Philly Soft Pretzel Bread Pudding with Chocolate

  • Yield: 12 servings
  • Prep: 25 mins
  • Cook: 60 mins


-- Nonstick cooking spray
6-- Philadelphia-style soft pretzeds (frozen okay; thaw first)
1 1/2cups liquid egg substitute
2 1/2cups nonfat milk
1/2cup chocolate syrup
1tablespoon vanilla extract
1 1/2teaspoons cinnamon
1/2cup semi-sweet chocolate chips


  1. Preheat oven to 325F. Spray 13-by-9-by-2-inch baking dish with nonstick cooking spray.Poke holes in soft pretzels with a fork. Cut or break soft pretzels into 1-inch pieces and place in baking dish. Whisk together egg substitute, nonfat milk, chocolate syrup, vanilla extract and cinnamon; mix well. Pour over pretzels, stir to coat. Let stand for 1 hour to allow the pretzels to absorb some of the liquid mixture.
  2. Cover with foil and bake 30 minutes. Uncover. Sprinkle with chocolate chips. Bake an additional 25 minutes or until browned and puffed and knife comes out clean.
Recipe by Deanna Rose, RD, LDN. Reprinted with permission from John Wiley & Sons, Inc. The American Dietetic Association's Cooking Healthy Across America (Wiley, 2004). 

Nutritional Info *per serving

  • Calories 190
  • Fat 4g
  • Saturated Fat 2g
  • Cholesterol 0mg
  • Sodium 410mg
  • Carbohydrate 31g
  • Fiber 1g
  • Protein 8g