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Pretzel Bread Pudding

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Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Course: Dessert
Ingredients Method

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

Method
 

Pretzel Bread Pudding
  1. Tear or chop pretzel bread into large pieces. Place in a food processor and pulse until coarse crumbs form.
  2. 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.
  3. 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.
  4. Cool for 5 minutes before removing from the molds.
Vanilla Sauce
  1. Beat egg and sugar in a small bowl, then set aside.
  2. 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.
  3. 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.
  4. Place a mesh strainer over a bowl. Pour sauce through the strainer and cool to room temperature.
  5. Cover and refrigerate for up to 7 days.
  6. Enjoy!