Fig, Earl Grey Bread & Butter Pudding

• 2 cups milk
• 3 cups light cream
• 2 tbsp Earl Grey tea leaves
• 3 tbsp butter
• 6 None figs, halved, plus additional 2 figs, halved, for garnishing
• 2 tbsp brown sugar
• 1/3 cup granulated sugar, plus additional 1 tbsp, for sprinking
• 1/2 tsp vanilla extract
• 6 None eggs
• 1 lb brioche loaf, sliced into 1/2-inch slices
• 1 tbsp honey

1. Preheat the oven to 350u0b0F.
2. Combine milk, cream and tea leaves in a medium saucepan. Bring to a boil. Remove from heat; let stand 10 mins.
3. Meanwhile, melt 2 tbsp of the butter in a medium skillet on high heat. Cook figs with brown sugar, turning, for 2 mins or until caramelized. Remove from heat.
4. Stir granulated sugar and vanilla extract into milk mixture; return to a boil. Whisk eggs in a large bowl. Whisking continuously, gradually add hot milk mixture.
5. Layer brioche and figs in a 2-quart baking dish. Strain milk mixture over brioche; press brioche gently into mixture. Let stand 5 mins. Dot with remaining 1 tbsp butter and sprinkle with 1 tbsp granulated sugar.
6. Place dish in a roasting pan. Add enough boiling water to come halfway up side of baking dish.
7. Bake 30 mins or until just set. Remove from pan. Let stand 10 mins. Serve topped with additional figs and drizzled with honey.

milk, light cream, tea leaves, butter, brown sugar, sugar, vanilla, eggs, brioche loaf, honey

Taken from recipes-plus.com/api/v2.0/recipes/36942 (may not work)