There’s something magical about Saturday mornings at my house. The smell of cinnamon wafting through the air, kids racing to the kitchen, everyone hungry and ready to eat at once. For years, I dreaded making French toast for the whole family because I’d end up flipping bread slices one by one while everyone else sat waiting. Then I discovered this Sheet Pan French Toast method, and honestly, it changed everything. Now I can make a dozen pieces all at once, pop them in the oven, and actually sit down with my family to enjoy breakfast together.
This recipe is the best easy French toast recipe you’ll find, especially if you’re looking for breakfast food ideas for a crowd. Golden, crispy edges meet soft, custard-soaked centers that taste like pure comfort. No more standing over a hot stove. Just mix, soak, bake, and serve.
Why This Pan French Toast Works
Traditional French toast has you cooking pieces in batches, which means someone always gets cold toast or you’re constantly shuttling plates to the table. This baked French toast recipe overnight preparation option lets you soak the bread ahead, making it perfect for busy mornings or brunch ideas for two or a crowd. The oven does all the work while you brew coffee or set the table.
The secret lies in using a rimmed sheet pan and letting the egg custard soak into thick slices of brioche. You get perfectly cooked French toast where every piece is done at exactly the same time. The edges get delightfully crisp while the centers stay tender and creamy with hints of vanilla and cinnamon in every bite.
Ingredients for One Pan French Toast
- Nonstick cooking spray
- 6 large eggs
- 1 and 1/2 cups whole milk
- 1 teaspoon ground cinnamon
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 12 slices brioche bread, cut 1/2 to 3/4 inch thick
- Butter for serving
- Maple syrup for serving
How to Make the Best Baked French Toast Recipe
Preheat your oven to 375 degrees F. Take a large rimmed sheet pan (18×13 inches works best) and coat it generously with nonstick cooking spray. Make sure you get the corners and sides well covered.
In a large mixing bowl, whisk together the eggs, milk, cinnamon, vanilla extract, and salt until everything is completely blended and smooth. Pour this custard mixture directly into your prepared sheet pan, spreading it out evenly across the bottom.
Now comes the fun part. Lay your brioche slices in a single layer on top of the custard. Gently press each slice down so it soaks up that delicious egg mixture. Let them sit for about 3 to 5 minutes, then carefully flip each slice over. Let the other side soak for another 3 to 5 minutes.
Slide the pan into your preheated oven and bake for 25 to 30 minutes. You’re looking for that gorgeous golden brown color on top with slightly crispy edges. The French toast should feel set when you gently touch the center.
Remove from the oven and serve immediately with butter and warm maple syrup. Everyone can grab their pieces at once, no waiting required. This easy oven breakfast feeds a crowd without the usual breakfast chaos.
Pro Tips for Perfect Baking Sheet Recipes
Use a light-colored nonstick sheet pan. Dark pans absorb more heat and can cause the bottom to cook too quickly or burn before the top is done.
Check that your nonstick coating is in good condition. Scratched or worn pans can cause sticking. If you’re worried about sticking, line your pan with nonstick aluminum foil and spray that too.
Don’t skip the soaking time. Letting the bread absorb the custard on both sides ensures every bite is flavorful and moist throughout. Brioche works best because its buttery texture holds up beautifully when soaked.
Variations for Your Easy Oven Breakfast
For a berry twist, scatter fresh blueberries or sliced strawberries over the soaked bread before baking. The fruit will soften and create natural pockets of sweetness. You could also sprinkle chocolate chips on top for a special treat that kids absolutely love.
Try swapping the cinnamon for pumpkin pie spice during fall months. Add a tablespoon of orange zest to the custard mixture for a bright citrus flavor. If you want extra richness, use half and half instead of whole milk.
Turn this into stuffed French toast by spreading cream cheese and jam between two slices before soaking. Stack them in the pan as one thick unit. The filling melts while baking for an indulgent breakfast.
Ingredient Substitutions
No brioche? Use challah, Texas toast, or even day-old French bread. Stale bread actually works better because it soaks up more custard without falling apart. Avoid thin sandwich bread as it gets too soggy.
For dairy-free options, substitute the whole milk with almond milk, oat milk, or coconut milk. The texture stays similar though the flavor will be slightly different. Use a dairy-free butter substitute for serving.
