Preheat your oven to 350°F (175°C) and grease an 8x8 baking dish.

Cut the thawed Plum Creek soft pretzels into bite‑sized pieces and let sit on the counter for about an hour to dry slightly.

In a large mixing bowl, whisk together eggs, whole milk, heavy cream, brown sugar, ground cinnamon, nutmeg, vanilla extract, and a pinch of salt.

Add the pretzel pieces to the custard mixture and gently stir to coat. Allow the pretzels to soak for 10–15 minutes.

Pour the soaked pretzel mixture into the greased baking dish.

Bake in the preheated oven for 35–40 minutes, until the pudding is set and the top is lightly golden.

Let cool slightly before serving. Optionally top with powdered sugar, vanilla glaze, or a scoop of vanilla ice cream.