Recipe for Bread Pudding 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/4 gal WATER, WARM
4 lb BREAD CUBES
1 lb BUTTER PRINT SURE
30 x EGGS SHELL
2 lb MILK, DRY NON-FAT L HEAT
3 lb RAISINS #10
3/4 lb SUGAR, GRANULATED 10 LB
1 tbl NUTMEG GROUND
1/4 cup IMITATION VANILLA
Instructions:
Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN

1. PLACE ABOUT 4 1/2 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 ABOUT 3 CUPS RAISINS TO EACH PAN.

4. BAKE 1 HOUR OR UNTIL FIRM. AFTER BAKING 15 MINUTES, STIR TO DISTRIBUTE RAISINS.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

6. CUT 4 BY 8.

SERVING SIZE: 2/3 CUP

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