Name: Pretzel Roll Bread Pudding
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Cooking spray -; Pretzel rolls - 10 ounces; Sweetened flaked coconut - ⅓ cup; Milk - 2 cups; White sugar - ½ cup; Raisins - ½ cup; Unsalted butter, at room temperature - ¼ cup; Salt - ¼ teaspoon; Almond extract - ½ teaspoon; Vanilla extract - ½ teaspoon; Chopped toasted pecans - ¼ cup; Eggs - 3 large

Ingredients for - Pretzel Roll Bread Pudding

1. Cooking spray

2. Pretzel rolls 10 ounces

3. Sweetened flaked coconut ⅓ cup

4. Milk 2 cups

5. White sugar ½ cup

6. Raisins ½ cup

7. Unsalted butter, at room temperature ¼ cup

8. Salt ¼ teaspoon

9. Almond extract ½ teaspoon

10. Vanilla extract ½ teaspoon

11. Chopped toasted pecans ¼ cup

12. Eggs 3 large

How to cook deliciously - Pretzel Roll Bread Pudding

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.