Bread pudding is a dessert that doesn’t get nearly enough attention, but it’s a star player for many reasons. It’s easy to make and it has a creamy, comforting flavor that’s easily enhanced with other flavors. Add a little cinnamon or some raisins or some orange zest and you’ve given the dish a whole new dimension.
With this salted caramel pretzel bread pudding (I know- it’s a mouthful) you get the familiar flavor of bread pudding but with a few extra flavors in there that make it truly irresistible.
For this dessert we are using soft pretzels, not the hard ones that are crunchy. If you can find fresh or frozen soft pretzels you can use those. If you can’t find either of those options then sometimes you can find pretzel rolls in the deli section of the grocery.
The pretzels add a little different texture and flavor to the pudding since they don’t absorb as much of the milk mixture as the bread pieces do.
To punch up the combo there’s also the salted caramel element. Caramel bits from the baking aisle are the easiest, but you can also chop up a 5 ounce bag of soft caramels as well. These will melt during baking to create a wonderful texture and flavor in the pudding.
A sprinkle of large crystal salt and a drizzle of caramel sauce make this pudding truly mouthwatering. I used salted caramel sauce for this recipe since it was on theme, but plain caramel topping will also work well.
This dessert pairs wonderfully with vanilla ice cream, too. You have to try it to understand how good it is.
Salted Caramel Pretzel Bread Pudding
Diet: Vegetarian
Ingredients
- 4 tablespoons unsalted butter, melted, plus extra for greasing
- 8 oz sliced white bread, torn into pieces
- 1 lb baked soft pretzels (6 pretzels) or pretzel rolls
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 5 oz caramel bits or candies
- large crystal sea salt (optional)
- caramel sauce for drizzling
Preparation
- Preheat oven to 350˚F. Line baking sheet with parchment paper and spread bread over it. Top with melted butter and bake for 10 minutes or until golden. Remove from oven and set aside.
- While bread bakes heat pretzels in microwave to package directions. Cut into small pieces. If using pretzels buns skip baking step and cut into small pieces.
- In large bowl whisk together milk, cream, sugars, eggs, and vanilla.
- Pour bread pieces into a greased 9”x13” baking dish. Pour milk mixture over the top. Stir in pretzel pieces and caramel bits.
- Bake for 45-55 minutes or until liquid has been absorbed. Use salt packets from pretzels to sprinkle salt to taste over top. If using pretzel buns sprinkle with large crystal sea salt to finish.
- Serve warm and drizzled with caramel sauce.
Recipe adapted from Food Network.