Raisin Nut Bread Pudding with Sour Cream Orange Sauce | Braum's

Raisin Nut Bread Pudding with Sour Cream Orange Sauce


  • 1 loaf Braum’s Raisin Nut Bread
  • ½ cup Braum’s Butter, melted
  • 2 cups Braum’s Half and Half
  • 4 Braum’s Eggs
  • 1 tsp. vanilla extract
  • 1 cup granulated sugar
  • ¾ cup brown sugar
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • Sour Cream Orange Sauce
  • ¼ cup Braum’s Butter
  • ½ cup Braum’s Sour Cream
  • ¾ cup granulated sugar
  • 3 Tbsp. Braum’s Orange Juice
  • 1 tsp. fresh grated orange zest


  1. Preheat oven to 350 degrees.
  2. Spray or butter a 9×13 inch cake pan.
  3. Tear bread into small pieces and place into pan. Drizzle pieces with melted butter and toss.
  4. In another bowl, mix and whisk remaining ingredients and pour over bread mixture.
  5. Bake at 350 degrees for 45 minutes or until center is puffy and golden brown.
  6. Serve with Sour Cream Orange Sauce (see below).
  7. Sour Cream Orange Sauce
    Melt butter and sour cream together in one quart saucepan.
    Whisk in sugar, orange juice and orange zest.
    Bring to a boil and remove from heat.
    Serve sauce warm over bread pudding.


Recipe provided by Mary Cole, Bethany, OK., MIO Recipe Roundup Contestant.