Sheet Pan French Toast

 

Prep: 5 mins

Cook: 28 mins

Total: 33 mins

Servings: 3 to 4

Yield: 6 to 9 Pieces

levate your breakfast routine by making French toast in the oven with this easy sheet pan method. This approach yields buttery, crisp French toast without the need for flipping individual slices on the stovetop. Perfect for a hassle-free brunch!

Ingredients

• 4 large eggs
• 1 cup milk
• 1 tablespoon sugar
• Dash of kosher salt
• 1 teaspoon pure vanilla extract (optional)
• 1/2 teaspoon ground cinnamon (optional)
• 1 tablespoon unsalted butter
• 6 to 9 slices bread, preferably stale or day-old bread

Steps to Make It

1. Preheat the Oven:

   • Place a large rimmed sheet pan in the center of the oven and preheat to 400°F. Once the oven reaches 400°F, leave the sheet pan in the hot oven for an additional 5 minutes.

2. Prepare the Custard:

   • In a wide, shallow bowl or pie plate, break the eggs and beat them lightly with a fork or whisk.
   • Whisk in the milk, sugar, salt, and optional vanilla extract and cinnamon until well combined.

3. Soak the Bread:

   • Place the bread slices, one at a time, into the custard mixture, allowing each slice to soak for a few seconds before turning to coat the other side.
   • Place the soaked bread slices on a separate plate.

4. Prepare the Sheet Pan:

   • Carefully remove the hot sheet pan from the oven and add the butter, spreading it around until melted.

5. Bake the French Toast:

   • Arrange the soaked bread slices evenly on the buttered sheet pan.
   • Return the pan to the oven and reduce the temperature to 375°F.
   • Bake for about 15 to 20 minutes, or until the bottoms are golden brown.
   • Flip each piece of bread and bake for an additional 6 to 8 minutes, or until the other side is browned.

6. Serve:

   • Serve immediately with your choice of toppings such as maple syrup, fresh fruit, powdered sugar, or whipped cream.

Tips

• Bread Choice: For a quick and easy French toast, use pre-sliced, grocery store bread. If using thicker or denser bread like brioche or challah, increase the bake time by 3 to 4 minutes per side.
• Fit the Bread: Before heating the sheet pan, ensure all bread slices fit on one pan. If needed, use a second sheet pan and an additional tablespoon of butter.
• Caramelized Sugar Finish: For a brûlée-like finish, sprinkle 1 tablespoon of granulated sugar or cinnamon sugar evenly over the buttered pan before laying down the soaked bread slices.

How to Store and Reheat

• Storage: Refrigerate leftover French toast slices in a covered container or wrapped in foil for up to 4 days.
• Reheat: Reheat slices in a skillet over medium to medium-low heat, flipping to heat both sides, or use a toaster oven on a low setting for about 1 minute.

Nutrition Facts (per serving)

• Calories: 321
• Fat: 11g
• Carbs: 41g
• Protein: 15g

Enjoy this easy and delicious sheet pan French toast, perfect for a relaxing breakfast or brunch!