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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 100 Servings

INGREDIENTS

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

INSTRUCTIONS

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 <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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