Sheet Pan French Toast

Sheet Pan French Toast is an easy, make-ahead breakfast that lets you bake a whole batch in the oven at once. Perfect for holiday breakfasts, weekend brunches, and feeding a crowd without standing over the stovetop.

Course Bread, Breakfast, Main Course

Cuisine American, Southern

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

Prep Time 5

Cook Time 35

Soaking time 8

Total Time 8 40

Servings servings

Calories 291kcal

Ingredients

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

Instructions

In a medium size mixing bowl whisk together eggs, milk, cream, 1/4 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 in a single layer on pan, pouring remaining egg mixture evenly over top.
Let sit for 15 minutes then, turn. Cover pan with plastic wrap and chill overnight. Turn one more time, if possible.
Bake: Preheat oven to 425°F. Once preheated, place a clean 18x12-inch pan into the oven with 2 Tbsp butter. Let pan 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 of each slice of bread with 1 Tbsp sugar.
Place bread sugar side down on hot pan. Repeat sprinkling sides and tops of the bread slices with remaining 1 Tbsp 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 Tbsp 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 garnish slices of french toast with fresh berries .

Notes

Bread - 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 3/4-1 inch thick.
Pan Options - 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.
Adjust Sugar - When sprinkling the bread slices with sugar prior to baking, use around 1 Tbsp over the whole batch on one side then flip and repeat with additional sugar. You can use more if needed, and it's quite easy to eyeball the amount to your taste.
Syrup - 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.
Fresh Fruit - Serve french toast with any variety of fresh fruit iir fresh berries that you like most.
Broil for Extra Caramelization - At the end of baking, you can increase the oven temperature to broil to caramelize further, if you like. Don't walk away.

Nutrition