Figs' n Pigs Bread Pudding topped with Espresso Sea Salt
- 2 French Bread Loafs
- 2 oz Butter
- 6 ea eggs
- 1 cup sugar
- 1 Tbsp Red Stick Spice Co. Cinna Nilla Sugar
- 3 cups milk
- 2 cups heavy whipping cream
- 14 oz condensed milk
- 8 oz Cochon Cannery Figs' n Pigs
- 1 Tbsp Red Stick Spice Co. Espresso Salt
Pull bread and place in buttered bottom 9x13 in baking pan. In a large mixing bowl whisk eggs, sugar and Cinna Nilla Sugar together. Set aside. Place milk, butter, and Figs’ n Pigs in a medium sauce pan. Heat until butter is melted. Remove from heat and add milk mixture slowly to the egg mixture whisking quickly not to heat egg mixture to fast. Pour the liquid over the bread in the pan. Bake on 350 degrees for 45-55 minutes until the center is set up. The bread pudding with have a custard texture. Sprinkle with Espresso Salt before serving.
Side note: Make sure to add the warm milk mixture to the egg mixture in small, slow amounts to make sure not to scramble the eggs.
** Check out Red Stick Spice Co. in Baton Rouge for their great products! Cinna Nilla Sugar can be substituted for cinnamon and the Espresso Sea Salt can be substituted for regular sea salt.