Fig and Caramel French Toast


    • 400ml pure (thin) cream
    • 2 eggs
    • 1 tsp vanilla extract
    • 1/2 cup (110g) caster sugar
    • 4 thick slices square brioche
    • 60g unsalted butter
    • 8 figs, halved
    • 1/4 cup (60ml) Grand Marnier
    • Creme fraiche, to serve


    1. Place cream, eggs, vanilla and 2 tbs sugar in a bowl. Whisk to combine. Soak brioche in egg mixture for 20 seconds, then place on a plate ready to cook.
    2. Melt 30g butter in a large frypan over medium heat. In two batches, cook brioche for 1-2 minutes each side until golden and cooked through. Set aside and keep warm.
    3. To make the caramel, wipe pan clean and add 1/4 cup (55g) sugar and remaining 30g butter. Stir over medium-high heat until melted and sugar dissolves. Cook for 2-3 minutes until golden, then add Grand Marnier and cook for a further 1-2 minutes until slightly reduced. Set aside to cool.
    4. Scatter remaining 2 tsp sugar over the cut side of the figs. Place a clean frypan over medium-high heat, then add figs, cut-side down, and cook for 1 minute or until caramelised.
    5. Serve figs on brioche French toast with creme fraiche and caramel.