Thyme-Roasted Figs over Brioche Pain Perdu
Thyme sprigs and flowers crown this pain perdu -- better known as French toast -- with creme fraiche and roasted figs.
Source: Martha Stewart Living, March 2002
- 10 to 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 creme fraiche
- 2 tablespoons thyme flowers, for garnish
Preheat oven to 300 degrees. Combine figs, honey, thyme, and water in a small ovenproof skillet. Bring to a simmer over medium-high heat. Transfer to oven; cook until figs have softened, about 40 minutes, basting occasionally with the cooking liquid. Remove pan from heat, and set aside.
Combine eggs, cream, and cinnamon in a medium bowl; whisk to combine. Dip brioche in egg mixture, and set aside. Heat butter in a large nonstick skillet over medium heat. Cook brioche until golden, about 1 minute on each side. Transfer to serving platter. Serve with roasted figs and cooking liquid. Top with creme fraiche, and garnish with fresh thyme sprigs and flowers.