Name: Coconut Bread Pudding
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; 1 1/2 lb COCONUT SWEETNED PRE; 2 3/4 lb SUGAR; GRANULATED 10 LB; 1 tb NUTMEG GROUND; 1/4 c IMITATION VANILLA; 1 oz SALT TABLE 5LB

Has it ever occurred to you that one hundred pianos all tuned to the same fork are automatically tuned to each other? They are of one accord by being tuned, not to each other, but to another standard to which each one must individually bow. So one hundred worshipers [meeting] together, each one looking away to Christ, are in heart nearer to each other than they could possibly be, were they to become ';unity' conscious and turn their eyes away from God to strive for closer fellowship. Social religion is perfected when private religion is purified.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains			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
1 1/2	lb	COCONUT SWEETNED PRE
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       TEMPERATURE:  350 F.
OVEN
1.  USE CHOPPED, PREPARED, SWEETENED COCONUT; TOSS 8 OZ (3 CUPS) COCONUT
WITH TOASTED BREAD CUBES IN EACH PAN.
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.
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: J01602
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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