Title: Chocolate Chip Bread Pudd
Categories:
Yield: 100 Servings

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 (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.