Maple Dijon Pretzel Bread Pudding

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Maple-mustard party dip meets bread pudding

Ingredients

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6 Eggland’s Best large eggs

5–6 soft freezer pretzels, thawed

1 tablespoon melted butter (for greasing the dish)

1 cup heavy cream

1 cup whole milk

3 tablespoons maple syrup

1 tablespoon Dijon mustard

1 teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon kosher salt

½ teaspoon black pepper

1 teaspoon fresh thyme leaves (or ½ tsp dried)

Optional: pinch of nutmeg (rounds out the sweet–savory balance)

Mix-Ins- optional

½ cup caramelized onions or sautéed shallots

½–1 cup small cubes of white cheddar or Gruyère

¼ cup chopped toasted pecans

1–2 tablespoons chopped parsley or chives

Topping

1 tablespoon melted butter

Coarse pretzel salt or flaky sea salt

Preheat oven to 350°F.
Grease an 8×10 or 9×9 baking dish with melted butter.
Cut thawed soft pretzels into 1-inch cubes.
Add to the baking dish.
In a large bowl, whisk together: Eggland’s Best eggs, Heavy cream, Milk, Maple syrup, Dijon mustard, Garlic powder, Onion powder, Thyme, Salt + pepper, (Optional) Nutmeg
Whisk until completely smooth and creamy.
Scatter over the pretzel cubes (any or all): Cheese cubes, Caramelized onions/shallots, Pecans (optional), Herbs
Toss gently to distribute.
Slowly pour the custard evenly over the pretzel mixture.
Use your hands or a spatula to lightly press everything down so pretzels absorb the custard.
Let sit 10 minutes to soak
Drizzle with 1 tablespoon melted butter.
Sprinkle lightly with coarse pretzel salt.
Bake 40–45 minutes, or until: The center is set, The top is golden, Edges look slightly crisp.
Let cool 5–10 minutes, then serve warm. Optional drizzle the Maple-Dijon Cream on top or serve on the side.

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