A basic bread pudding recipe for 120 people needs 8 full-size (12×20-inch, 2 1/2-inch deep) hotel pans or 10 standard 9×13 pans. In total you need about 12 pounds of day-old bread, 8 dozen eggs, 4 gallons of milk, 12 cups of sugar, 1 1/2 pounds of butter, vanilla, cinnamon and raisins, baked at 350°F for 50 to 60 minutes until the custard reaches 160°F.
Bread pudding is one of the best desserts for a large crowd: it uses inexpensive ingredients, can be assembled the night before, and holds well in a warmer. The easiest way to cook it for 120 is to make one batch per pan, so every pan bakes evenly.
How Much Bread Pudding for 120 People
Plan on a generous square portion, about 4 inches across from a hotel pan. A full-size hotel pan cut 3 by 5 serves 15, so 8 pans give 120. A 9×13 pan cut 3 by 4 serves 12 slightly smaller squares, so you need 10 pans. Add one extra pan if the dessert is the only sweet or if portions will be self-served.
Recipe for One Full Hotel Pan (Serves 15)
Multiply this by 8 for 120 servings. It is easier to mix one pan at a time than to make one huge batch.
- 1 1/2 pounds day-old bread (French bread, brioche or white sandwich bread), cut into 1-inch cubes (about 16 cups)
- 12 large eggs
- 2 quarts (8 cups) whole milk
- 1 1/2 cups granulated sugar
- 3 ounces (6 tablespoons) unsalted butter, melted
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup raisins (optional)
Instructions
- Prepare the pans. Butter each hotel pan and spread the bread cubes and raisins in it.
- Make the custard. For each pan, whisk the eggs, milk, sugar, melted butter, vanilla, spices and salt until the sugar dissolves.
- Soak. Pour the custard over the bread and press it down so every piece is wet. Cover and refrigerate at least 30 minutes, or up to overnight.
- Bake. Heat the oven to 350°F (325°F in a convection oven). Bake uncovered 50 to 60 minutes, until puffed and golden and a knife in the center comes out clean. The center should read at least 160°F.
- Rest and serve. Rest 15 minutes, then cut 3 by 5. Serve warm, with sauce if you like.
Shopping List for 120 Servings
| Ingredient | Total for 8 hotel pans |
|---|---|
| Day-old bread | 12 pounds |
| Eggs | 96 large (8 dozen) |
| Whole milk | 4 gallons |
| Granulated sugar | 12 cups (about 5 1/4 pounds) |
| Butter | 1 1/2 pounds |
| Vanilla extract | 1/2 cup |
| Ground cinnamon | 1/3 cup |
| Raisins (optional) | 8 cups (about 2 1/2 pounds) |
Timing and Oven Planning
- A standard home oven fits 1 hotel pan or 2 9×13 pans at a time, so bake in rounds or use several ovens.
- A commercial convection oven usually holds 4 to 5 full pans; rotate them halfway through.
- Bake up to 2 hours before serving and hold in a warmer or low oven at 150°F or above, covered with foil.
Vanilla Sauce for 120
For a simple sauce, melt 2 pounds of butter with 8 cups of sugar and 4 cups of heavy cream, simmer 3 minutes, and stir in 2 tablespoons of vanilla. That makes about 1 gallon, enough for 2 tablespoons per serving.
Food Safety and Storage
Keep the soaked, unbaked pans refrigerated until they go in the oven. Hold baked bread pudding hot (above 140°F) or cool it within 2 hours and refrigerate. Leftovers keep 3 to 4 days in the fridge; reheat to 165°F.
Frequently Asked Questions
- Can I use fresh bread? Dry it first: spread the cubes on sheet pans and bake at 300°F for 15 to 20 minutes.
- Can I make it the day before? Yes. Assemble and refrigerate overnight, then bake the next day, adding 10 minutes if the pans are cold.
- How many 9×13 pans do I need? Ten, using about half of the hotel-pan quantities in each; the portions are a little smaller.
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