Pretzel Bread Pudding Recipe From Disney

Disney

I love finding new desserts in the Disney Parks. They're not always to my taste, but they're so fun to discover and share. If you can't make it to EPCOT to try this dessert from Sommerfest in the Germany Pavilion, how about giving this recipe from Disney a try. A bread pudding made with pretzels? Sounds pretty yummy to me.

Pretzel Bread Pudding - Sommerfest, EPCOT

Makes 15-18

Vanilla Sauce

1 egg

1/4 cup sugar

3/4 cup heavy cream

1 cup milk, divided

2 1/2 tsp cornstarch

3/4 tsp vanilla extract

Beat egg and sugar in small bowl. Set aside. Bring cream and 3/4 cup of milk to a simmer in a small saucepan over medium heat. Slowly add 1/3 of the simmering cream mixture to the eggs, whisking constantly to temper eggs. Carefully pour back into saucepan.

Whisk cornstarch and remaining 1/4 cup of milk together in a small bowl. Add to saucepan. Cook over medium heat, stirring constantly until sauce thickens. Remove from heat and add vanilla extract.

Place a mesh strainer over a bowl. Pour sauce through strainer and cool to room temperature. Cover and refrigerate up to 7 days.

Pretzel Bread Pudding

1 pound pretzel bread

1 cup milk

1 2/3 cup heavy cream

1 1/3 cups sugar

4 eggs

1 3/4 tsp vanilla paste

1/2 tsp baking powder

1/8 tsp cinnamon

Tear or chop pretzel bread into large pieces. Place in a food processor and pulse until coarse crumbs form.

Whisk milk, heavy cream, sugar, eggs, vanilla paste, baking powder, and cinnamon in a large bowl. Add pretzel bread pieces. Cover and refrigerate 4-12 hours.

Preheat oven to 375°F. Spray 15 1/2 cup ramekins or muffin tins with non-stick cooking spray. Add 1/3 cup pretzel bread pudding mix into each ramekin or muffin tin. Bake for 25-30 minutes, until centers of pretzel bread puddings are firm. Cool for 5 minutes before removing from molds.

Topping

Caramel sauce

To Serve

Remove vanilla sauce from refrigerator. Heat in small saucepan over medium-low heat until warm. Place warm pretzel bread puddings on small plates. Top each with 2-3 tablespoons vanilla sauce. Drizzle caramel sauce on top.