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Pretzel Bread Pudding from EPCOT

Sommerfest – EPCOT

Course Dessert
Keyword dessert

Ingredients

Vanilla Sauce

  • 1 egg
  • ¼ cup sugar
  • ¾ cup heavy cream
  • 1 cup milk divided
  • 2 ½ teaspoons cornstarch
  • ¾ teaspoon vanilla extract

Pretzel Bread Pudding

  • 1 pound pretzel bread
  • 1 cup milk
  • 1 ⅔ cup heavy cream
  • 1 ⅓ cups sugar
  • 4 eggs
  • 1 ¾ teaspoon vanilla paste
  • ½ teaspoon baking powder
  • ⅛ teaspoon cinnamon

Topping

  • Caramel sauce

Instructions

Vanilla Sauce

  1. Beat egg and sugar in small bowl. Set aside.
  2. 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.
  3. 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.
  4. Place a mesh strainer over a bowl. Pour sauce through strainer and cool to room temperature.
  5. Cover and refrigerate up to 7 days.

Pretzel Bread Pudding

  1. Tear or chop pretzel bread into large pieces. Place in a food processor and pulse until coarse crumbs form.
  2. 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.
  3. 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.
  4. Cool for 5 minutes before removing from molds.

Serve

  1. 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 on top.