Not to long ago I posted a bread pudding made with eggplant, and explained that we are loving savory bread puddings at work this year. A few years ago I made Caraway and Shallot Pretzel Bread Pudding Kebabs with a Honey Porter Cheddar Sauce for a Tail Gate themed event and they were fabulous! We switched it up a bit recently at work and brought the Ballpark to the Bread Pudding , which has become a house favorite! Apparently there are a lot of pretzel bread fans at work.
Ball Park Bread Pudding
Mustard, Onion and Pretzel Bread Pudding
- 26 oz frozen soft pretzels
- 1 large yellow onions, sliced and caramelized
- 5 whole eggs
- 1 1/4 cup heavy cream
- 2 tablespoon yellow mustard
- 2 tablespoon spicy brown mustard
- 2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
Frozen Unbaked Soft Pretzels, cut into large bites
Preheat oven to 350. Cut unbaked pretzels into large bites and put into a cooking spray coated 9×12 baking dish. Spread caramelized onion evenly over pretzel pieces. In a mixing bowl combine remaining ingredients and mix well. Pour over pretzels and onions and gently stir so all is coated. Bake in oven for about 45 minutes, until center is done.
Cream, egg and mustard whipped up, ready to pour in!
The best part is how simple and very little prep it takes to prepare this fun dish!
Ummm, it's going to be good!!!!
I think this would be a perfect dish for cookouts, it will feed about 8 friends, depending on what else you have on the menu.
Pour it evenly and then follow up with a good stir, making sure all the bread is coated!
The smell that fills the house is kind of amazing, definitely got my stomach growling!
Mustard, Onion, and Pretzel Bread Pudding!
Honestly, I’ll take anything pretzel bread, because my love of it, but this dish goes way beyond being delicious! Enjoy!