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Sheet Pan French Toast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 14 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Sheet Pan French Toast recipe offers a quick and easy way to prepare classic French toast for a crowd using your oven. By soaking brioche bread slices in a cinnamon-vanilla egg mixture and baking them on a sheet pan, you get perfectly golden, custardy French toast with minimal hands-on time. Ideal for breakfast or brunch, this recipe yields eight servings and can be topped with butter and warm maple syrup for a delicious start to your day.

Ingredients

For the French Toast:

  • Nonstick cooking spray (I use and recommend Pam)
  • 4 large eggs
  • 1 cup whole milk
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch salt (about ⅛ teaspoon)
  • 8 slices brioche bread (½ to ¾ inch thick)

Optional Toppings:

  • Butter
  • Maple syrup (warmed)

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (218°C) to prepare for baking the French toast.
  2. Prepare the Baking Pan: Generously spray a large, non-stick rimmed half sheet pan (18x13 inches) with non-stick cooking spray. A light-colored sheet pan is recommended to avoid excessive browning.
  3. Mix the Egg Mixture: In a medium bowl, whisk together the eggs, whole milk, cinnamon, vanilla extract, and salt until the mixture is smooth and well combined.
  4. Pour Egg Mixture into Pan: Pour the prepared egg mixture evenly into the greased sheet pan.
  5. Soak the Bread Slices: Place the brioche slices in a single layer in the pan, letting them soak for about 1 minute to absorb some of the egg mixture.
  6. Flip and Soak Again: Carefully flip each bread slice over and let them soak until the egg mixture is fully absorbed. This may take a few minutes; tilt the pan to ensure the egg mixture reaches beneath the bread. Flip the slices one or two more times if needed.
  7. Bake the First Side: Place the sheet pan in the lower portion of the oven (second rack from the bottom) and bake for 10 to 12 minutes or until the bottom of the bread is golden brown. Begin checking at 8 minutes to avoid over-browning. If using a dark-colored pan, use the middle rack instead.
  8. Flip and Bake the Other Side: Flip the slices over and continue baking for an additional 5 to 10 minutes until the other side is golden brown.
  9. Serve: Serve immediately with butter and warmed maple syrup or your preferred toppings.

Notes

  • Using brioche bread ensures a rich, tender texture, but you can substitute with challah or Texas toast if desired.
  • Adjust baking time based on your oven and pan color to avoid burning.
  • For extra flavor, consider sprinkling powdered sugar or fresh berries on top before serving.
  • Leftovers can be refrigerated and crisped up in a toaster or oven.

Find it online: https://suerecipe.com/sheet-pan-french-toast-recipe/