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Sheet Pan French Toast
John

Sheet Pan French Toast

This easy Sheet Pan French Toast is baked in the oven so every piece is done at the same time. Golden brown and lightly crisp on the outside with soft, creamy centers infused with cinnamon and vanilla, it's the ultimate breakfast solution when feeding a crowd.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Breakfast
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • Nonstick cooking spray
  • 6 large eggs
  • 1.5 cups whole milk
  • 1 teaspoon ground cinnamon
  • 1 tablespoon pure vanilla extract
  • 0.25 teaspoon salt
  • 12 slices brioche bread cut 1/2 to 3/4 inch thick
  • butter for serving
  • maple syrup for serving

Equipment

  • 18x13 inch rimmed sheet pan
  • Large mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 375 degrees F. Coat a large rimmed sheet pan (18x13 inches) generously with nonstick cooking spray, making sure to cover corners and sides.
  2. In a large bowl, whisk together the eggs, whole milk, ground cinnamon, vanilla extract, and salt until completely smooth and well combined.
  3. Pour the egg custard mixture directly into the prepared sheet pan, spreading it evenly across the bottom.
  4. 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.
  5. Carefully flip each slice over and let the other side soak for another 3 to 5 minutes to ensure even absorption.
  6. 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.
  7. 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.