Pretzel Bread Pudding

This is another one of those that I saw on a restaurant menu and made a few notes to make it at home…so, yesterday we had some friends over and they were my guinea pigs…I think they liked it – not a crumb was left on anyone’s plate. Another winner!

Pretzel Bread Pudding
9 frozen soft pretzels; baked as directed
Salted Caramel Topping
4 eggs
2 cups whole milk
1 teaspoon vanilla
2 tablespoons sugar
1/2 teaspoon salt
Vanilla Cream Sauce (recipe below)

Heat the oven to 350Β°F. Break baked soft pretzels into bite-sized pieces and lay a first layer in a deep round pie dish. Drizzle with one heaping tablespoon of Salted Caramel Topping. Continue layering the soft pretzel pieces on a second layer. Drizzle with another heaping tablespoon of Salted Carmel Topping. In a mixing bowl, whisk together the whole milk, vanilla, sugar and salt. Pour over the pretzels and press to soak in. Cover with aluminum foil and bake 50-60 minutes. Remove from heat. Make the Vanilla Cream Sauce.

Vanilla Cream Sauce
1/2 cup heavy cream
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon butter
pinch salt

Place all ingredients in a small saucepan. Heat on low-medium low heat until bubbly and slightly thickened. Remove from heat and cool slightly.

Slice Pretzel Bread Pudding into servings and drizzle with more Salted Caramel Sauce and Vanilla Cream Sauce. For an even more decadent dessert serve with a dollop with Vanilla Ice Cream! YUM!



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