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Pretzel Bread Pudding Recipe

American · Dessert · 60 min total

A sweet and salty twist on classic bread pudding, using soft pretzels soaked in a rich custard and baked until golden.

Ingredients

• 6 large soft pretzels, torn into 1-inch pieces (about 6 cups)
• 4 large eggs
• 1 cup granulated sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 1/2 cup chopped pecans (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. Place pretzel pieces in the prepared dish. Drizzle melted butter over pretzels and toss to coat.
3. In a large bowl, whisk together eggs, granulated sugar, milk, cream, vanilla, cinnamon, and salt until smooth.
4. Pour custard evenly over pretzels. Press down gently to ensure all pieces are soaked. Let sit for 10 minutes.
5. Sprinkle brown sugar and pecans (if using) over the top.
6. Bake for 40-45 minutes, until set and golden brown. A knife inserted in center should come out clean.
7. Let cool for 10 minutes before serving. Serve warm.

Tips

• Use day-old pretzels for best texture; fresh pretzels may become too soggy.
• Can be served with caramel sauce or vanilla ice cream.
• Store leftovers covered in refrigerator for up to 3 days. Reheat in microwave or oven.

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