Servings: 100 Portions (3 Pans)
Portions: 2/3 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature: 350 degrees F. Oven
2-1/4 raisins
3 1/3 gallon (4 lb) bread, day old 1/2 inch cubes
2 cups (1 lb) butter or margarine, melted
1-1/2 quart (30 eggs) eggs, whole, slightly beaten
1-1/2 quart (2 lb 12 oz) sugar, granulated
1-1/2 tablespoon (1 oz) salt
1 tablespoon nutmeg, ground
4 tablespoon vanilla
1-3/4 quart (2 lb) milk, nonfat, dry
2-1/4 gallon water, warm
Soak raisins in hot water about 10 minutes. Drain thoroughly. Set aside. Place 4 1/4 qt bread in each greased pan. Pour butter over bread cubes, toss lightly. Toast in oven until light brown. Add sugar, salt, nutmeg, and vanilla to eggs; blend thoroughly. Reconstitute milk and warm water; combine with egg mixture. Pour 1 gallon over bread cubes in each pan. Add about 3 cups raisins to each pan. Bake 1 hour or until firm. After baking 15 minutes, stir to distribute raisins. Cut pans 4 by 8 when ready to serve.
NOTE:
If pudding is not to be served immediately, cover and place in refrigerator.
2-1/2 gallon other types of milk may be substituted for nonfat dry milk and warm water.