Recipe - Chocolate Chip Bread Pudd

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
2 One fourth pound CHOCOLATE CHIPS; 12 OZ
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 TEMPERTURE: 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 12 OZ (1 PKG) CHIPS TO 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.

Recipe Number: J01601

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.