Salted Caramel Pretzel Bread Pudding

Votes: 3

Time: 2 hours 10 minutes
Complexity: easily
Servings: 6 - 8

This bread pudding's unique flavor comes not only from the salted caramel but also from the pretzels. Turn fluffy, soft pretzels into a tender, salty-sweet bread pudding and top it with a light caramel sauce, made quickly in the microwave using melted caramel, butter, and heavy cream. This casserole is perfect for both breakfast and dessert.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Bread pudding

60g unsalted butter, melted, plus extra for greasing the pan
220 g white bread slices, crusts removed, cut into 2.5 cm pieces.
1 package (350 g) of frozen soft pretzels (6 pcs.), including salt packets
1.5 cups of milk
1 cup heavy cream
0.5 cups of sugar
2 tsp vanilla extract
3 large eggs + 3 yolks
12 soft caramel candies, cut in half

Caramel sauce

12 soft caramel candies
1 tbsp unsalted butter
1 tbsp. heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: white bread, eggs, cream, milk

Cooking the dish according to the recipe:

Position the oven rack in the middle position and preheat the oven to 350°F (175°C). Grease a 2-quart (2-liter) baking dish with butter.
Bread pudding:

Spread the bread cubes on a baking sheet. Drizzle with melted butter and toss. Bake, stirring occasionally, until golden brown and crispy, 10-15 minutes. Let cool completely.

Meanwhile, microwave the pretzels according to the package directions (don't use all the salt). Cut each pretzel into quarters. In a medium bowl, combine the milk, cream, sugar, vanilla extract, whole eggs, and yolks. Place the bread cubes in the prepared baking dish. Top with pretzel pieces (turning some over to expose the browned sides), then top with caramel candy halves. Drizzle with the cream mixture. Cover with foil and let rest for 20 minutes.
Bake until the bread pudding is set and slightly jiggly in the center, 45-55 minutes. Let rest for at least 15 minutes before serving.

Caramel sauce:

Meanwhile, combine the caramel, butter, and heavy cream in a small bowl. Microwave, stirring, until the caramel and butter are melted, about 2 minutes. Whisk until smooth. The caramel sauce can be made ahead of time and reheated to thin before serving.

Before serving, drizzle the bread pudding with caramel sauce and sprinkle with the remaining pretzel salt.