Philly Soft Pretzel Bread Pudding with Chocolate Recipe

1. Spray a 13-by-9-by-2-inch baking dish with cooking spray. Poke holes in the soft pretzels with a fork, then cut or break the pretzels into 1-inch pieces and place in the baking dish.
2. Whisk together egg substitute, milk of choice, chocolate syrup, vanilla extract and cinnamon; mix well. Pour over pretzels and stir to coat. Let stand for 1 hour to allow pretzels to absorb some of the liquid mixture.
3. Preheat oven to 325°F (162°C). Cover the baking dish with foil and bake 30 minutes. Uncover and sprinkle with chocolate chips. Bake an additional 25 minutes or until browned and puffed and a knife comes out clean when poked.

Cooking Notes

The holes in the pretzels are necessary so the milk and egg substitute mixture can be fully absorbed, creating the traditional bread pudding texture. The nonfat milk in this recipe adds calcium. If you're using a plant-based milk, make sure that it's calcium-fortified. Chocolate, especially dark chocolate, contains antioxidants and flavonoids, so if chocolate is a favorite of yours, enjoy in small amounts.

 

Nutrition Information

Serving size: 1/12 of pan
Serves 12
Calories: 190; Total Fat: 4g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 410mg; Total Carbohydrate: 31g; Dietary Fiber: 1g; Protein: 8g.