Brioche au Rhum
A decadent French dessert featuring rum-soaked brioche sliders topped with whipped cream and fresh figs. The brioche is soaked in a rich syrup made with dark rum, sugar, and orange zest, creating an elegant and boozy treat.
Ingredients
- •8 pieces brioche sliders
- •2¼ cups sugar
- •1½ cups dark rum
- •4 strips orange zest
- •1 pinch kosher salt
- •2 tsp vanilla extract
- •1 cup heavy cream
- •16 pieces fresh figs
- •torn
Cooking Instructions
- 1.
Preheat oven to 375°F. Toast buns, cut side down, on a baking sheet until golden brown, about 6 minutes; let cool.
6 min
- 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.
11 min
- 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).
15 min
- 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.
5 min
