Think of autumn and October; often, many people will think of Germany and Oktoberfest. This festival generally lasts 16 to 18 days. This year was celebrated from September 17 to October 3, 2022. At EPCOT, however, there is always a reason to celebrate and enjoy the food and beverages that come along with the celebration.
In the Germany pavilion, there are the Jumbo Pretzels from Sommerfest. This delicious pretzel is great for eating and getting that autumnal feel (it’s fun to watch the model trains while enjoying a pretzel for the full experience!). Sommerfest also offers a dessert on its menu utilizing those wonderful pretzels. The Pretzel Bread Pudding has pieces of jumbo pretzels that are topped with a house-made vanilla sauce and caramel.
Disney has shared a Pretzel Bread Pudding recipe so that Disney fans and culinary enthusiasts can recreate this magical dish at home. This is part of a new segment of the Disney Parks Blog called Disney Eats (inspired by Geek Eats perhaps!?). Check out the recipe below and then share how it turned out for you in the comments!
EPCOT’s Pretzel Bread Pudding – GEEK EATS Disney Recipe
Notes
Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Ingredients
VANILLA SAUCE
- 1 egg
- 1/4 cup sugar
- 3/4 cup heavy cream
- 1 cup milk, divided
- 2 1/2 teaspoons cornstarch
- 3/4 teaspoon vanilla extract
PRETZEL BREAD PUDDING
- 1 pound pretzel bread
- 1 cup milk
- 1 2/3 cup heavy cream
- 1 1/3 cups sugar
- 4 eggs
- 1 3/4 teaspoon vanilla paste
- 1/2 teaspoon baking powder
- 1/8 teaspoon cinnamon
TOPPING
- Caramel sauce
Instructions
FOR VANILLA SAUCE:
- Beat egg and sugar in small bowl. Set aside.
- Bring cream and 3/4 cup of milk to a simmer in a small saucepan over medium heat. Slowly add 1/3 of the simmering cream mixture to the eggs, whisking constantly to temper eggs. Carefully pour back into saucepan.
- Whisk cornstarch and remaining 1/4 cup of milk together in a small bowl. Add to saucepan. Cook over medium heat, stirring constantly until sauce thickens. Remove from heat and add vanilla extract.
- Place a mesh strainer over a bowl. Pour sauce through strainer and cool to room temperature.
- Cover and refrigerate up to 7 days.
FOR PRETZEL BREAD PUDDING:
- Tear or chop pretzel bread into large pieces. Place in a food processor and pulse until coarse crumbs form.
- Whisk milk, heavy cream, sugar, eggs, vanilla paste, baking powder, and cinnamon in a large bowl. Add pretzel bread pieces. Cover and refrigerate 4-12 hours.
- Preheat oven to 375°F. Spray 15 1/2 cup ramekins or muffin tins with non-stick cooking spray. Add 1/3 cup pretzel bread pudding mix into each ramekin or muffin tin. Bake for 25-30 minutes, until centers of pretzel bread puddings are firm.
- Cool for 5 minutes before removing from molds.
TO SERVE:
- Remove vanilla sauce from refrigerator. Heat in small saucepan over medium-low heat until warm. Place warm pretzel bread puddings on small plates. Top each with 2-3 tablespoons vanilla sauce. Drizzle caramel on top.
How did this recipe turn out for you? Have you had it at Sommerfest in EPCOT’s Germany Pavilion? Share your thoughts, experiences, and opinions in the comments below!
