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Bread Custard Pudding for 100


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Servings: 100 Portions (3 Pans)
Portions: 1/2 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature: 325 degrees F. Oven

1 3/4 quart (2 lb) milk, nonfat, dry
9 1/4 quart water, warm
1 1/2 quart (30 eggs) eggs, whole. slightly beaten
1 1/2 quart (2 lb 8 oz) sugar, granulated
2 1/4 teaspoon salt
4 tablespoon vanilla
1 1/2 gallon (2 lb) bread, 1/2 inch cubes
1 tablespoon nutmeg, ground

Reconstitute milk and warm water. Combine eggs, sugar, salt and vanllla; beat thoroughly. Gradually add milk; blend thoroughly. Add bread cubes to mixture. Beat on medium speed until bread is thoroughly blended. Pour 1 gallon of mixture into each ungreased pan. Sprinkle top of mixture lightly with nutmeg. Bake about 60 minutes or until custard is firm. Cover and refrigerate until ready to use.

NOTE:
Other types of milk may be substituted for nonfat dry milk and water.




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