Recipe for Coconut 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
1/2 lb	COCONUT SWEETNED PRE
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. 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.

SERVING SIZE: 2/3 CUP

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