PRETZEL ROLL BREAD PUDDING

Pretzel Roll Bread Pudding image

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.

Provided by MA McBridges

Time 1h20m

Yield 8

Number Of Ingredients 12

Ingredients

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

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : Calories 327 calories, Carbohydrate 44.8 g, Cholesterol 89.9 mg, Fat 13.3 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 6.4 g, Sodium 145.3 mg, Sugar 22.2 g