Pretzel Roll Bread Pudding

The best part of this bread pudding dessert is the contrast between the crispy, crusty bits of pretzel rolls that pop out of the top with the creamy layer of pudding underneath!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 327 Calories

Ingredients

• 2 cups milk
• 3 large eggs
• cooking spray
• 10 ounces pretzel rolls
• 0.25 teaspoon salt
• 0.5 teaspoon almond extract
• 0.5 teaspoon vanilla extract
• 0.5 cup white sugar
• 0.5 cup raisins
• 0.25 cup unsalted butter, at room temperature
• 0.25 cup chopped toasted pecans
• 0.33333334326744 cup sweetened flaked coconut

Recipe Instructions

Step 1

Position a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Spray a medium baking dish with cooking spray. Cut pretzel rolls into cubes; set aside.

Step 2

Pulse coconut in a food processor for 30 seconds. Transfer to a saucepan with milk, sugar, raisins, butter, salt, almond extract, and vanilla. Cook over medium-low heat, stirring gently, until mixture is warm and sugar has dissolved, 3 to 5 minutes. Remove from the heat.

Step 3

Beat eggs in a large bowl. Add warm milk mixture, pecans, and cubed pretzel rolls and stir until evenly coated. Let stand to absorb liquid, at least 10 minutes.

Step 4

Transfer bread mixture to the prepared baking dish and set it inside a larger baking dish. Add hot water to the large baking dish to surround the bread pudding, approximately 1/2 inch to 1 inch up the side.

Step 5

Carefully place on the center rack of the preheated oven and bake until golden brown and a knife inserted in the center comes out clean, 40 to 45 minutes. Let cool 10 minutes before serving.