Bread Pudding

A sweet-salty bread pudding using soft pretzels, enhanced with vanilla for a warm, aromatic breakfast side, served with a caramel drizzle. Substitute raisins for the pecans if you want a more traditional version of the recipe.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grease a 8x8-inch baking dish. Tear the bread into 1-inch pieces (approximately 4 cups) and scatter in the dish, adding pecans if using. Pour the melted butter over top of the bread.

Step 2

Whisk eggs, milk, brown sugar and cinnamon. Pour over bread, pressing to soak. Let rest for at least 30min (overnight is best).

Step 3

Preheat oven to 350°F (175°C). Bake for 30-40 minutes until set and slightly crispy.

Step 4

Combine brown sugar, butter and milk in a saucepan over medium heat.

Step 5

Bring to a boil and cook until thickened (approximately 1-2 min). Remove from the heat and stir in the vanilla extract.

Step 6

Drizzle caramel sauce over top of the bread pudding and serve warm.