Preheat the oven to 300°F. Combine the figs, honey, thyme, and water in a small ovenproof skillet. Bring to a simmer over medium-high heat. Transfer to the oven; cook until the figs have softened, about 40 minutes, basting occasionally with the cooking liquid. Remove the pan from the heat, and set aside.
Combine the eggs, cream, and cinnamon in a medium bowl; whisk to combine. Dip the brioche in the egg mixture, and set aside. Heat the butter in a large nonstick skillet over medium heat. Cook the brioche until golden, about 1 minute on each side. Transfer to a serving platter. Spoon the roasted figs and cooking liquid over the brioche. Top with crème fraîche, and garnish with fresh thyme sprigs and flowers.
