Pretzel Roll Bread Pudding

So satisfying you don't need a sauce! I love the way the pretzel roll crusty bits come out a little crispy on top. It's an excellent contrast to the creamy bread pudding beneath. Refrigerate leftovers.

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

Ingredients

• ½ cup white sugar
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• ½ cup raisins
• ½ teaspoon almond extract
• 2 cups milk
• 3 large eggs
• ¼ cup unsalted butter, at room temperature
• cooking spray
• ⅓ cup sweetened flaked coconut
• 10 ounces pretzel rolls
• ¼ cup chopped toasted pecans

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.