department of Defence

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DESSERTS (PUDDINGS AND OTHER DESSERTS) No.J 022 00
BREAKFAST BREAD PUDDING
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
206 cal
39 g
7g
3g
1 mg
300 mg
99 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
PEACHES,CANNED,QUARTERS,DICED,DRAINED
8-3/4 lbs
1 gal
BREAD,WHITE,CUBED
4-1/8 lbs
3 gal 1-1/2 qts
MILK,NONFAT,DRY
15 oz
1 qts 2-1/4 cup
EGG SUBSTITUTE,PASTEURIZED
3 lbs
1 qts 1-1/2 cup
WATER,WARM
15-2/3 lbs
1 gal 3-1/2 qts
SUGAR,BROWN,PACKED
1-3/8 lbs
1 qts 3/8 cup
EXTRACT,VANILLA
1-7/8 oz
1/4 cup 1/3 tbsp
SALT
7/8 oz
1 tbsp
CINNAMON,GROUND
1/4 oz
1 tbsp
1/8 oz
1/3 tsp
GINGER,GROUND
CEREAL,GRANOLA,TOASTED OAT MIX,LOW FAT
4-5/8 lbs
1 gal 3/4 qts
Method
1
Lightly spray steam table pans with non-stick cooking spray. Place 1 quart peaches and 3-1/2 quarts bread in each pan. Mix lightly.
2
Reconstitute milk; add egg substitute, brown sugar, vanilla, salt, cinnamon, and ginger to milk, blend thoroughly.
3
Pour 2-1/2 quarts egg mixture over bread mixture in each pan.
4
Evenly distribute 4-3/4 cups granola on top of each pan.
Using a convection oven, bake 30 minutes at 325 F. or until lightly browned and a knife inserted in center comes out clean on low
5
fan, open vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6 CCP: Hold for service at 140 F. or higher.
7 Cut 4 by 6.



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Breakfast Bread Pudding

Yield: 100 Portion: 2/3 Cup
Calories: 206 cal
Carbohydrates: 39 g
Protein: 7g
Fat: 3g
Cholesterol: 1 mg
Sodium: 300 mg
Calcium: 99 mg

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
PEACHES,CANNED,QUARTERS,DICED,DRAINED 8-3/4 lbs 1 gal
BREAD,WHITE,CUBED 4-1/8 lbs 3 gal 1-1/2 qts
MILK,NONFAT,DRY 15 oz 1 qts 2-1/4 cup
EGG SUBSTITUTE,PASTEURIZED 3 lbs 1 qts 1-1/2 cup
WATER,WARM 15-2/3 lbs 1 gal 3-1/2 qts
SUGAR,BROWN,PACKED 1-3/8 lbs 1 qts 3/8 cup
EXTRACT,VANILLA 1-7/8 oz 1/4 cup 1/3 tbsp
SALT 7/8 oz 1 tbsp
CINNAMON,GROUND 1/4 oz 1 tbsp
GINGER,GROUND 1/8 oz 1/3 tsp
CEREAL,GRANOLA,TOASTED OAT MIX,LOW FAT 4-5/8 lbs 1 gal 3/4 qts

Method:
1
Lightly spray steam table pans with non-stick cooking spray. Place 1 quart peaches and 3-1/2 quarts bread in each pan. Mix lightly.
2
Reconstitute milk; add egg substitute, brown sugar, vanilla, salt, cinnamon, and ginger to milk, blend thoroughly.
3
Pour 2-1/2 quarts egg mixture over bread mixture in each pan.
4
Evenly distribute 4-3/4 cups granola on top of each pan.
Using a convection oven, bake 30 minutes at 325 F. or until lightly browned and a knife inserted in center comes out clean on low
5
fan, open vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6 CCP: Hold for service at 140 F. or higher.
7 Cut 4 by 6.

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/breakfast_bread_pudding.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence