The best delicious Chocolate Chip Bread Pudd recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Chip Bread Pudd recipe today!
Hello my friends, this Chocolate Chip Bread Pudd recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Chip Bread Pudd is amazingly delicious, and addictive, everyone will be asking for more Chocolate Chip Bread Pudd.
What Makes This Chocolate Chip Bread Pudd Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Chip Bread Pudd.
Ready to make this Chocolate Chip Bread Pudd Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
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
Yields
100 Servings
Leave a Reply