Fig (preferably fresh)
1/2 cup almond milk
1 tbsp cinnamon
Cut bread into thick slice with a cut in the center almost to the bottom. Creating a pocket to fill.
Slice brie and fig thinly and fill inside the bread til covered.
Sprinkle in thyme leaves heavily.
In a small bowl mix eggs, almond milk and cinnamon.
Dip both sides of bread in egg mixture and place on skillet.
Drizzle with honey and serve!
Cooked by: Timothy Morris and sorta me, if cutting brie counts.
Photographs: By me.