Adapted from TLV by Jigal Krant

  • 65g (½ cup) mini dried figs, cut into small pieces
  • 100ml (½ cup) whiskey or bourbon
  • 4 eggs
  • 100ml (1 tablespoon less than ½ cup) full fat (whole) milk
  • 125ml (½ cup) double (heavy) cream
  • 60g (⅓ cup) granulated sugar
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 400g (about half a standard loaf) of Challah (preferably a day or two old)
  • 85g (⅔ cup) walnut halves, roughly chopped

For Advocaat Cream:

  • 100g (½ cup) mascarpone (or cream cheese softened)
  • 60ml (¼ cup) advocaat
  • Juice of one lime
  • 50ml (3 ½ tablespoons) double (heavy) cream

Soak the cut-up figs in the whiskey for an hour, set aside.
In a large bowl, whisk together the eggs, milk, cream, sugar and cinnamon. Tear the challah into small pieces and add the milk mixture in the bowl, give it a good mix and let the challah soak up all the liquid for 30 minutes.

Preheat the oven to 170℃ (340℉).
Line a standard loaf tin with baking paper or grease the pan well set aside.
Drain the figs, reserving the whiskey for later.
Fold the drained figs and the chopped walnuts to the saturated bread in the bowl and mix well. Pour the bread mixture into the prepared tin, smooth out the top and drizzle the reserved whiskey over the bread.
Bake for 60 minutes until set.

Prepare the Advocaat cream:
In a medium bowl, combine the mascarpone, advocaat, lime juice and cream, whisk together until well blended. Refrigerate until ready to serve.