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Brown Butter & Blistered Fig Brioche Pain Perdu

Brown Butter & Blistered Fig Brioche Pain Perdu

We are not suffering for brunch. Thick slabs of day-old brioche deeply soaked in a citrus-spiked custard, pan-fried in foaming cultured butter, and crowned with jammy, pan-blistered figs. It’s café-level luxury done in a single skillet.

Camille Roux
Camille Roux
Prep: 15 minutes
Cook: 13 minutes
4
easy
breakfast
french-cafesunday-brunchskillet-bakepain-perdu+1

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Timeline

23 minutes
0m10m20m
Whisk Custard
5m
Soak Brioche
10m
Prep Figs
5m
Brown Butter
3m
Fry Brioche
8m
Blister Figs
3m
Plate and Serve
2m

Ingredients

  • 3 large eggs(Room temperature)
  • 1/2 cup whole milk(Do not use skim)
  • 1/4 cup heavy cream
  • 3 tbsp toasted sugar (or light brown sugar)(Divided (2 tbsp for custard, 1 tbsp for figs))
  • 1 tsp orange zest(Freshly grated)
  • 1 tsp vanilla bean paste(Extract works in a pinch)
  • 1/2 tsp flaky sea salt
  • 4 slices thick-cut brioche(1.5 inches thick, day-old or lightly toasted)
  • 8 fresh figs(Mission or Tiger, slightly yielding)
  • 3 tbsp cultured butter(Divided (2 tbsp for pan-frying, 1 tbsp for figs))

Instructions

  1. 1

    In a wide, shallow dish, aggressively whisk 3 large eggs, 1/2 cup whole milk, 1/4 cup heavy cream, 2 tbsp toasted sugar (or light brown sugar), 1 tsp orange zest, 1 tsp vanilla bean paste, and 1/2 tsp flaky sea salt.

    5 min

    Tip: The orange zest cuts the richness and provides an aromatic lift. Don't skip it.

  2. 2

    Drop the 4 slices thick-cut brioche into the custard. Let them drink for 5 minutes, then flip and soak for another 5 minutes.

    10 min

    Tip: If your brioche is too fresh, bake the slices at 300°F for 10 minutes first. We need stale bread to absorb the liquid without dissolving.

  3. 3

    While the bread hydrates, trim the tough stems and halve the 8 fresh figs lengthwise.

    5 min

    Tip: Look for figs that give slightly when squeezed, like a ripe peach.

  4. 4

    Place a large cast-iron skillet over medium heat. Melt 2 tbsp cultured butter until it foams, subsides, and begins to smell like toasted hazelnuts.

    3 min

    Tip: Butter is not a garnish; this brown butter is the foundation of your flavor. Watch the color—it goes from nutty to burnt fast.

  5. 5

    Carefully lay the soaked brioche into the foaming skillet. Cook for 4 minutes undisturbed until a deep, caramelized crust forms. Flip and cook 4 minutes more. Move to a warm plate.

    8 min

    Tip: Cami's shortcut note: Resist the urge to press down on the bread or peek too early. Let time do the work.

  6. 6

    In the same skillet over medium heat, drop in the remaining 1 tbsp cultured butter. Place the halved figs cut-side down into the hot fat. Scatter the remaining 1 tbsp toasted sugar (or light brown sugar) over them. Let them blister for 3 minutes until jammy.

    3 min

    Tip: The residual heat and browned butter will mix with the figs' natural pectin to create a fast, glossy syrup.

  7. 7

    Crown the crispy brioche with the blistered figs. Scrape every drop of that brown butter fig syrup out of the pan and over the top. Serve immediately.

    2 min

    Tip: Serve with a strong black coffee or a dry cappuccino. The contrast of the sweet jammy fruit and the bitter espresso is mandatory.

Chef's Notes

For the best crust-to-crumb ratio, never slice your brioche thinner than an inch and a half. A thinner slice turns into a sad, floppy sponge. High heat and good butter are the only secrets you need here.

Frequently Asked Questions

How long does Brown Butter & Blistered Fig Brioche Pain Perdu take to make?

Brown Butter & Blistered Fig Brioche Pain Perdu takes about 28 minutes total. That includes 15 minutes of prep and 13 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Brown Butter & Blistered Fig Brioche Pain Perdu?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Brown Butter & Blistered Fig Brioche Pain Perdu?

The main ingredients are: large eggs, whole milk, heavy cream, toasted sugar (or light brown sugar), orange zest, vanilla bean paste, flaky sea salt, thick-cut brioche, fresh figs, cultured butter.

What type of meal is Brown Butter & Blistered Fig Brioche Pain Perdu?

Brown Butter & Blistered Fig Brioche Pain Perdu is categorized as: breakfast.