Western Sizzlin Bread Pudding

Recipe by Chef #1291549
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READY IN: 1hr 15mins
SERVES: 100
YIELD: 100
UNITS: US

INGREDIENTS

Nutrition
  • 16
    eggs, beaten
  • 6 -8
    evaporated milk, 12 oz cans
  • 4
    cups sugar
  • 2
    tablespoons vanilla
  • 1
    gallon water, cold
  • 6 -8
    dinner rolls, coarse chopped, per pan
  • 1
    day old cinnamon roll, coarse chopped, per pan
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DIRECTIONS

  • Distribute rolls and cinnamon roll in (4) 2" half pans evenly. Mix together eggs, milk, vanilla, sugar, and water. Pour egg mixture evenly into pans. Dunk rolls in to make sure all is wet. Place in (4) 2" full pans and make a hot water bath for each pan. Cover with full sized baking sheets. Bake at 325* F for 1 1/2 hours, check at 1 hour. The mixture should look like scrambled eggs ,not runny. This recipe is already institutional sized. Serve with heated lemon pudding.
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