A delicious and indulgent Pretzel Bread Pudding topped with a rich caramel sauce, perfect for dessert lovers.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 cups pretzel bread, cubed
2 cups whole milk
1 cup heavy cream
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips (optional)
1 cup granulated sugar (for caramel sauce)
6 tablespoons unsalted butter
1/2 cup heavy cream (for caramel sauce)
1 teaspoon vanilla extract (for caramel sauce)
Pinch of salt (for caramel sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
In a large bowl, combine the cubed pretzel bread, milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt. Stir until well mixed and let it sit for about 10 minutes to allow the bread to soak up the liquid.
If using, fold in the chocolate chips gently into the mixture.
Pour the bread mixture into the prepared baking dish, spreading it evenly. Bake for 35-40 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
While the bread pudding is baking, prepare the caramel sauce. In a medium saucepan over medium heat, combine the sugar and butter. Stir until the sugar dissolves and the mixture turns a light amber color, about 5-7 minutes.
Carefully add the heavy cream, vanilla extract, and a pinch of salt to the saucepan. Stir continuously until the sauce is smooth and well combined. Remove from heat and let cool slightly.
Once the bread pudding is done, let it cool for about 10 minutes before serving. Drizzle with warm caramel sauce before serving.
Notes
For a richer flavor, consider adding a splash of bourbon or rum to the caramel sauce.
You can substitute the chocolate chips with dried fruits like cranberries or raisins for a different twist.