Prepare to revolutionize your dessert game with a mind-blowing fusion of sweet, salty, and utterly irresistible flavors! This Caramel Pretzel Bread Pudding is not just a dessert - it's a culinary experience that will make your taste buds dance and your dinner guests beg for the recipe. Imagine the perfect marriage of crispy pretzels, rich caramel, and custardy bread, creating a dessert that's both nostalgic and innovative. Get ready to transform ordinary ingredients into an extraordinary treat that will become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups cubed bread
- 1 cup pretzels, crushed
- 4 large eggs
- 2 cups milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9x13 inch baking dish thoroughly to prevent sticking.
- In a large mixing bowl, tear or cut the bread into 1-inch cubes. Ensure the bread is slightly stale or day-old for best texture.
- Crush the pretzels into small, uneven pieces using a rolling pin or food processor. Some larger chunks will provide a nice crunch.
- In a separate large bowl, whisk together eggs, milk, sugar, and vanilla extract until smooth and well combined.
- Add the bread cubes to the egg mixture, gently folding to ensure each piece is thoroughly coated. Let the bread soak for 5-10 minutes to absorb the liquid.
- Fold in the crushed pretzels, distributing them evenly throughout the bread mixture.
- Transfer the mixture to the prepared baking dish, spreading it evenly and pressing down gently to compact.
- Drizzle half of the caramel sauce over the top of the bread pudding, creating a swirled pattern.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Remove from the oven and let cool for 10 minutes. Drizzle the remaining caramel sauce over the top before serving.
- Serve warm, optionally with a scoop of vanilla ice cream or additional caramel sauce on the side.
Tips
- Bread Selection: Use day-old bread or slightly stale bread for the best texture. Brioche or challah work exceptionally well and absorb the custard beautifully.
- Pretzel Crushing Technique: Don't pulverize the pretzels - aim for a mix of small pieces and some larger chunks to provide varying textures in each bite.
- Soaking Secret: Allow the bread to soak in the egg mixture for at least 5-10 minutes. This ensures maximum flavor absorption and a custardy interior.
- Caramel Drizzling Hack: Save some caramel sauce for serving. A warm drizzle just before serving can elevate the dessert from great to absolutely spectacular.
- Serving Suggestion: For an extra indulgent experience, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Make-Ahead Tip: You can prepare this dessert partially in advance. Mix the bread and custard, refrigerate overnight, and bake just before serving for maximum convenience.
- Temperature Watch: The bread pudding is done when the top is golden brown and the center is set but still slightly jiggly. Avoid overbaking to maintain a creamy texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 65g
Protein: 10g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 110mg
