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Sheet Pan French Toast
Zahra

Sheet Pan French Toast

A simple, crowd-pleasing method for making golden, fluffy French toast in the oven without the hassle of stovetop cooking.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices thick-cut Brioche or Texas Toast slightly stale works best
  • 4 large eggs
  • 1 cup whole milk or half-and-half
  • 1 tbsp sugar granulated or brown
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp unsalted butter melted, for the pan

Equipment

  • Rimmed Baking Sheet
  • Whisk
  • Shallow Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Place your rimmed baking sheet in the oven while it heats up.
  2. Whisk the eggs, milk, sugar, vanilla, cinnamon, and salt together in a shallow bowl or pie dish until completely combined and smooth.
  3. Remove the hot baking sheet from the oven carefully. Brush the melted butter generously over the surface of the pan.
  4. Dip each slice of bread into the egg mixture. Let it soak for about 10 seconds per side, allowing the excess to drip off before moving it.
  5. Arrange the soaked bread slices in a single layer on the hot baking sheet. Ensure they do not overlap.
  6. Bake for 10 to 12 minutes. Remove the pan, flip each slice over, and return to the oven.
  7. Bake for another 4 to 6 minutes until the toast is puffed up and golden brown on both sides.
  8. Serve immediately with maple syrup, fresh fruit, or a dusting of powdered sugar.

Notes

  • Use day-old bread for better absorption without sogginess.
  • Preheating the pan with butter helps create a crispy bottom crust.