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Soak bread in the milk for at least half an hour until totally soft. Heat the oven to 140C fan/gas mark 3.
Blitz the bread and milk in a food processor. Add the sugar and honey and mix more.
In a small pan, melt the butter and then turn down the heat and cook until light brown and nutty. Pour into the mixer, too, followed by the eggs. Mix.
Tear off a large sheet of baking paper that will comfortably fit inside a suitable baking dish. Pour the batter in, stir in the walnuts and evenly scatter over the figs. Bake for 45 minutes.
Serve hot with cold pouring cream and whisky if desired.