Chocolate pretzel bread pudding using soft pretzels topped with caramel sauce.
This recipe is slightly different than the one in my video since the video used partial ingredients.
You can use store-bought soft pretzels or pretzel bread, or you can make your own pretzels. The recipe I used was Alton Brown's soft pretzel recipe:
Bread Pudding Recipe:
Soft Pretzels (about 20 oz. - the equivalent of a loaf of bread)
1.5 Cups Milk
1 Cup Heavy Cream
1/2 Cup Sugar
1/3 Cup Brown Sugar (light or dark)
4 Eggs
2 Egg Yolks
1 Tbsp Vanilla Extract
1.5 Cups Milk Chocolate (chips, disks or chopped bars) (You can use dark if you prefer, but I feel it may be too strong of a flavor in this dish)
Maldon Salt (Flakey salt)
Caramel Sauce:
1 Cup Sugar
1/4 Cup Water
6 Tbsp Butter - cut up
1/2 Cup Heavy Cream
Pinch of kosher salt
1 tsp Vanilla (Optional)
Step 1:
Prepare caramel sauce since it needs time to cool and thicken. In a medium sauce pan, over medium heat, combine sugar and water. Stir together and then leave it alone. You should not stir past this point. The first three to five minutes it will start to bubble. Once it comes to a bubble, pay attention. You're looking for that classic dark golden brown caramel color. This should take around eight to ten minutes.
Once you've reached the desired color, add butter and whisk or stir until butter is fully melted. The caramel will bubble up a lot when you first add the butter, but keep whisking. Remove from heat, add milk and combine until smooth. Pour into a dish and allow to cool to room temperature and thickened to desired consistency. If you'd like a thicker sauce you can allow more time to cool in the fridge.
Step 2:
In a large mixing bowl, add all ingredients except for pretzels, salt and chocolate. Whisk until sugar is dissolved. Cut your pretzels in roughly one-inch chunks. Place your pretzels in the custard batter, break pieces apart with your hands. You don't want to break into very little pieces, just enough so the batter can absorb. Cover and let sit for thirty-five minutes. Preheat oven to 350 while this rests.
Step 3:
Spray a 9x13 baking dish with non-stick spray. In the mixing bowl, add the chocolate and mix. Pour mixture into baking dish. Sprinkle with two teaspoons of maldon salt, or more if you desire. Bake for 45 minutes to one hour. You're looking for the pudding to be firm and set. Not wobbly.
Step 4:
Cut into desire pieces, pour caramel sauce and finish with more maldon salt.
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