COCONUT BREAD PUDDING

Ingredients

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BREAD,WHITE,CUBED 4-1/8 lbs 3 gal 1-1/2 qts
COCONUT,PREPARED,SWEETENED FLAKES 1-7/8 lbs 2 qts 1 cup
MARGARINE,MELTED 1 lbs 2 cup
EGGS,WHOLE,FROZEN 1-1/2 lbs 2-3/4 cup
EGG WHITES 1-1/2 lbs 2-3/4 cup
SUGAR,GRANULATED 2-2/3 lbs 1 qts 2 cup
SALT 1 oz 1 tbsp
NUTMEG,GROUND 1/4 oz 1 tbsp
EXTRACT,VANILLA 1-7/8 oz 1/4 cup 1/3 tbsp
MILK,NONFAT,DRY 1 lbs 1 qts 3 cup
WATER,WARM 18-3/4 lbs 2 gal 1 qts

Method

1 Lightly spray each pan with non-stick cooking spray. Place 4-1/2 quarts bread in each pan. Pour margarine over bread cubes; toss
flaked coconut with bread cubes. Toast in oven until lightly brown.
2 Add sugar, salt, nutmeg, and vanilla to eggs; blend thoroughly.
3 Reconstitute milk; combine with egg mixture. Pour 1 gallon over bread cubes in each pan.
4 Bake 1 hour or until firm in 350 F. oven.
5 Cover; CCP: Hold for service at 41 F. or lower.
6 Cut 4 by 8.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
208 cal 28 g 5 g 8 g 30 mg 331 mg 88 mg

Portion

2/3 Cup

Yield

100


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