Make brioche dough: Stir together water, yeast, and 1 tablespoon sugar in a small bowl until sugar is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Stir together flour, salt, and 1 tablespoon sugar in bowl of mixer. Add yeast mixture and eggs and beat at medium speed until combined. Add butter and beat until dough is smooth and silky, 5 to 8 minutes. (Dough will be very soft and sticky.) Add figs and nuts and mix until combined. Sprinkle remaining tablespoon sugar over dough, then cover bowl with plastic wrap and a clean kitchen towel and let dough rise in a draft-free place at warm room temperature until almost doubled in bulk, about 2 hours.
Butter and flour loaf pan, knocking out excess flour. Stir dough with a wooden spoon to release air, then spread evenly in loaf pan. Cover pan loosely with plastic wrap and kitchen towel and let dough rise in a draft-free place at warm room temperature until it almost fills pan (dough will not rise above top of pan), 1 to 1 1/2 hours more.
Make grape syrup while dough rises: Boil juice and wine in a 2- to 3-quart saucepan over moderately high heat until syrupy and reduced to about 1/2 cup, about 30 minutes. Cool to room temperature.
Bake brioche: Put oven rack in middle position and preheat oven to 375°F.
Bake until golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 45 minutes. Turn brioche out onto a rack, then turn right side up and cool completely, about 1 1/2 hours.
Make soufflés and assemble dish: Keep oven rack in middle position and preheat oven to 400°F.
Brush molds with melted butter (1 tablespoon) and coat with nuts, knocking out excess.
Bring milk and remaining 2 tablespoons butter to a boil in a 1-quart heavy saucepan. Whisk in flour until smooth and return to a boil over moderate heat. Remove from heat and vigorously whisk 1 minute, then whisk into yolks in a large bowl.
Beat whites in another bowl with an electric mixer until they just hold stiff peaks.
Stir half of cheese into yolk mixture and fold in one third of whites to lighten, then fold in remaining whites gently but thoroughly. Divide among molds and bake in a water bath until puffed and browned, about 30 minutes. Remove molds from water bath and cool on a rack 5 minutes.
While soufflés are cooling, cut 3 (1/2-inch-thick) slices from brioche loaf, then halve each slice for a total of 6 (2-inch) squares. Reserve remainder of loaf for another use.
Run a thin knife around edge of molds to loosen soufflés. Divide brioche squares among 6 plates and drizzle with some grape syrup, then top each with a soufflé. Sprinkle with remaining cheese and serve immediately.
Cooks' notes: · Brioche can be made 1 day ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. · Grape syrup can be made 2 days ahead and kept in an airtight container at room temperature. · Cheese for soufflés can be crumbled 1 day ahead and chilled, covered.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1119.41 Kcal (4687 kJ)
Calories from fat	746.95 Kcal
		% Daily Value*
Total Fat	82.99g	128%
Cholesterol	341.53mg	114%
Sodium	919.24mg	38%
Potassium	263.09mg	6%
Total Carbs	79.69g	27%
Sugars	39.04g	156%
Dietary Fiber	5.93g	24%
Protein	19.98g	40%
Vitamin C	25.1mg	42%
Vitamin A	0.8mg	27%
Iron	2.5mg	14%
Calcium	255.3mg	26%

Amount Per 100 g
Calories	318.41 Kcal (1333 kJ)
Calories from fat	212.47 Kcal
		% Daily Value*
Total Fat	23.61g	128%
Cholesterol	97.15mg	114%
Sodium	261.47mg	38%
Potassium	74.83mg	6%
Total Carbs	22.67g	27%
Sugars	11.1g	156%
Dietary Fiber	1.69g	24%
Protein	5.68g	40%
Vitamin C	7.1mg	42%
Vitamin A	0.2mg	27%
Iron	0.7mg	14%
Calcium	72.6mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Homemade English Muffins

Warm water (105 - 115 degrees ) and 8 more..
Beef Buns

Warm water (105 to 115 degrees f), Active dry yeast, Sugar and 17 more..
Morning Buns

Warm water, Dry active yeast, Sugar, Dry milk solids, Salt and 9 more..
Poertzelki

Warm water (110 degrees f/45 degrees cup) and 9 more..
Popcorn Bread

Boiling water, Cold milk, Dry yeast, Sugar and 5 more..
Herbed Biscuits

Warm water (105*f to 115*f), Dry yeast, Sugar and 10 more..
Kolaches I

Warm milk, Active dry yeast, White sugar, Shortening, Salt and 4 more..
Copycat Cinnabon Rolls With Icing

Warm water, Dry yeast, Sugar and 13 more..