You might’ve seen us making these Pretzel Bread Pudding on our TikTok, Instagram, Twitter or Facebook. Or maybe you saw the post on our Pinterest.
Regardless of how you found it, we’re just glad that you did! No long, drawn out story– we just hope you enjoy!
Pretzel Bread Pudding
Ingredients
Pretzel Bread Pudding
- 1 lb Pretzel Bread cut into chunks
- 1 cup Milk
- 1⅔ cup Heavy Cream
- 1⅓ cups Sugar
- 4 Eggs
- 1¾ tsp Vanilla Extract
- ½ tsp Baking Powder
- ⅛ tsp Cinnamon
- Caramel Sauce store bought
Vanilla Sauce
- 1 Egg
- ¾ cup Heavy Cream
- 1 cup Milk divided
- 2½ tsp Cornstarch
- ¾ tsp Vanilla Extract
- ¼ cup Sugar
Instructions
Pretzel Bread Pudding
- Tear or chop pretzel bread into large pieces. Place in a food processor and pulse until coarse crumbs form.
- Whisk milk, heavy cream, sugar, eggs, vanilla paste, baking powder, and cinnamon in a large bowl. Add pretzel bread pieces. Cover and refrigerate for 4-12 hours.
- Preheat oven to 375°F. Spray 15 ½ cup ramekins or muffin tins with non-stick cooking spray. Add ⅓ cup pretzel bread pudding mixture into each ramekin or muffin tin. Bake for 25-30 minutes, until centers of pretzel bread puddings are firm.
- Cool for 5 minutes before removing from the molds.
Vanilla Sauce
- Beat egg and sugar in a small bowl, then set aside.
- Bring cream and ¾ cup of milk to a simmer in a small saucepan over medium heat. Slowly add ⅓ of the simmering cream mixture to the eggs, whisking constantly to temper the eggs. Carefully pour back into the saucepan.
- Whisk cornstarch and the remaining ¼ cup of milk together in a small bowl. Add to the saucepan and cook over medium heat, stirring constantly until the sauce thickens. Remove from heat and add vanilla extract.
- Place a mesh strainer over a bowl. Pour sauce through the strainer and cool to room temperature.
- Cover and refrigerate for up to 7 days.
- Enjoy!
