Philly Soft Pretzel Bread Pudding with Chocolate

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

A new spin on bread pudding that uses soft pretzels.


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



Get every new post delivered to your Inbox.

Join 278 other followers