Ingredients
- Nonstick cooking spray
- 4 free-range eggs
- 1 cup (250ml) milk
- 1 cup (250ml) thickened cream
- 1 teaspoon vanilla extract
- 1⁄3 cup maple syrup
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon flaked salt
- 450g brioche loaf, sliced
- 2 tablespoons brown sugar
- 30g unsalted butter, cut into 1 cm pieces
- 2 fresh figs, washed & quartered (serving suggestion)
Method
1. Lightly coat a 22cm square pan with nonstick cooking spray; set aside.
2. Put the eggs, milk, cream, vanilla, maple syrup, spices and salt into a medium bowl. Whisk to combine well.
3. Using a serrated knife, slice the brioche into strips that fit the length of the baking pan. Tightly fit half of the brioche strips into the bottom of the pan and cover with half of the egg mixture. Sprinkle the top with half the brown sugar.
4. Repeat with the remaining brioche, laying the strips in the opposite direction of the first layer. Pour the remaining egg mixture over the top and dot with remaining brown sugar. Cover tightly with foil and chill in the refrigerator for at least 2 hours or overnight.
5. Remove the pan from the refrigerator and bring to room temperature. Dot the top with the butter and loosely cover with aluminum foil.
6. Put the pan in the oven with the rack in the lower rack position. Set the oven to Bake Steam at 180°C for 25 minutes. Remove the foil and switch the unit to Grill at 260°C for 5 minutes, or until the top is browned and slightly crusty.
7. Remove and serve immediately.