Frank's Recipes! Chocolate Chip Bread Pudding for 100

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Chocolate Chip Bread Pudding for 100

Servings: 100 Portions (3 Pans)
Portions: 2/3 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature: 350 degrees F. Oven

3 pkg. (2 lb 4 oz) chocolate chips, semisweet
3 1/3 gallon (4 lb) bread, day old 1/2 inch cubes
2 cups (1 lb) butter or margarine, melted
1 1/2 quart (30 eggs) eggs, whole, slightly beaten
1 1/2 quart (2 lb 12 oz) sugar, granulated
1 1/2 tablespoon (1 oz) salt
1 tablespoon nutmeg, ground
4 tablespoon vanilla
1 3/4 quart (2 lb) milk, nonfat, dry
2 1/4 gallon water, warm

Place 4 1/4 quart bread in each greased pan. Pour butter over bread cubes, toss lightly.
Toast in oven until light brown. Add sugar, salt, nutmeg, and vanilla to eggs; blend
thoroughly. Reconstitute milk and warm water; combine with egg mixture. Pour 1 gallon over
bread cubes in each pan. Add about 1 pkg (12 oz) semisweet chocolate chips to each pan.
Bake 1 hour or until firm. After baking 15 minutes, stir to distribute chocolate chips.
Cut pans 4 by 8 when ready to serve.

NOTE:
If pudding is not to be served immediately, cover and place in refrigerator.

2 1/2 gallon other types of milk may be substituted for nonfat dry milk and warm water.