Fig and Walnut Bostock

This is a British version of a French dessert. It is slices of homemade brioche dough left to go stale, brushed lightly with sugar syrup and spread with fig jam and walnut frangipane.

The brioche turned out to be wonderfully soft, rich and buttery. It was a shame to let it go stale! But, the addition of a sweet fig jam and earthy walnut frangipane made it worthwhile. The frangipane was a little runnier than intended meaning a lot of it made its way off the top of the bread and required carefully easing back on halfway through baking, but other than that this is great.