Savory Pretzel Bread Pudding

Traditionally, bread pudding is an economical way to turn not-so-fresh bread into something decadent and delicious, with a sweet, eggy sauce softening up the chunks of bread and binding them together into a luscious casserole. But, did you know that bread pudding can go savory, too? Instead of cinnamon and sugar, try using local Hatfield sausage, garlic, onions and herbs. And, for a quirky Pennsylvania-proud take on things, swap in pretzel nuggets or cut up pretzels from Philly Pretzel Factory! The dense, chewy texture of the pretzels readily absorbs the egg mixture, creating a rich, hearty dish for a dish that’s sure to be a smash at your next brunch!

Savory Pretzel Bread Pudding

Serves 8–10
Prep Time Cook Time Total Time
15 min 75 min 90 min


  • 1 pound Hatfield Fresh Ground Country Sausage
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme, minced
  • 8 cups cubed Philly Pretzel Company soft pretzels
  • 2 cups PA white cheddar cheese, grated, divided
  • 4 large eggs
  • 2 large egg yolks
  • 2 cups milk
  • 1 cup half-and-half
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 green onions, sliced thin


  1. Preheat oven to 325°F. Coat 9×13” baking dish with butter and set aside. Arrange pretzel cubes in single layer on rimmed baking sheet, and toast in oven until just golden, 10-12 minutes, tossing halfway through. Transfer to large mixing bowl.
  2. Meanwhile, heat a large skillet over medium-high heat. Add sausage, breaking up with wooden spoon, and cook until browned and cooked through, 6 to 8 minutes. Add onion to skillet with sausage fat and cook until tender 5 to 6 minutes. Add garlic and thyme and cook 1 minute. Transfer sausage mixture to bowl with pretzels.
  3. Add toasted pretzels and 1 1/2 cups cheese to mixing bowl with sausage and toss to combine. Pour pretzel mixture into prepared baking dish.
  4. Whisk eggs and egg yolks in large mixing bowl. Whisk in milk, half-and-half, salt and pepper until combined. Pour egg mixture over pretzels, cover and refrigerate 1 hour (or overnight).
  5. Top pretzels with remaining cheese and bake, uncovered 55 to 60 minutes, until toothpick inserted in center comes out clean. Remove from oven and let cool 10 to 15 minutes.
  6. Top with green onions and serve warm.

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