Fig and Walnut Bostock

Ingredients

SERVINGS: 8

Walnut Crème

• 1 cup walnuts
• 4 tablespoons (½ stick) unsalted butter, room temperature
• ¼ cup honey
• 1 large egg
• ¼ cup all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon kosher salt

Assembly

• 2 large eggs, beaten to blend
• 8 slices 1”-thick brioche, preferably day-old (from about 1 medium loaf)
• 8 large fresh figs, quartered
• 4 tablespoons (½ stick) unsalted butter, melted
• 2 tablespoons honey

Preparation

Walnut Crème

• Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant, 8–10 minutes; let cool. Pulse in a food processor until finely ground.
• Using an electric mixer on high speed, beat butter and honey until light and fluffy, about 4 minutes. Mix in egg, then flour, baking powder, salt, and walnuts just to blend.
• Do Ahead: Walnut crème can be made 1 week ahead. Cover and chill.

Assembly

• Preheat oven to 350°. Whisk eggs and 1 tsp. water in a small bowl and brush 1 side of brioche slices with egg wash. Place on a rimmed baking sheet and spread each slice with about 2 Tbsp. walnut crème. Top with figs, cut sides up. Brush figs with butter and drizzle with honey.
• Bake bostock until edges are golden brown and figs look softened and juicy, 20–25 minutes. Transfer baking sheet to a wire rack and let bostock cool.