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
1 1/2 tablespoons unsalted butter
1/2 cup crème fraîche
2 tablespoons thyme flowers, for garnish
Preparation
Step 1
Preheat the oven to 300°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 crème fraîche, 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 © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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