Brioche French Toast with Fresh Figs

To make the orange blossom maple syrup, in a small saucepan over low heat, warm the maple syrup. Pour into a small bowl or pitcher and stir in the orange flower water and vanilla until well blended. Serve warm. Or, store in an airtight container in the refrigerator for up to 3 days. Warm over low heat before serving.

To make the batter, in a bowl, whisk together the eggs, milk, orange juice, sugar, orange zest, vanilla and salt. Pour the batter into a baking dish.

In a large fry pan over medium heat, melt 1 tsp. of the butter and continue to heat until it foams but does not brown.

Place 4 of the bread slices in the batter and let stand for 5 seconds. Turn the slices over and let stand for 5 seconds more. Using tongs, lift the slices from the batter, letting any excess drip back into the baking dish, and transfer to the hot pan. Cook until browned, about 3 minutes. Turn the slices over and cook until browned on the other side, about 2 minutes more. Using clean tongs, transfer to a warmed platter. Repeat with the remaining butter, batter and bread slices.

Divide the French toast among individual plates and arrange the figs on top and alongside. Serve immediately. Pass the syrup at the table. Serves 4.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).