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Pretzel Roll Bread Pudding
Pretzel Roll Bread Pudding
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Indulge in creamy bread pudding topped with crispy pretzel rolls for the perfect texture contrast!
Ingredients:
  • 10 ounces pretzel rolls
  • 0.33333334326744 cup sweetened flaked coconut
  • 2 cups milk
  • 0.5 cup white sugar
  • 0.5 cup raisins
  • 0.25 cup unsalted butter, at room temperature
  • 0.5 teaspoon almond extract
  • 0.5 teaspoon vanilla extract
  • 0.25 cup chopped toasted pecans
  • 3 large eggs
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and place a rack in the center. Grease a medium baking dish with cooking spray. Cube the pretzel rolls and reserve them for later.
  • Combine shredded coconut in a food processor for 30 seconds. Add milk, sugar, raisins, butter, salt, almond extract, and vanilla to a saucepan. Heat over medium-low, stirring gently until warm and sugar dissolves, about 3 to 5 minutes. Remove from heat.
  • In a large bowl, whisk together eggs. Mix in the warm milk mixture, pecans, and cubed pretzel rolls until everything is well coated. Allow the mixture to sit and soak up the liquid for at least 10 minutes.
  • Place the bread mixture into the prepared baking dish and position it in a larger baking dish. Pour hot water into the larger dish, filling it approximately halfway up the sides of the bread pudding.
  • Place in the center of the preheated oven and bake for 40 to 45 minutes until golden brown and a knife inserted in the center comes out clean. Allow to cool for 10 minutes before serving.

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