Apple Bread Pudding

J-016-52 Desserts (Puddings and Other Desserts)

Yellow
Moderate
99 Portions
1 slice (4-½ oz)
12 x 20 x 2-½-inch Steam Table Pans (3)
325°F (166°C)
60 to 70 min.

INGREDIENTS

ItemMeasureWeightApprox issue

EGGS, WHOLE, FROZEN

1 gal + 1 cup

9 lb 2 oz

83 whole eggs

APPLE, FRESH, PARED, CUBED ½-INCH

1 gal

4 lb

5 lb 2 oz

BREAD, WHITE, CUBED, 1-INCH

2 gal + ¾ qt

3 lb

BREAD, WHOLE WHEAT, CUBED, 1-INCH

2 gal + ¾ qt

3 lb

WATER

1 gal + 1 cup

8 lb 14 oz

MILK, NONFAT, DRY

4-⅓ cup

15-⅓ oz

SUGAR, GRANULATED

3-½ cup

1 lb 9 oz

SUGAR, BROWN

3-½ cup

1 lb 11 oz

SALT

2 tbsp + 1 tsp

1-½ oz

NUTMEG, GROUND

3 tbsp

0.74 oz

CINNAMON, GROUND

3 tbsp

0.72 oz

BUTTER, UNSALTED, MELTED

1 cup

8 oz

VANILLA EXTRACT

½ cup + 1 tbsp

4-⅞ oz

RAISINS

1 qt

1 lb 4 oz

DIRECTIONS

CP: If frozen, thaw eggs under refrigeration at 41°F (5°C).

  1. Prepare all fruits and vegetables in accordance with guideline card A-G 31. Cube apples to ½-inch.
  2. Cut bread into 1-inch pieces.
  3. Reconstitute milk with water in a mixing bowl. Stir in sugar, salt, nutmeg and cinnamon and blend thoroughly.
  4. In a separate mixing bowl whisk eggs, melted butter, and vanilla. Add egg mixture to the milk mixture; blend thoroughly.
  5. Assemble 33 portions into each 12 x 20 x 2½- inch hotel pan according to the following directions:
    1. In a large vessel combine 1-½ qt (1 lb) white bread, 1-½ qt (1 lb) whole wheat bread, 5-⅓ cups (1 lb 5 oz) apples and 1-⅓ cup (6-⅔ oz) raisins.
    2. Pour approximately 3-¾ qt (7 lb 11 oz) milk-egg mixture over and toss gently.
    3. Lightly spray a 12 x 20 x 2½- inch hotel pan with nonstick cooking spray. Pour the bread pudding mixture into the pan. Refrigerate at 41°F (5°C) for minimum of 30 minutes to allow cubed bread to fully absorb milk-egg mixture.
  6. In an oven, on convection mode, bake at 325°F (166°C), low fan, for 60 to 70 minutes, or until a knife inserted into the center comes out clean.
  7. Allow bread pudding to cool for at least 30 minutes before service. Cut each pan 3 x 11.
  8. CP: Hold for hot service at 135°F (57°F) or cold service at 41°F (5°C).

RECIPE NOTES

  1. This recipe was developed using a Rationale Combi Oven set to convection mode.  If using other models of combi oven or a convection oven, times may vary (using an older convection oven you may need to add a couple to few minutes to the cook time to achieve the desired end state for the recipe).
  2. This recipe can utilize any type of bread. For best results use slightly dry or stale bread.
  3. * Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.  
  4. Original recipe number: J-016-04

NUTRITION FACTS

Calories255
Carbohydrates37 g
Sugars*24 g
Protein9 g
Fat7 g
Saturated Fat2.8 g
Sodium386 mg
Calcium164 mg
Fiber1.8 g
Combat Capabilities Development Command-Soldier Center // U17-238