Nutella pretzel bread pudding is too good not to share! The saltiness of the pretzel pairs wonderfully with the chocolaty, nutty flavour of the Nutella and the custard its baked in. We used our homemade soft pretzels and Nutella, but you can prepare the dessert with items from the store, too. This recipe concludes our pretzel-themed meal and works best with pretzels that are one or two days old.
- kitchen scale or measuring cups and spoons
- spoon or rubber spatula
- large jug
- serrated knife
- cutting board
- baking dish or tin
- oven mitts or kitchen towel
- cooling rack
- 6 soft pretzels, 1 to 2 days old is perfect
- 150 g (1/2 cup) Nutella, plus some extra for serving
- 30 (1/4 cup) vanilla pudding or custard mix
- 100 g (1/2 cup, packed) brown sugar, softened
- 200 ml (1 cup) half-and-half (If you prefer, use milk instead.)
- 1 egg
- 1 tsp vanilla extract
- butter or oil to grease the baking pan or dish
- salt or chopped nuts to serve
- Prep work. Start by generously greasing a baking dish or tin with butter, oil or cooking spray and preheat the oven to 180°C (350°F / gas mark 4).
- Mix the custard. To make the custard, stir the brown sugar and vanilla pudding mix until no lumps are visible. Then add the half-and-half, egg and vanilla extract and mix until well combined. If you prefer, use milk instead of the half-and-half.
- Prep the pretzel. Scratch off most of the salt from the pretzels. A little salt is fine and will even help to bring out the chocolate flavor. Slicing the pretzels in half and spread a thick layer Nutella onto one side. Then sandwich the halves back together and cut the pretzels into smaller pieces. Toss the pieces into the prepared baking dish and pour the custard over the pretzels.
- Bake. Bake for 20 to 25 minutes, until the top of the pudding, is golden brown and the custard has set. Top with a little extra Nutella and salt, and serve warm with whipped cream or ice cream.