Recipe information
Yield
serves 6
Ingredients
12 ripe figs (about 12 ounces)
2 to 3 tablespoons thyme-flower honey
4 sprigs thyme, plus more for garnish
1/4 cup water, plus more as needed
6 large eggs
3/4 cup heavy cream
1 teaspoon ground cinnamon
6 slices (3/4 inch) day-old brioche
1Ā 1/2 tablespoons unsalted butter
1/2 cup crĆØme fraĆ®che
2 tablespoons thyme flowers, for garnish
Preparation
Step 1
Preheat the oven to 300Ā°F. Combine the figs, honey, thyme, and water in a small ovenproof skillet. Bring to a simmer over medium-high heat. Transfer to the oven; cook until the figs have softened, about 40 minutes, basting occasionally with the cooking liquid. Remove the pan from the heat, and set aside.
Step 2
Combine the eggs, cream, and cinnamon in a medium bowl; whisk to combine. Dip the brioche in the egg mixture, and set aside. Heat the butter in a large nonstick skillet over medium heat. Cook the brioche until golden, about 1 minute on each side. Transfer to a serving platter. Spoon the roasted figs and cooking liquid over the brioche. Top with crĆØme fraĆ®che, and garnish with fresh thyme sprigs and flowers.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright Ā© 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
Buy the full book from Amazon.
