Sheet Pan French Toast

Sheet Pan French Toast is a fabulous technique for making french toast in the oven. It's incredibly delicious with the bonus of making enough for everyone to enjoy in one fell swoop. 

Easy Sheet Pan French Toast Recipe Made in the Oven

French toast is breakfast comfort food. Most often, it's fried on the stovetop and frying works beautifully for making small batches. When feeding teenage boys, that pan fried technique sometimes requires more time than our busy schedule allows. When making french toast on a sheet pan, I can prep it the day before and have it ready to go into the oven when we're ready to eat. It fits our schedule better, and I hope you find it helpful to plan yours. too. 

How to Make the Best Sheet Pan French Toast

You may like to plan making this french toast recipe for the holiday or weekend brunches. It's a stellar option for any special occasion when making a small batch of french toast on the stovetop isn't feasible. 

• Ingredients you'll need to make homemade French Toast: Texas toast or thick sliced bread, large eggs, granulated sugar, half and half, vanilla extract, ground cinnamon, ground nutmeg, salt, butter plus fresh berries, whipped cream powdered sugar and maple syrup for serving.
• I recommend using thick pieces of Texas toast to make this recipe so, keep in mind the amount of liquid reflects that. You could use a thick cut Italian bread or one of those inexpensive loafs of bread from the grocery store bakery. Slices should be between ¾-1 inch thick.
• You can assemble this in advance, which lends to the ease of preparation. I typically use a sheet pan but, you could of course, use any large rimmed dish to soak the bread overnight. It's helpful to use the same size pan to make sure the slices will all fit when it's time to bake. 
• When sprinkling the bread slices with sugar prior to baking, use around 1 tablespoon over the whole batch on one side then flip and repeat. You can use more if needed, and it's quite easy to eyeball the amount. 
• This french toast can be drizzled with any flavor of syrup that you enjoy. Some suggestions for you to consider are; orange, blueberry, strawberry, caramel, chocolate as well as classic pure maple syrup. 
• Serve french toast with any variety of fresh fruit that you like most. 
• At the end of baking, you can increase the oven temperature to broil to caramelize further, if you like. Don't walk away. 
• This french toast is best made and served. That said, it will keep in the refrigerator for up to 2 days.
• You could reheat it in single serving portions in the microwave. Please note, once chilled it will soften. 

More Southern Style Bread Recipes to Make

Whether you use bakery bread, frozen bread or make your own homemade bread, the uses for it are endless. More Recipes for bread you may like to try: 

• Cinnamon Roll French Bread utilizes one of those inexpensive loafs from the grocery store
• Taco Stuffed Bread takes tacos to another level 
• Praline Pecan French Toast Casserole is a brunch favorite
• Homemade French Bread recipe from Crazy for Crust

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Rimmed Sheet Pans
• Whisk
• Powdered Sugar Shakers
• Measuring Set

Print Recipe Pin Recipe Rate this Recipe

5 from 2 votes

Sheet Pan French Toast

Prep Time5 minutes mins

Cook Time35 minutes mins

Soaking time8 hours hrs

Total Time8 hours hrs 40 minutes mins

Course: Bread, Breakfast, brunch

Cuisine: American

Keyword: baked-french-toast, french-toast-recipe, sheet-pan-french-toast

Servings: 8 servings

Calories: 291kcal

Ingredients

• 5 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• ¼ cup granulated sugar, plus 2 Tbsp divided
• 2 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• ⅛ teaspoon ground nutmeg
• 8 slices Texas toast or thick sliced Italian bread
• 4 tablespoon salted butter divided
• assorted berries, powdered sugar, maple syrup for serving

Cook ModePrevent your screen from going dark

Instructions

• In a medium size mixing bowl whisk together eggs, milk, cream, ¼ cup sugar, cinnamon, vanilla, salt and nutmeg until fully combined.
• Pour about half onto a rimmed 12 x 18 inch sheet pan. Arrange bread slices on pan, pouring remaining evenly over top. Let sit for 15 minutes then, turn. Cover pan with plastic wrap and chill overnight. Turn one more time, if possible.
• To bake: Preheat oven to 425°F. Once preheated, a clean 12 x 18 inch pan to oven with 2 tablespoon butter. Let heat for around 5 minutes or until butter melts. Lower oven temperature to 400°F.
• Remove pan from oven and swirl butter to coat pan or brush with a pastry brush. (Be careful, the pan is hot) Uncover french toast, and sprinkle top sides of all with 1 tablespoon sugar.
• Place bread sugar side down on hot pan. Repeat sprinkling top sides of all with remaining 1 tablespoon sugar. (You can use more sugar on each side, if needed)
• Bake for 20 minutes, then flip. Add pats or cubes of the remaining 2 tablespoon butter to pan, placing randomly around bread slices. Bake for another 15 minutes or until puffed and golden. (Increase to broil at the end of baking, if desired to caramelize further.)
• Serve immediately dusted with powdered sugar, maple syrup and fresh berries.

Notes

• When sprinkling the bread slices with sugar prior to baking, use around 1 tablespoon over the whole batch on one side then flip and repeat. You can use more if needed, and it's quite easy to eyeball the amount. 
• This french toast can be drizzled with any flavor of syrup that you enjoy most. Some suggestions for you to consider are; orange, blueberry, strawberry, caramel, chocolate as well as classic pure maple syrup. 

Nutrition

Serving: 1piece | Calories: 291kcal | Carbohydrates: 19g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 248mg | Potassium: 142mg | Fiber: 1g | Sugar: 14g | Vitamin A: 570IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

Tried this recipe?Mention @melissassk or tag #melissassk!