Bread Pudding (TM 10-412)

Recipe No. 111 from the U.S. Army’s WWII cookbook — Desserts. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Bread, cubed — 5 pounds
• Raisins, seedless — 2½ pounds (2½ mess kit cups)
• or — as needed
• Coconut, shredded — 2½ pounds (3½ No. 56 dippers)
• Sugar, granulated — 2½ pounds (1¼ No. 56 dippers)
• Cinnamon — ¾ ounce (3 mess kit spoons)
• Salt — 1½ ounces (3 mess kit spoons)
• Milk, evaporated — 11 — 14½-ounce cans
• Water (for milk) — 5¼ quarts (5¼ No. 56 dippers)
• Butter, melted — ¾ pound (½ mess kit cup)
• Eggs, beaten — 40 eggs (2 No. 56 dippers)

Directions

Key ingredients

Cinnamon · Evaporated Milk

1. Place bread cubes in greased baking pans. Sprinkle with raisins or coconut.
2. Mix sugar, cinnamon, and salt together.
3. Mix milk and water; heat. Add melted butter.
4. Combine sugar mixture, milk, and beaten egg; mix well.
5. Pour over bread. Allow to stand ½ hour before baking.
6. Bake in moderate oven (325° F.) 1½ hours or until firm.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Bread, cubed — 6⅓ oz Raisins, seedless — 3¼ oz or — to taste Coconut, shredded — 3¼ oz Sugar, granulated — 3¼ oz Cinnamon — about ⅓ tsp Salt — about ¾ tsp Milk, evaporated — 1 can(s) (14½ oz) Water (for milk) — 1⅔ cups Butter, melted — 1 oz Eggs, beaten — 3¼ eggs

Serve with lemon sauce or hard sauce (recipes Nos. 489 and 488) or with evaporated milk.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 111, Desserts. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.