In a large bowl, whisk together heavy cream, eggs, vanilla and cinnamon sugar and set aside.

Cut the soft pretzel bites in half and toss them in the custard mixture - submerging and coating each piece. Let this mixture sit for at least 2 hours (up to overnight).

Once ready to bake, preheat oven to 350F degrees. Grease a cast iron skillet with butter and add the pretzel mixture.

Bake at 350 for 25-30 minutes or until set

During the last ten minutes of baking, melt the butter in a sauce pan over medium heat the add the brown sugar. Stir the mixture until the sugar has melted into the butter and begins bubbling. Let the mixture bubbly for a few minutes or until it becomes the same color. Set aside,

Once you pull the pretzel bread pudding out of the oven, immediately drizzle the caramel sauce evenly across the surface of the skillet. Add flaky salt before serving with ice cream if desired.