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Bon Appétit

Brioche au Rhum

By Ignacio Mattos

5.0

(1)

Image may contain Food Bread Plant and Fruit
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani

Simplifying the traditional dessert baba au rhum (sweet, yeasted cakes soaked in rum) with store-bought brioche makes it no less an impressive way to end an evening.

Recipe information

  • Yield

    8 servings

Ingredients

8 brioche sliders (about 1 1/2 oz. each), split
2 1/4 cups sugar
1 1/2 cups dark rum
4 (2x1") strips orange zest
Pinch of kosher salt
2 tsp. vanilla extract
1 cup heavy cream
16 fresh figs, torn

Preparation

  1. Step 1

    Preheat oven to 375°F. Toast buns, cut side down, on a baking sheet until golden brown, about 6 minutes; let cool.

    Step 2

    Meanwhile, cook sugar, rum, orange zest, and salt in a medium saucepan over medium heat 5 minutes. Reduce heat to medium-low and simmer, stirring occasionally, 6 minutes. Pluck out and discard orange zest. Add vanilla and let syrup cool slightly. Transfer 1/2 cup syrup to a bowl; reserve the rest for serving.

    Step 3

    Working one at time, gently dunk and turn brioche in syrup until evenly coated and soaked through, about 30 seconds each. Place on a wire rack set over paper towels; let sit 5 minutes. Repeat dunking process with brioche and let rest 10 minutes (you want them to get sticky).

    Step 4

    Beat cream in a medium bowl to medium-soft peaks. Divide brioche among plates and top with a dollop of whipped cream. Arrange a few figs around and drizzle with a bit of the reserved syrup.

TagsDessertRumAlcoholBeveragesFrenchEuropeanFigFruitNut FreeSimmerBon Appétit

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