PEACH CRISP PUDDING

PEACH CRISP PUDDING
Makes 100 servings. Bake in 400° oven.
4 pans, 10” x 18” x 2”
INGREDIENTS MEASURES
  Pudding Mixture:
Butter or margarine 1 qt. (or 4 cups)
Sugar ½ gal. (or 8 cups)
Soft bread crumbs 4 gals.
Peaches, drained, sliced, sweetened 4 – # 10 cans
  Peach Sauce:
Peach syrup 3 qts. (or 12 cups)
Sugar, granulated 1 ½ qts. (or 6 cups)
Salt 1 tsp.
Flour 3 cups
Butter or margarine, soft 1 ½ cups
DIRECTIONS:
TO MAKE PUDDING:
1.      Cream butter and sugar.
2.      Combine with soft breadcrumbs and peaches.
3.      Pour pudding into 4 greased baking pans.
4.      Bake in a hot oven (400° F.) 10 minutes or until done
5.      Serve with whipped topping or peach sauce.
TO MAKE PEACH SAUCE:
1.      Combine ingredients, stir until well blended.
2.      Bring to a boil and thicken over direct heat, stirring constantly.
3.      Set over hot water after cooking for 10 minutes to complete gelatinization of starch.
4.      Serve either hot or cold with peach pudding.
Number of Portions 100
Size of Portion ½ cup
Calories. 549 Iron 4.85 Mg Protein. 9.63 G 7.01%
Cholesterol  0 Mg Calcium 163.53 Mg Carbohydrates. 98.72 G 71.87%
Sodium 626 Mg Vitamin A  141 RE Total Fat . 13.77 G 22.56%
Fiber 3.32 G Vitamin C 2.90 Mg Saturated Fat. 2.74 G 4.49%