Baba au rhum (yeast cakes soaked in rum) but with store-bought brioche. Because only professionals can pull off the real thing. For an over-the-top dinner menu, serve with Romano bean salad, arugula with Italian plums, paccheri with shellfish, grilled red mullet, and grilled bistecca. We said over-the-top.
Recipe information
Yield
8 servings
Ingredients
8
2¼
1½
4
2
1
16
Preparation
Step 1
Preheat oven to 375°. Toast buns, cut side down, on a baking sheet until golden brown, about 6 minutes; let cool.
Step 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 ½ cup syrup to a bowl; reserve the rest for serving.
Step 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).
Step 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.
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Reviews (1)
Back to TopMade this last night. Used fresh figs, but also offered strawberries for the non-fig-lovers in the group. Pretty sweet, but yummy. One caveat: the recipe says use 1/2 cup syrup to dip the brioche in, and save the rest for pouring over. Pretty sure you save the 1/2 cup for pouring over, and use the larger amount for soaking the bread. Otherwise, you won't have nearly enough.
fraup
New Mexico
7/27/2020