bread pudding recipe request. hotel pan quantity.

Here is a basic recipe from "Food for Fifty" that has a bread variation:(highlighted)

                    
* Exported from MasterCook *

                              Baked Custard

Recipe By     :
Serving Size  : 50    Preparation Time :0:00
Categories    : Dessert

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  35            ounces  eggs (about 20 total)
  20            ounces  granulated sugar
     1/2      teaspoon  salt
  1              quart  cold milk
  2        tablespoons  vanilla
  1             gallon  milk
  2          teaspoons  nutmeg

Beat eggs slightly, using wire whip attachment. Add sugar, salt, cold milk, and vanilla. Mix on low speed only until blended.

Scald milk by bringing to point just below boiling. Add to egg mixture and blend.

Pour mixture into custard cups that have been arranged in baking pans. Sprinkle nutmeg over tops. Pour hot water around cups. Bake at 325°F for 40–45 minutes or until a knife inserted in custard comes out clean (180°F). Cool quickly (within 4 hours) to below 41°F.

Source:
  "Other Dessert Recipes"
Copyright:
  "© 2004 by Prentice-Hall, Inc."
Yield:
  "50 custards"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 5g Fat (35.1% calories from fat); 6g Protein; 16g Carbohydrate; trace Dietary Fiber; 97mg Cholesterol; 97mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

NOTES : Potentially hazardous food. Store at internal temperature below 41°F.

Custard may be baked in a 12x20x2-inch pan set in a pan of hot water. Cut 5x8 for 40 portions.

VARIATIONS:

Bread Pudding. Pour liquid mixture over 1 lb dry bread cubes and let stand until bread is softened. Add 1 lb raisins if desired. Bake. Day-old sweet rolls may be substituted for bread.

Caramel Custard. Add 1 cup Burnt Sugar Syrup (p. 175) slowly to scalded milk and stir carefully until melted.

Rice Custard. Use 1/2 Baked Custard recipe, adding 1 lb rice (AP) cooked, 1 lb raisins, and 3 oz melted margarine or butter.

Nutr. Assoc. : 3235 0 0 4138 0 0 0
 

Quote:

Originally Posted by left4bread 

Um...  I...  Okay, let's just start out with I'm an idiot.

I tripled the custard recipe for 3 pounds of bread.

Soooo...  I need to start a thread for "what do?" with the 18 quarts of custard mix I have left over.

lol?

lol

Send it over! 

You can get some already made pound cake from your local bakery, some seasonal fruits, and make a quick trifle.  You can put it in the freezer and eat it as frozen custard.  You can bake some apples and drizzle it over them.   You can jar it and drop it off at friends' houses as little gifts.

I think if you look at bread pudding as a custard with whatever you want to put into it that can simplify the process.  Breads can be anything from Panatone, challa, french or toasted whit bread..  additional ingredients can be fruit, nuts, chocolate (white,dark, semi, chips).  

Keep this simple formula in your head:

1 whl egg per 1 dl of milk

or

10 eggs per 1 liter of milk

or

50 gr egg per 100 gr milk

Basically a ratio of 1:2 egg to milk

You can sub coffee cream or whiping cream for milk

You can add salt, pepper, paprika etc for quiche filling

You can butter out a shallow hotel pan, cram it full of bread, etc., and  pour your custard on top and bake it.

hope this helps

Pete's recipe is on the money. Only thing I do different is toast my bread  first. and add plumped raisins.

 I use bread only, as it's bread pudding. You can if you like get rid of xtra bread by making an apple or peach brown betty of soughts by using brown sugar mixd with white and cutting down custard quantity to bread or cake and adding fruit. Serve with an easy vanilla sauce ( just melt vanilla ice cream)  . Serve in a tulip or coupe glass if you have them., top with whipped cream . Serve bread pudding warm or at room temp. The fact that you have so much bread in your freezer is simply that someone is ordering to much.

However, I do believe that there is an audience for this and I find that it could be profitable.")

Especially if it were a stuffing or crouton mix that you use in the restaurant. You know, so % so's signature stuffing. For the croutons, I would package the herbs/spices separately and slip them into the bread cube package. Have instructions for making the croutons printed on the spice envelope.

Funny story along those lines. Used to be a great seafood place on Maryland's Eastern Shore. Not a fine-dining restaurant, but a step or three above a crab shack. Everybody loved their cornbread and wanted the recipe. The chef refused to share it. And for good reason: it was made from a commercial mix.

I kept urging him to private brand the stuff, but he was reluctant in case the manufacturer got upset. I pointed out that in the quantities he would be buying they'd not only approve, they'd probably do the packaging for him. But he never followed up. Too bad, cuz it could have been a major contributor to the bottom line.