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Ingredients
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Bread Pudding
Bavarian Cream
Method
Preparing the Bread Pudding
Prepare the Pudding Mixture
In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
Combine with Pretzel Bread
Add the cubed pretzel bread to the mixture and gently fold until the bread is well coated. Let it sit for 30 minutes to soak up the liquid.
Bake the Pudding
Preheat the oven to 350°F (175°C). Pour the bread pudding mixture into a greased baking dish and bake for 45-50 minutes or until the top is golden brown and a knife inserted comes out clean.
Making the Bavarian Cream
Prepare the Gelatin
In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes.
Heat the Cream and Milk
In a saucepan over medium heat, combine the heavy cream, milk, and sugar. Stir until the sugar dissolves and the mixture is warm but not boiling.
Combine Gelatin with Cream
Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Add the vanilla extract and mix well.
Chill the Cream
Transfer the mixture to a bowl and refrigerate until it thickens, about 2 hours.
Serving
Plate and Serve
Once the bread pudding has baked and cooled slightly, cut into squares and top with a generous dollop of Bavarian cream before serving.