Coconut bread pudding

Yield: 100 Servings

Measure 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
1½ pounds COCONUT SWEETNED PRE
2¾ pounds SUGAR; GRANULATED 10 LB
1 tablespoon NUTMEG GROUND
¼ cup IMITATION VANILLA
1 ounce SALT TABLE 5LB

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN TEMPERATURE: 350 F.

OVEN

1. USE CHOPPED, PREPARED, SWEETENED COCONUT; TOSS 8 OZ (3 CUPS) COCONUT WITH TOASTED BREAD CUBES IN EACH PAN.

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.

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: J01602

SERVING SIZE: ⅔ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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