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1
For the brioche: In a standing mixer bowl with hook attachment, add the yeast.
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2
Add the flour on top, then add 5 tablespoons sugar and salt.
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3
Slightly beat 4 eggs and add to the bowl and mix until dough comes together and becomes elastic.
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4
Add the butter and mix until the dough slaps the sides of the bowl.
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5
Wrap with plastic wrap and refrigerate overnight.
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6
Roll into a single loaf and place in a loaf pan.
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7
Proof until double in size, about 45 minutes.
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8
Preheat the oven to 350 degrees F.
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9
Bake the loaf until golden brown and a skewer inserted in the middle comes out clean, about 45 minutes to 1 hour.
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10
For the French toast batter: In a medium saucepan, add the milk, half-and-half, and 1/2 cup of sugar, cook on medium-low heat.
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11
In a large bowl, whisk together the remaining 2 eggs and 1/2 cup of sugar.
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12
When the milk mixture simmers, whisk a little milk mixture into the eggs to temper it.
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13
Whisking constantly, pour the remaining milk mixture into the eggs.
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14
Transfer the bowl of batter to an ice bath to cool.
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15
In a large skillet, heat some butter and a little honey on medium heat.
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16
Slice the brioche into serving slices.
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17
Dip the brioche in the batter and fry in butter and honey to a golden brown on both sides.
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18
For the port poached figs: In a medium saucepan, combine the port, sangeria, vanilla beans and seeds together, bring to a simmer on medium-low heat.
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19
In a small bowl, mix 1 tablespoon sugar with the pectin and add to the boiling liquid.
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20
Cook for 5 minutes to activate the pectin and thicken the juice.
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21
Place the figs in a large bowl and pour the port mixture over the figs and let macerate for at least 24 hours, refrigerated.
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22
To serve, spoon 2 figs onto each dish and drizzle the fig sauce.
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23
Place slices of cooked briohe on the side and garnish top with truffle shavings.
