Yield: 100 portions
Each Portion: 2 squares
| Ingredients | Weights | Measure |
|---|---|---|
| BREAD, WHITE, SLICED DAY OLD, CUBED | 6 lb | 3-3/4 gal |
| APPLES, FRESH, COOKING PARED, CHOPPED | 2 lb | 7 cups |
| RAISINS | 2 lb | 6 cups |
| EGG SUBSTITUTE | 3 lb | 6 cups |
| MILK, NONFAT, DRY | 6-1/2 oz | 1-1/2 cup |
| WATER | 7-1/2 cups | |
| MARGARINE | 1 lb | 2 cups |
| SUGAR, GRANULATED | 3-1/2 lb | 2 qt |
| NUTMEG, GROUND | 3/4 oz | 2 tbsp |
| VANILLA, EXTRACT | 2 tbsp | |
| CINNAMON, GROUND | 1/2 oz | 2 tbsp |
| WATER | 1 cup | |
| SUGAR, GRANULATED | 1-3/4 lb | 4 cups |
| FLAVORING, RUM | 3 oz | 6 tbsp |
| MARGARINE | 1/4 lb | 1/2 cup |
| EGG SUBSTITUTE | 5-1/4 oz | 1-1/3 cup |
- Preheat oven to 350 F. Tear bread into pieces, and place in 3 steam table pans.
- Wash fruit thoroughly in a clean sanitized sink. Combine apples and raisins. Divide apples and raisins evenly among pans.
- Thaw eggs under refrigeration at 41 F. or below. Reconstitute milk. Combine margarine, egg substitute, sugar, nutmeg, vanilla, cinnamon and milk. Four over bread and fruit. Fold lightly. Bake 20 to 30 minutes until set. Temperature of cooked mixture must reach 145 F. or higher. Hold above 140 F. until assembly.
- In medium sauce pan, heat water, sugar and extract until sugar is dissolved, Add margarine a little at a time until melted and combined. Temper the eggs with hot mixture, then add eggs, Stir and heat until sauce thickens slightly. Pour sauce over pudding. Temperature of cooked mixture must reach 140 F. Hold for service at 140 F. or higher.