Best Pretzel Roll Bread Pudding Recipes

Salted Caramel Pretzel Bread Pudding image

Provided by Food Network Kitchen

Categories dessert

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 12

4 tablespoons unsalted butter, melted, plus more for the baking dish
8 ounces sliced white bread, crusts discarded, cut into 1-inch pieces
One 13-ounce box frozen soft pretzels (6 pretzels), including salt packets
1 1/2 cups milk
1 cup heavy cream
1/2 cup sugar
2 teaspoons vanilla extract
3 large eggs plus 3 yolks
12 soft caramel candies, halved
12 soft caramel candies
1 tablespoon unsalted butter
1 tablespoon heavy cream

Steps:

For the bread pudding: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Butter a 2-quart baking dish.
Scatter the bread cubes on a baking sheet. Drizzle with the melted butter and toss to coat. Bake, stirring halfway through, until the bread is golden brown and crunchy, 10 to 15 minutes. Let cool completely.
Meanwhile, follow the package directions for microwaving and salting the pretzels (don't use all the salt). Quarter each pretzel.
Whisk together the milk, cream, sugar, vanilla, whole eggs and yolks in a medium bowl.
Scatter the bread cubes in the prepared baking dish. Top with the pretzel pieces (turning some over to show off the nicely browned bottoms) and then nestle in the caramel candy halves. Pour the custard over the mixture. Cover with foil and set aside at room temperature for 20 minutes.
Bake until the bread pudding is set with a slight jiggle in the center, 45 to 55 minutes. Let rest for at least 15 minutes before serving.
For the caramel sauce: Meanwhile, combine the caramels, butter and cream in a small microwave-safe bowl. Microwave, stirring halfway through, until the caramels and butter melt together, about 2 minutes. Whisk until smooth and thick. (The caramel sauce can be made ahead of time and then reheated to loosen up for serving.)
Drizzle the bread pudding with the caramel sauce and sprinkle with some pretzel salt before serving.

Pretzel Rolls image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 2h40m

Yield 12 rolls

Number Of Ingredients 10

1 1/3 cups whole milk
8 tablespoons (1 stick) salted butter
1/3 cup dark-brown sugar
3 cups all-purpose flour
1 envelope active dry yeast
1 teaspoon baking soda
1 teaspoon kosher salt
Nonstick cooking spray, for the baking sheet
Sea salt, for sprinkling
1/2 cup baking soda

Steps:

For the dough: Combine the milk and 6 tablespoons of the butter in a pot. Stir in the sugar. Scald the milk mixture slightly by heating it almost to a boil. Turn off the heat and let cool until just warm to the touch, about 10 minutes.
Add the flour, yeast, baking soda and salt to the milk mixture in the pot and stir until well combined. Cover the pot with a dish towel and place in a warm spot in the kitchen. Let the dough rise for an hour or so. It should roughly double in size.
Divide the dough into 12 equal parts and roll each into a neat ball. Place the balls on a baking sheet sprayed with cooking spray. Cover with a dish towel and set aside in a warm place to rise for another 20 minutes.
For the water bath: While the dough is rising, bring a pot with 10 cups of water to a boil. Stir in the baking soda.
Preheat the oven to 425 degrees F. Melt the remaining 2 tablespoons butter in a small pot or in the microwave.
Working in 3 batches of 4 rolls each, drop the dough balls into the water and boil for 30 seconds. Transfer the boiled balls to a baking sheet lined with paper towels to drain.
To bake the rolls: Transfer the rolls to a parchment-lined baking sheet. Using a sharp knife, make a small "x" in the top of each roll. Brush the tops with the melted butter and sprinkle with sea salt. Bake until deep brown, about 15 minutes.