2 1/4 ga WATER; WARM
4 lb BREAD CUBES
1 lb BUTTER PRINT SURE
30 EGGS SHELL
2 lb MILK; DRY NON-FAT L HEAT
2 1/4 lb CHOCOLATE CHIPS; 12 OZ
2 3/4 lb SUGAR; GRANULATED 10 LB
1 tb NUTMEG GROUND
1/4 c IMITATION VANILLA
1 oz SALT TABLE 5LB
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERTURE: 350 F. OVEN
1. PLACE ABOUT 4 1/2 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
Yields
100 Servings