Brioche au Rhum

Directions

1. 1.

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

2. 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. 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. 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.