This bread pudding is so good. So so so good. I’m not even a bread pudding fan, but I will eat this salty vanilla-chocolate version. Up until now, I thought the only bread pudding I liked was my bread pudding with whiskey sauce. But this salty-sweet version with the malty soft pretzel is my new favorite. I sliced up soft pretzels and topped them with vanilla custard and chocolate chips. I used these mini pretzel rolls that totaled 8 ounces in weight. If you have regular soft pretzels or pretzel bread, just weigh your pieces. We’re throwing a baby shower for a friend today, and thought she might could use some casseroles to get her through the first few weeks of life with a new baby and a 6-year old son. I imagine that one night, after putting both kids to bed, Megan and her husband will bake these mini bread puddings for two as a special treat. I’m betting that little brother will wake up at the smell of these baking and want some, too! You can make these ahead of time in ramekins, and keep them in the fridge for up to 1 day before baking. Not that you could wait more than 24 hours to bake up these beautiful bowls. If you want to double the chocolate chips, that’s great. If you want to use extra chocolate chips to melt and pour on top before serving, even better. So, happy baby shower day, Megan! We love ya! And we’re all here for you. We’ll bake you a casserole anytime you need us.
