Cook Time: 40 Min.

Serving Size: 1/2 cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 325°F

Nutritional Content

Allergens: AllergenEggs; AllergenWheat; AllergeMilk; AllergeinTreeNuts: AllergenSulphites

Calories: 190 Kcal

Carbohydrates: 31 g

Protein: 8 g

Total Fat: 4 g

Calcium: 125 mg

Sodium: 200 mg

Ingredients

10 Servings

• Egg, Liquid 1 Cup

• Sugar Granulated Bulk 1/3 Cup

• Milk, 2% Bulk 3/4 Cup

• Extract, Vanilla 1 1/4 tsp

• Milk, 2% Bulk 3/4 Cup

• Raisins, Bulk 1/2 Cup

• Nutmeg, Ground 1/2 tsp

• Bread, White 10 slice

25 Servings

• Egg, Liquid 2 1/2 Cup

• Sugar Granulated Bulk 1.0 Cup

• Milk, 2% Bulk 2.0 Cup

• Extract, Vanilla 1 Tbsp

• Milk, 2% Bulk 2.0 Cup

• Raisins, Bulk 1 1/2 Cup

• Nutmeg, Ground 1 1/8 tsp

• Bread, White 25 slice

50 Servings

• Egg, Liquid 1 1/4 Qt

• Sugar Granulated Bulk 2.0 Cup

• Milk, 2% Bulk 1.0 Qt

• Extract, Vanilla 2 tsp

• Milk, 2% Bulk 1.0 Qt

• Raisins, Bulk 3.0 Cup

• Nutmeg, Ground 2 1/8 tsp

• Bread, White 50 slice

100 Servings

• Egg, Liquid 2 1/2 Qt

• Sugar Granulated Bulk 3 3/4 Cup

• Milk, 2% Bulk 2.0 Qt

• Extract, Vanilla 1/4 cup

• Milk, 2% Bulk 2.0 Qt

• Raisins, Bulk 1 1/2 Qt

• Nutmeg, Ground 1 Tbsp 1 tsp

• Bread, White 100 slice

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Beat Eggs slightly. Egg Mixture should be held <40F when not being used.

3. Add Sugar, first portion of cold Milk and vanilla. Mix on low speed only until blended. Maintain <40F.

4. Scald Milk. Add to above and blend.

5. Place cubed Bread in pans. Pour Milk/Egg mixture over Bread cubes and let stand until softened. Add raisins and sprinkle with Nutmeg. Bake at 325F for 40-45 min to *internal temp 165F for 15 sec or until a knife inserted comes out clean. Chill

6. CCP — Maintain <40F/4C; discard unused product.

   
   
   Print Recipe here