Pretzel Bread Pudding Recipe

Pretzel Bread Pudding Recipe

Ingredients

Vanilla Sauce
• 1 egg
• 1/4 cup sugar
• 3/4 cup heavy cream
• 1 cup milk (for a non-dairy alternative try Silk soy milk used by Disney), divided
• 2 1/2 teaspoons cornstarch
• 3/4 teaspoon vanilla extract
Pretzel Bread Pudding
• 1 pound pretzel bread
• 1 cup milk (for a non-dairy alternative try Silk soy milk used by Disney)
• 1 2/3 cup heavy cream
• 1 1/3 cups sugar
• 4 eggs
• 1 3/4 teaspoon vanilla paste
• 1/2 teaspoon baking powder
• 1/8 teaspoon cinnamon
Topping
• Caramel sauce

Instructions

Vanilla Sauce
1. Beat egg and sugar in small bowl. Set aside.
2. Bring cream and 3/4 cup of milk to a simmer in a small saute pan over medium heat. Slowly add 1/3 of the simmering cream mixture to the eggs, whisking constantly to temper eggs. Carefully pour back into saute pan.
3. Whisk cornstarch and remaining 1/4 cup of milk together in a small bowl. Add to saute pan. Cook over medium heat, stirring constantly until sauce thickens. Remove from heat and add vanilla extract.
4. Place a mesh strainer over a bowl. Pour sauce through strainer and cool to room temperature.
5. Cover and refrigerate up to 7 days.
Pretzel Bread Pudding
6. Tear or chop pretzel bread into large pieces. Place in a food processor and pulse until coarse crumbs form.
7. Whisk milk, heavy cream, sugar, eggs, vanilla paste, baking powder, and cinnamon in a large bowl. Add pretzel bread pieces. Cover and refrigerate 4-12 hours.
8. Preheat oven to 375°F. Spray 15 1/2 cup ramekins or muffin tins with non-stick cooking spray. Add 1/3 cup pretzel bread pudding mix into each ramekin or muffin tin. Bake for 25-30 minutes, until centers of pretzel bread puddings are firm.
9. Cool for 5 minutes before removing from molds.
To Serve
10. Remove vanilla sauce from refrigerator. Heat in small saute pan over medium-low heat until warm. Place warm pretzel bread puddings on small plates. Top each with 2-3 tablespoons vanilla sauce. Drizzle caramel on top.