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1
Stir together water, yeast, and 1 tablespoon sugar in a small bowl until sugar is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
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2
Stir together flour, salt, and 1 tablespoon sugar in bowl of mixer. Add yeast mixture and eggs and beat at medium speed until combined. Add butter and beat until dough is smooth and silky, 5 to 8 minutes. (Dough will be very soft and sticky.) Add figs and nuts and mix until combined. Sprinkle remaining tablespoon sugar over dough, then cover bowl with plastic wrap and a clean kitchen towel and let dough rise in a draft-free place at warm room temperature until almost doubled in bulk, about 2 hours.
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3
Butter and flour loaf pan, knocking out excess flour. Stir dough with a wooden spoon to release air, then spread evenly in loaf pan. Cover pan loosely with plastic wrap and kitchen towel and let dough rise in a draft-free place at warm room temperature until it almost fills pan (dough will not rise above top of pan), 1 to 1 1/2 hours more.
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4
Boil juice and wine in a 2- to 3-quart saucepan over moderately high heat until syrupy and reduced to about 1/2 cup, about 30 minutes. Cool to room temperature.
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5
Put oven rack in middle position and preheat oven to 375u00b0F.
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6
Bake until golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 45 minutes. Turn brioche out onto a rack, then turn right side up and cool completely, about 1 1/2 hours.
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7
Keep oven rack in middle position and preheat oven to 400u00b0F.
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8
Brush molds with melted butter (1 tablespoon) and coat with nuts, knocking out excess.
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9
Bring milk and remaining 2 tablespoons butter to a boil in a 1-quart heavy saucepan. Whisk in flour until smooth and return to a boil over moderate heat. Remove from heat and vigorously whisk 1 minute, then whisk into yolks in a large bowl.
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10
Beat whites in another bowl with an electric mixer until they just hold stiff peaks.
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11
Stir half of cheese into yolk mixture and fold in one third of whites to lighten, then fold in remaining whites gently but thoroughly. Divide among molds and bake in a
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12
until puffed and browned, about 30 minutes. Remove molds from water bath and cool on a rack 5 minutes.
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13
While souffles are cooling, cut 3 (1/2-inch-thick) slices from brioche loaf, then halve each slice for a total of 6 (2-inch) squares. Reserve remainder of loaf for another use.
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14
Run a thin knife around edge of molds to loosen souffles. Divide brioche squares among 6 plates and drizzle with some grape syrup, then top each with a souffle. Sprinkle with remaining cheese and serve immediately.