If you’re out of vanilla extract, maple extract or almond extract work as nice alternatives. Start with half the amount since they’re stronger. You can also leave it out entirely and add an extra pinch of cinnamon.
Storage and Serving Suggestions
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 30 to 45 seconds, or warm multiple pieces in a 350 degree F oven for about 10 minutes until heated through.
This dish freezes beautifully too. Let the French toast cool completely, then wrap individual pieces in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat as directed above.
Serve with classic toppings like butter and maple syrup, or get creative with whipped cream, powdered sugar, fresh fruit, or even a drizzle of chocolate sauce. For savory brunch ideas for two, skip the cinnamon and vanilla, and serve with bacon and eggs on the side.
Troubleshooting Your Baked French Toast Recipe Overnight
If your French toast sticks to the pan, your nonstick coating may be compromised. Next time, line the pan with nonstick foil and spray it generously. This creates an extra barrier between the custard and the pan surface.
Toast coming out too soggy? Your bread might be too fresh. Use day-old bread or lightly toast fresh slices before soaking. Also make sure you’re baking long enough for the custard to fully set.
If the edges brown too quickly while the center stays pale, your oven temperature might be running hot. Lower the temp by 25 degrees and bake a bit longer. Cover loosely with foil if the top browns before the inside cooks through.
Frequently Asked Questions
Can I make this Sheet Pan French Toast ahead of time?
Yes. Prepare the custard and pour it into the sprayed pan, add the bread slices, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let it sit at room temperature for 10 minutes while your oven preheats, then bake as directed.
What’s the best bread for this recipe?
Brioche is ideal because of its rich, buttery texture and sturdy structure. Challah and thick-cut Texas toast are excellent alternatives. Day-old bread works better than fresh because it absorbs the custard without becoming mushy.
How do I prevent the French toast from sticking?
Use a high-quality nonstick pan in good condition and spray it generously with cooking spray. Lining the pan with nonstick aluminum foil (also sprayed) virtually guarantees no sticking issues.
Can I double this recipe for a larger crowd?
Absolutely. Use two sheet pans and divide the custard mixture between them. Bake both pans at the same time on separate oven racks, rotating them halfway through for even browning.
Is this recipe suitable for meal prep?
Yes. Bake the full recipe, let it cool completely, then portion into individual servings. Store in the fridge for quick weekday breakfasts or freeze for longer storage. Reheat as needed throughout the week.
What if I don’t have a sheet pan?
You can use a large baking dish (like a 9×13 inch casserole dish), though you may need to adjust the soaking time and baking time slightly. The pieces will be more tightly packed, so allow a few extra minutes in the oven.
Can I make this recipe dairy-free?
Yes. Replace the whole milk with your favorite non-dairy milk like almond, oat, or coconut milk. The texture and flavor will be slightly different but still delicious. Serve with dairy-free butter if needed.
Sheet Pan French Toast
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F. Coat a large rimmed sheet pan (18×13 inches) generously with nonstick cooking spray, making sure to cover corners and sides.
- In a large bowl, whisk together the eggs, whole milk, ground cinnamon, vanilla extract, and salt until completely smooth and well combined.
- Pour the egg custard mixture directly into the prepared sheet pan, spreading it evenly across the bottom.
- Lay the brioche slices in a single layer on top of the custard. Press each slice down gently so it absorbs the liquid. Let soak for 3 to 5 minutes.
- Carefully flip each slice over and let the other side soak for another 3 to 5 minutes to ensure even absorption.
- Bake in the preheated oven for 25 to 30 minutes, or until the French toast is golden brown on top with slightly crispy edges and the center feels set when gently touched.
- Remove from oven and serve immediately with butter and warm maple syrup.
Notes
- Use a light-colored nonstick pan for best results. Dark pans can cause the bottom to brown too quickly.
- If your pan’s nonstick coating is worn, line it with nonstick aluminum foil and spray the foil to prevent sticking.
- Day-old bread works better than fresh bread as it absorbs more custard without becoming too soggy.
- For make-ahead preparation, assemble the night before, cover tightly with plastic wrap, and refrigerate. Bake in the morning after letting it sit at room temperature for 10 minutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
