Side Pannel
Chocolate-Covered Pretzel Bread Pudding
Chocolate-Covered Pretzel Bread Pudding
- Recipe Submitted by maryjosh on 10/28/2016
Ingredients List
- dozen pretzel rolls
- 2 cups heavy cream
- 3 eggs, lightly beaten
- 1/2 cup sugar
- 1 tsp vanilla extract
- pinch of salt
- 1 1/2 cups mini chocolate chips
Directions
Heat the oven to 350. Cut the pretzel bread into 1 inch pieces and let sit out overnight to get stale. You can also lightly toast them in the oven for 5-7 minutes.
Heat the cream and sugar over medium heat until the sugar dissolves. Whisk 1/4 cup of the cream mixture into the eggs, whisking constantly. Whisk in another 1/4 cup. Pour the remaining cream into the bowl with the eggs, whisking constantly. Stir in the vanilla and salt.
Let cool for about 10 minutes. Toss the bread with the custard and the chocolate chips. Pour into a 10-inch springform pan and bake, covered with a sheet of parchment paper for 30 minutes. Remove the paper and cook for 10 more minutes.
Heat the cream and sugar over medium heat until the sugar dissolves. Whisk 1/4 cup of the cream mixture into the eggs, whisking constantly. Whisk in another 1/4 cup. Pour the remaining cream into the bowl with the eggs, whisking constantly. Stir in the vanilla and salt.
Let cool for about 10 minutes. Toss the bread with the custard and the chocolate chips. Pour into a 10-inch springform pan and bake, covered with a sheet of parchment paper for 30 minutes. Remove the paper and cook for 10 more minutes.
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