Recipe - Coconut 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
1 One half pound COCONUT SWEETNED PRE
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. USE CHOPPED, PREPARED, SWEETENED COCONUT; TOSS 8 OZ (3 CUPS) COCONUT
WITH TOASTED BREAD CUBES IN EACH PAN.

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.

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: J01602

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.