Fig And Walnut Bostock

Preheat oven to 350u00b0. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant, 8.10 minutes; let cool. Pulse in a food processor until finely ground.

Using an electric mixer on high speed, beat butter and honey until light and fluffy, about 4 minutes. Mix in egg, then flour, baking powder, salt, and walnuts just to blend.

Preheat oven to 350u00b0. Whisk eggs and 1 teaspoon water in a small bowl and brush 1 side of brioche slices with egg wash. Place on a rimmed baking sheet and spread each slice with about 2 tablespoons walnut creme. Top with figs, cut side up. Brush figs with butter and drizzle with honey.

Bake bostock until edges are golden brown and figs look softened and juicy, 20.25 minutes. Transfer baking sheet to a wire rack and let bostock cool.

Dust with powdered sugar just before serving.