RECIPE: Pretzel Bread Pudding at Sommerfest in EPCOT
With the temperatures starting to change, your cravings are no doubt changing for more comfort food-inspired eats and treats. Well, you’re in luck because today we have a recipe from the Germany Pavilion in EPCOT. It also just so happens that this is one of my suit treats – Pretzel Bread Pudding.
The Pretzel Bread Pudding features pieces of jumbo pretzels and is topped with house-made vanilla sauce and caramel.
Now you can recreate this soothing Autumnal treat with items you can find at your local grocery story.
PRETZEL BREAD PUDDING
Makes 15-18
INGREDIENTS
VANILLA SAUCE
- 1 egg
- 1/4 cup sugar
- 3/4 cup heavy cream
- 1 cup milk, divided
- 2 1/2 teaspoons cornstarch
- 3/4 teaspoon vanilla extract
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 teaspoon vanilla paste
- 1/2 teaspoon baking powder
- 1/8 teaspoon cinnamon
TOPPING
Caramel sauce
DIRECTIONS:
FOR VANILLA SAUCE:
- Beat egg and sugar in small bowl. Put to the side.
- 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.
FOR PRETZEL BREAD PUDDING:
- 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.
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 on top.
You can download the recipe here- Pretzel Bread Pudding Recipe
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