In Georgia, summer is the season for fresh fruit and vegetables, and this brunch dish showcases locally flourishing produce in the most delicious ways.
Fig French Toast
ABOUT THE DISH – Figs thrive in Georgia from mid-June through mid-October, so summer is right in the heart of fig season. Visit your local farmers market and you’ll be sure to find these nutritious gems, which make the perfect topping for our summertime sweet French toast.
- ½ loaf day-old bread (any kind of bread works but we recommend a brioche loaf)
- 2 eggs
- 1 tbsp vanilla extract
- 2 tbsp butter
- ¼ c. whole milk (can also substitute with oat milk, almond milk or skim milk)
- ½ tsp salt
- 8 fresh figs, cleaned, rinsed and quartered
- 2 tbsp honey (if you have local tupelo honey on hand, we highly recommend using it)
- 2 tbsp extra virgin olive oil
- 6-7 fresh sage leaves
- Cut the bread into four thick slices and set aside.
- In a bowl, add the 2 eggs, vanilla extract, salt and milk. Mix lightly until combined.
- In a pan, melt 1 tbsp of butter over medium heat.
- Place the bread – one slice at a time – in the egg mixture. Pat the bread with a fork to allow the mixture to permeate. Flip over and do the same on the other side until it is completely soaked through.
- Transfer each piece of soaked bread to the pan. Cook for 3-4 minutes on each side or until golden brown.
- In a separate pan, melt the remaining butter plus the honey over low heat. Once melted, place the fig slices in the pan and cook for 5 minutes, until brown. (Make sure you move the figs around in the pan, so they don’t stick!)
- While the figs are cooking, place the sage leaves in a small frying pan over medium heat. Drizzle the olive oil over the sage leaves and allow to crisp, about 2-3 minutes.
- Plate your French toast and pour the figs on top. Garnish with the crispy sage leaves and enjoy this thoroughly local summer brunch delight!