Brioche au Rhum

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

Directions

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