INGREDIENTS
1 loaf brioche or challah
2 eggs
½ cup cream
½ cup milk
¼ cup sugar
1 tsp. vanilla extract
½ tsp. cinnamon
Pinch nutmeg
1 tsp. orange zest
4 Tbsp. unsalted butter
1 cup fig and balsamic preserves (recipe here)
6 tsp. coffee gastrique (recipe here)
16 macerated Turkish figs (recipe here)
PREPARATION
• Cut four slices of brioche about œ-inch thick. Trim the crust from each slice to form a square. Set aside.
• Mix together the eggs, cream, milk, sugar, vanilla extract, cinnamon, nutmeg and orange zest. Place this custard mixture into a shallow 9-by-13-inch casserole dish. Place the brioche squares in the casserole dish so they fit snugly and are in contact with the custard.
• Soak the bread 30 minutes. Flip each slice and soak another 30 minutes.
• Preheat the oven to 375 degrees.
• In a large saute pan over medium heat, melt the butter until frothy. Remove the brioche from the custard, allow to drain briefly, then place it in the pan. Cook 3 to 6 minutes, until the bread is browned underneath. Flip and cook about 5 minutes, until the second side is browned. Transfer the bread squares to a baking sheet and bake 10 minutes.
• On each of four serving plates: Place Œ cup fig preserves in the center of the plate. Top with a slice of brioche. Drizzle with 1œ teaspoons of coffee gastrique and place four macerated Turkish figs around the brioche.
This article appears in September 2014.