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Philly Soft Pretzel Bread Pudding with Chocolate

by Deanna Segrave-Daly, RD LDN

Servings: 12 (1/12 of pan Per Serving)
Prep Time: 15
Cook Time: 55
Nutrition Facts
Serving Size 1/12 of pan
Amount per serving
Calories 190
% Daily Value*
Total Fat 4g 
 Saturated Fat 2g 
Cholesterol 0mg 
Sodium 410mg 
Total Carbohydrate 31g 
 Dietary Fiber 1g 
Protein 8g 

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

I wanted to use one of my favorite hometown staples, the Philadelphia soft pretzel, in a unique way. Since bread pudding is my comfort food of choice, I developed this recipe. Each serving of this recipe provides a healthy dose of calcium.


Vegetable oil cooking spray
Philadelphia-style soft pretzels (frozen is okay; thaw first)
1½ cups liquid egg substitute
2½ cups non-fat milk
½ cup chocolate syrup
1 tablespoon vanilla extract
1½ teaspoons cinnamon
½ cup semisweet chocolate chips


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

Cooking Tip

The holes in the pretzels are necessary so the nonfat milk and egg substitute mixture can be fully absorbed, creating the traditional bread pudding texture.

Nutrition Nugget

The nonfat milk in this recipe adds calcium to the diet. Chocolate, especially dark chocolate, contains antioxidants and flavonoids, so if chocolate is a favorite of yours, enjoy in small doses.

Rate this article:  Average 4 out of 5

About the author:

Deanna R Segrave-Daly RD LDN

Deanna Segrave-Daly, RD LDN

Contributor to "Cooking Healthy Across America" by American Dietetic Association and Food and Culinary Professionals, a Dietetic Practice Group of ADA. John Wiley and Sons, 2005.




  • Cook healthy

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