Preheat the oven to 350F.
To make the Brioche, in a standing mixer bowl with hook attachment, add yeast. Add flour on top, then add 5 tablespoons sugar and salt. Slightly beat 4 eggs, add to bowl and mix until dough comes together and becomes elastic. Add butter and mix until dough slaps the sides of the bowl. Wrap with plastic wrap and refrigerate overnight.
Roll into a single loaf and place in a loaf pan. Proof until double in size, about 45 minutes. Bake loaf until golden brown and a skewer inserted in the middle comes out clean, about 45 minutes to one hour.
For the French Toast Batter, in a medium saucepan, add milk, half-and-half and 1/2 cup of sugar. Cook on medium-low heat. In a large bowl, whisk together remaining two eggs and 1/2 cup sugar. When milk mixture simmers, whisk a little milk mixture into the eggs to temper it. Whisking constantly, pour the remaining milk mixture into eggs. Transfer the bowl of batter to an ice bath to cool.
To make Port-Poached Figs, combine port, sangria, vanilla beans and seeds in a medium saucepan and bring to a simmer on medium-low heat. In a small bowl, mix 1 tablespoon sugar with pectin and add to boiling liquid. Cook for 5 minutes to activate pectin and thicken juice. Place figs in a large bowl and pour port mixture over figs and let macerate for at least 24 hours, refrigerated.
To complete the dish, in a large skillet, heat some butter and a little honey on medium heat. Slice brioche into serving slices. Dip brioche in batter and fry in butter and honey to a golden brown on both sides.
To serve, spoon 2 figs onto each dish and drizzle the fig sauce. Place slices of cooked brioche on the side and garnish top with truffle shavings.
The French use stale leftover French bread (Pain Perdu) to make French toast.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Mark Poldevin, Bellagio Hotel, Las Vegas, NV