Brioche Eggy Bread with Figs and Raspberry Cream

By jjadin

Haven't made yet.

Ingredients

• 4 small brioche rolls
• 3 eggs, slightly beaten
• 1 cup milk
• 1 tsp almond extract
• 1/4 cup butter
• 6 figs, quartered
• 2 tbsp soft brown sugar
• RASPBERRY CREAM
• 1 2/3 cup fresh raspberries
• 3/4 cup sour cream
• 3 tbsp brown sugar

Details

Servings 4

Preparation

Step 1

Cut the brioche rolls lengthwise into thick slices. Whisk together the eggs, milk, and almond extract.

Heat half the butter in a large skillet. Dip a slice of brioche in the egg mixture, letting any extra drain off, then lay in the skillet. Fry over medium heat until golden on both sides. Keep warm while you cook the rest, adding more butter to the skillet as you need it.

Arrange the figs, cut side up, on a baking sheet, sprinkle lightly with the sugar, and broil until the sugar has caramelized and the figs have softened.

To make the cream, lightly crush the raspberries with a fork. Stir through the sour cream with the brown sugar. Serve with the brioche and figs.