Fig-and-Raspberry Summer Pudding

• 1 cup plus 3 tablespoons sugar
• 1 cup water
• 2 tablespoons dark rum
• 1/2 teaspoon ground cinnamon
• 6 1/4-inch-thick slices brioche
• 2 teaspoons unsalted butter
• 12 large fresh figs, stemmed
• 1 pint raspberries

1. Preheat the oven to 350 degrees.
2. Combine 1 cup of sugar and the water in a medium saucepan and bring to a boil.
3. Lower the heat and simmer for 2 minutes.
4. Let cool.
5. Stir in the rum.
6. Set aside.
7. Meanwhile, combine 3 tablespoons of sugar with the cinnamon and sprinkle the mixture over the brioche.
8. Place on a baking sheet and bake until lightly toasted, about 3 minutes.
9. Arrange the brioche slices in a 7 1/2-by-11 1/2-inch shallow baking dish in a single or slightly overlapping layer.
10. Heat the butter in a large skillet over medium-high heat.
11. Add the figs and saute until browned on all sides, about 3 minutes.
12. Cut the figs in half lengthwise and place them cut side down over the bread.
13. Scatter the raspberries over the figs.
14. Pour the rum syrup over the fruit.
15. Cover with aluminum foil and bake until the fruit is very soft but not mushy, about 1 hour.
16. Serve warm or at room temperature.

sugar, water, dark rum, ground cinnamon, brioche, unsalted butter, fresh figs, raspberries

Taken from cooking.nytimes.com/recipes/8031 (may not work)