Recipe - Bread Pudding

2 One fourth ga WATER; WARM
4 pound BREAD CUBES
1 pound BUTTER PRINT SURE
30 EGGS SHELL
2 pound MILK; DRY NONFAT L HEAT
3 pound RAISINS #10
2 Three fourths pound SUGAR; GRANULATED 10 LB
1 tablespoon NUTMEG GROUND
One fourth cup IMITATION VANILLA
1 ounce SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN

1. PLACE ABOUT 4 One half 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.

Recipe Number: J01600

SERVING SIZE: 2/3 CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.