Recipe#405

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

INGREDIENTS

2 1/4 qt. (1 lb 8 oz) coconut, prepared, sweetened
3 1/3 gal (4 lb) bread, day old 1/2 inch cubes
2 cups (1 lb) butter or margarine, melted
1 1/2 qt. (30 eggs) eggs, whole, slightly beaten
1 1/2 qt. (2 lb 12 oz) sugar, granulated
1 1/2 tbsp. (1 oz) salt
1 tbsp. nutmeg, ground
4 tbsp. vanilla
1 3/4 qt. (2 lb) milk, nonfat, dry
2 1/4 gal water, warm

INSTRUCTIONS

Place 4 1/4 qt bread in each greased pan. Pour butter over bread cubes, toss lightly. Toast in oven until light brown. Toss 3 cups coconut with toasted bread cubes in each pan. Add sugar, salt, nutmeg, and vanilla to eggs; blend thoroughly. Reconstitute milk and warm water; combine with egg mixture. Pour 1 gal over bread cubes in each pan. Bake 1 hour or until firm. Cut pans 4 by 8 when ready to serve.

NOTE: 1. If pudding is not to be served immediately, cover and place in refrigerator.
2. 2 1/2 gal other types of milk may be substituted for nonfat dry milk and warm water.