On October 13, 2011 the University of Georgia hosted a special event for their meal plan and community guests. It was called “A Sunset Breakfast – Dawn Inspired Dishes Served at Dusk” and was planned to give their students the dining experience of breakfast at Bed and Breakfast establishments throughout the United States. The menu featured 21 recipes from prominent B&B locations including Apple Cheddar Bread Pudding from Breakfast on the Connecticut. My recipe was adapted by the University’s chefs and food production teams in order to serve the 8700 students who dine there daily. The amount of ingredients used was staggering including 13 cases of apples, 317 loaves of bread, 67 gallons of maple syrup, and 181 pounds of cheddar cheese, just to name a few. I am so glad I do not have to fed those numbers on a daily basis and I commend the University of Georgia Food Services team.