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Coconut Bread Pudding
Source: U.S. Department of Defence

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DESSERTS (PUDDINGS AND OTHER DESSERTS) No.J 016 02
COCONUT BREAD PUDDING
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
208 cal
28 g
5g
8g
30 mg
331 mg
88 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
BREAD,WHITE,CUBED
4-1/8 lbs
3 gal 1-1/2 qts
COCONUT,PREPARED,SWEETENED FLAKES
1-7/8 lbs
2 qts 1 cup
MARGARINE,MELTED
1 lbs
2 cup
EGGS,WHOLE,FROZEN
1-1/2 lbs
2-3/4 cup
EGG WHITES
1-1/2 lbs
2-3/4 cup
SUGAR,GRANULATED
2-2/3 lbs
1 qts 2 cup
SALT
1 oz
1 tbsp
NUTMEG,GROUND
1/4 oz
1 tbsp
EXTRACT,VANILLA
1-7/8 oz
1/4 cup 1/3 tbsp
MILK,NONFAT,DRY
1 lbs
1 qts 3 cup
WATER,WARM
18-3/4 lbs
2 gal 1 qts
Method
1 Lightly spray each pan with non-stick cooking spray. Place 4-1/2 quarts bread in each pan. Pour margarine over bread cubes; toss
flaked coconut with bread cubes. Toast in oven until lightly brown.
2 Add sugar, salt, nutmeg, and vanilla to eggs; blend thoroughly.
3 Reconstitute milk; combine with egg mixture. Pour 1 gallon over bread cubes in each pan.
4 Bake 1 hour or until firm in 350 F. oven.
5 Cover; CCP: Hold for service at 41 F. or lower.
6 Cut 4 by 8.



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