Mouthwatering Pretzel Bread Pudding from Disney’s EPCOT

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

FOR 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.

FOR 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.

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.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Makes 15-18

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