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%