Chocolate Bourbon Pretzel Bread Pudding: #52WeeksofSweets, Week 5

Baby it’s cold outside!  Warm up from the inside out with this Chocolate Bourbon Pretzel Bread Pudding, an oooey gooey dessert, perfect for random spring snow days! #52WeeksofSweets

Why hello, Winter. Nice to see ya! Ok, really, I wasn’t super excited about the visit.  But since you’re here…  Well, why not make bread pudding. With soft pretzels. And bourbon. And chocolate.

Because, it’s cold outside and Chocolate Bourbon Pretzel Bread Pudding just sounds really damn good.

The trick to this recipe isn’t in the making.  It’s in the hiding it from the kids so (A) they don’t consume bourbon and (B) you don’t have to share!  Don’t worry – you can stave them off with hot cocoa from the Keurig.  Works every time!

My base for the dessert is this pretzel nugget recipe.  It makes a ton, well almost, so this is the perfect way to use up those leftovers.  And God knows I love a cook once, eat twice recipe! 🙂  Especially when it involves pretzels and booze.  Who doesn’t?

Chocolate Bourbon Pretzel Bread Pudding

To get started, whisk together the milk, eggs, bourbon, vanilla, sinnamon and sugar in a large bowl.  Stab each pretzel nugget with a fork a few times and add it to the milk mixture.  Refrigerate overnight.  Stir once or twice just to make sure each pretzel nugget gets a little time in the bath.  🙂

Grease an 8×8 glass baking dish and pour in the pretzel mixture, then top with the grated chocolate.  Bake at 350 degrees Fahrenheit for 45 minutes or until custard is set.

Sprinkle with additional chocolate if desired and caramel sauce, too!  Serve with ice cream if ya like and enjoy!

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