Recipes
Raisin Nut Bread Pudding & Sauce
Recipe by Mary, in Bethany, OK
- 1 Loaf Braum's Raisin Nut Bread
- 1/2 C Braum's butter, melted
- 2 C Braum's Half-and-Half
- 2 C Braum's milk
- 4 large Braum's eggs
- 1 t Griffin's vanilla
- 1 C granulated sugar
- 3/4 C packed brown sugar
- 1 t cinnamon
- 1/2 t nutmeg
Instructions
Preheat oven to 350 degrees. Spray or butter a 9 x 13-inch baking dish. Tear bread into small pieces and put into baking dish. Drizzle bread pieces with melted butter and toss lightly, to coat evenly. In another bowl, mix and whisk remaining ingredients together and pour over the bread mixture. Bake for 45 minutes, or until center is puffy and golden brown.
Sour Cream Orange Sauce
- 1/4 C Braum's butter
- 1/2 C Braum's sour cream
- 3/4 C granulated sugar
- 3 T freshly squeezed orange juice
- 1 t freshly grated orange zest
Instructions
In a one-quart saucepan, melt butter and sour cream together. Whisk in sugar, orange juice and orange zest. Bring to a boil, remove from heat. Serve sauce warm over bread pudding. Serves 16 to 20.
Filed Under
- Breads
- Other Desserts