Recipe: Andrew’s Summer Brunch French Toast

This French toast recipe is delightful. It’s the perfect meal for a sunshine-y summer brunch, paired with a cool mimosa and the best kind of company – your friends and family!

I like to use bread from the farmers’ market and top with seasonal fruit like apricots, blueberries and peaches. The Encino Farmers’ Market is a fantastic local option, open every Sunday from 8 a.m. to 1 p.m., rain or shine with plenty of convenient parking and Certified Organic Farmers. 

Anyway, without further ado, here’s a French toast recipe for your next brunch party at home: 


1 loaf of bread from Farmers’ market (brioche works well but any kind of bread – especially if it’s your favorite – will do)

1/3 cup whole milk (Almond milk, cashew milk, oat milk, goat’s milk all work, too …)
1/2 tablespoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 tablespoon butter

7-8 leaves of sage plus one teaspoon of 100% California Extra Virgin Olive Oil 


In a bowl, mix the eggs, milk, salt and vanilla extract. Soak the bread (sliced) in the egg until it becomes almost too soft to transfer to a pan. Do not underestimate the importance of a thorough soaking; it’s critical to ensure the successful, delectable outcome of your French toast. 

In a sauté pan, melt the butter over medium heat. Once melted, crackling and slightly browned, place the bread slices in the pan and cook until golden brown on one side, then flip and repeat. 

While the French toast is cooking, add 1 tsp. of olive oil to a small sauté pan and cook on medium-high heat (be careful the oil doesn’t splash) for 2-3 minutes then gently place sage leaves in the pan. Cook until crisp and dark green, about 1-2 minutes.

Serve your French toast with warm, maple syrup, slices of whatever fruit you’d like and garnish with the crispy sage leaves. A summer morning never looked—or tasted—so good!