19 Jump to Recipe Print RecipeYou 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 Print Recipe Pin Recipe Prep Time 4 hours hrsCook Time 30 minutes minsTotal Time 4 hours hrs 30 minutes mins Course Dessert Ingredients Pretzel Bread Pudding1 lb Pretzel Bread cut into chunks1 cup Milk1⅔ cup Heavy Cream1⅓ cups Sugar4 Eggs1¾ tsp Vanilla Extract½ tsp Baking Powder⅛ tsp CinnamonCaramel Sauce store boughtVanilla Sauce1 Egg¾ cup Heavy Cream1 cup Milk divided2½ tsp Cornstarch¾ tsp Vanilla Extract¼ cup Sugar Instructions Pretzel Bread PuddingTear 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 SauceBeat 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! Keyword Caramel, pretzel, Pudding Please leave this field empty get consistent tips, guides, and recipes We don’t spam! Read our privacy policy for more info. Please check your inbox or spam folder to confirm your subscription.