Brioche au Rhum

From the kitchen of Carly

Buttery brioche sliders soaked in dark rum syrup infused with orange zest and vanilla, then topped with fresh figs and whipped cream. A sophisticated dessert that's equal parts boozy, bright, and indulgent.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 18 brioche sliders (about 1 1/2 oz. each), split
  • 12 1/4 cups sugar
  • 11 1/2 cups dark rum
  • 14 (2x1") strips orange zest
  • 1Pinch of kosher salt
  • 12 tsp. vanilla extract
  • 11 cup heavy cream
  • 116 fresh figs
  • 1torn

Instructions

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

  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. 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. 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.