Chocolate chip bread pudd
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | gallon | WATER; WARM |
| 4 | pounds | BREAD CUBES |
| 1 | pounds | BUTTER PRINT SURE |
| 30 | EGGS SHELL | |
| 2 | pounds | MILK; DRY NON-FAT L HEAT |
| 2¼ | pounds | CHOCOLATE CHIPS; 12 OZ |
| 2¾ | pounds | SUGAR; GRANULATED 10 LB |
| 1 | tablespoon | NUTMEG GROUND |
| ¼ | cup | IMITATION VANILLA |
| 1 | ounce | SALT TABLE 5LB |
Directions
PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN TEMPERTURE: 350 F. OVEN 1. PLACE ABOUT 4 ½ QT BREAD IN EACH GREASED PAN. POUR BUTTER OR MARGARINE
OVER BREAD CUBES. 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 GAL OVER BREAD CUBES IN EACH PAN. ADD 12 OZ (1 PKG) CHIPS TO EACH PAN.
4. BAKE 1 HOUR OR UNTIL FIRM. DO NOT STIR DURING BAKING.
5. COVER; REFRIGERATE UNTIL READY TO SERVE.
6. CUT 4 BY 8.
Recipe Number: J01601
SERVING SIZE: ⅔ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .