Salted Caramel Pretzel Banana Bread Pudding Recipe

This easy pretzel banana bread pudding combines the chewy, slightly sweet flavor of pretzel bread with ripe bananas and a warm salted caramel sauce. It’s perfect for breakfast, brunch, or a holiday dessert at Thanksgiving or Christmas.

Note: this recipe originally included affiliate links; any mentioned products are optional and not required to make the dish.

I had a freezer full of pretzel buns and a few overripe bananas, and the result was this comforting bread pudding with a salted caramel finish. It’s incredibly simple: mix the custard, let the pretzel bread soak, bake, and serve with warm caramel. The pretzel crust adds a unique savory-sweet contrast that pairs beautifully with banana and caramel.

Pretzel + caramel + easy to make = a bread pudding you’ll love

• Pretzel bread gives the pudding a slightly salty, chewy texture that makes this version stand out.
• An easy salted caramel sauce based on dry caramel (heating sugar without added water) keeps the process reliable.
• Optional dark rum adds a warm, festive note; the alcohol cooks off during baking.
• Great for holiday meals, brunches, or an indulgent breakfast.

Ingredients you’ll need

For the pretzel bread pudding

• Pretzel bread: Use pretzel buns or a pretzel loaf — the crust is what adds the most flavor.
• Heavy cream, half-and-half and whole milk: These create a rich but balanced custard.
• Eggs: To set the custard.
• Ripe bananas: Very ripe bananas work best for sweetness and texture.
• Brown sugar and vanilla: For sweetness and aroma.
• Dark rum (optional): Adds depth; omit if serving children or if you prefer no alcohol.
• Pinch of salt: Enhances the pretzel character and balances sweetness.

For the salted caramel sauce

• Sugar, heavy cream, and sea salt: A simple dry-caramel method (caramelize sugar alone, then add warm cream) produces a smooth sauce.

PRO TIP: A dry caramel — melting sugar without added water — is often easier to control and less prone to crystalizing than some wet methods. Warm the cream to room temperature before adding it to the caramel to prevent the sugar from seizing.

How to make caramel pretzel banana bread pudding

Step 1: Break up the pretzel bread to dry out

Preheat the oven to 350°F (175°C).

Tear the pretzel bread into roughly 1-inch pieces and leave them uncovered for at least 30 minutes or up to overnight so they dry slightly and will absorb the custard better.

Step 2: Mash the bananas

Mash the bananas until mostly smooth — you don’t want large chunks, but a bit of texture is fine.

Step 3: Mix the bananas and liquid ingredients

Beat the eggs and whisk them with brown sugar and salt. Add the milk, half-and-half, vanilla, rum (if using), and mashed bananas until well combined.

Step 4: Let the pretzel bread soak

Place the torn pretzel bread into the liquid and press to submerge. Let it soak for at least 30 minutes or refrigerate overnight. Soaking overnight makes this an easy make-ahead option.

Step 5: Bake the bread pudding

Butter a 9″ x 13″ baking dish, transfer the soaked mixture, and bake at 350°F for about an hour, or until the top is golden and the custard is set.

Step 6: Make the salted caramel sauce

Warm the heavy cream to room temperature. In a heavy-bottomed, tall-sided saucepan, heat the sugar over medium-high heat, stirring until it melts and turns a deep amber. Remove from heat and carefully whisk in the warm cream (stand back — it will bubble). Stir until smooth, then add 1/4 teaspoon sea salt. Keep the sauce warm and drizzle over slices of bread pudding when serving. Store leftovers in the refrigerator and gently rewarm before serving.

Tips for pretzel bread pudding and salted caramel sauce

• Bring the cream to room temperature before adding it to hot caramel to prevent the sugar from seizing and causing hard lumps.
• Use a mild flaky sea salt for the caramel; its texture and gentle flavor complement the sauce better than a sharp kosher salt.
• If you prefer no alcohol, the rum is optional — the pudding still tastes great without it.
• You can assemble the pudding the night before, refrigerate, then bake when ready to serve.

FAQ

More recipes for holiday treats

• Pecan cream cheese pie — a decadent twist on classic pecan pie with a creamy layer.
• Spritz cookies for Christmas — a seasonal favorite that’s fun to shape and decorate.

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