If you're looking for a delicious yet simple breakfast, this Sheet Pan French Toast recipe is just what you're looking for!
With just a few simple ingredients and a sheet pan, you can whip up a batch of delicious French toast that will leave your family wanting more.
The cinnamon and nutmeg add a cozy, warm feeling to the dish, while the brown sugar and vanilla give it a sweet flavor. Plus, using stale or day-old bread doesn't affect the recipe, as it's great for using leftover bread you're using.
How to Make Sheet Pan French Toast
Note: The full instructions are provided in the recipe card below.
Adjust 1 oven rack to the middle position, 5 to 6 inches from the broiler. Heat oven to 425 degrees. Generously sprays a 13'' x 18''x 1'' sheet pan with baking spray; set aside.
Whisk the eggs, half-and-half, vanilla, brown sugar, cinnamon, nutmeg, kosher salt, and melted butter in a medium bowl until combined. Soak each bread for about 30 seconds, then flip it over to coat the other side, turning once.
Arrange the bread slices on the prepared baking sheet (2 rows of 4 slices lengthwise or 3 rows of 4 slices lengthwise). Alternatively, you can pour the egg mixture onto the prepared baking sheet.
Next, place bread slices on a baking sheet. Then, working quickly, flip each slice in the same order you placed them on the baking sheet. Let bread sit until slices absorb the custard, about 1 minute.
Bake the French toast until it is puffed and begins to brown for 14 to 15 minutes. Check the toast every 30 seconds so it doesn't get too dark.
Use oven mitts to transfer the baking sheet to the upper rack and heat the broiler.
Broil until the tops of slices are golden brown, 1 minute; watch carefully to prevent burning! Serve the sheet pan french toast with a sprinkle of confectioners' sugar and a drizzle of syrup and fruit preserve on the side if desired.
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Recipe
Sheet Pan French Toast
Ingredients
- 3 large eggs
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg , freshly grated
- 3 tablespoons brown sugar or granulated sugar
- 1 tablespoon vanilla
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter , melted and cooled
- 1 cup half and half or whole milk
- 8 to 12 slices bread , preferably stale or day-old bread such as brioche or slices white bread
Instructions
- Adjust 1 oven rack to the middle position, 5 to 6 inches from the broiler. Heat oven to 425 degrees. Generously sprays a 13'' x 18''x 1'' sheet pan with baking spray; set aside.Whisk the eggs, half-and-half, vanilla, brown sugar, cinnamon, nutmeg, melted butter and kosher salt together in a medium bowl until combined. Soak each bread for about 30 seconds, then flip it over to coat the other side, turning once.
- Arrange the bread slices on the prepared baking sheet (2 rows of 4 slices lengthwise or 3 rows of 4 slices lengthwise). Alternatively, you can pour the egg mixture into the prepared baking sheet. Next, place bread slices on a baking sheet. Then, working quickly, flip each slice in the same order you placed them on the baking sheet. Let bread sit until slices absorb the custard, about 1 minute.
- Bake the French toast until the French toast is puffed and beginning to brown, 14 to 15 minutes. Check the toast every 30 seconds, so it doesn't get too dark! Use oven mitts to transfer baking sheet to upper rack and heat broiler. Broil until the tops of slices are golden brown, about 1 minute; watch carefully to prevent burning!
- Serve the toast with a sprinkle of confectioners' sugar and a drizzle of syrup and fruit preserve on the side.
Notes
- To store: If you have leftovers, Sheet Pan French Toast can be stored in the refrigerator for 3-4 days. To store it, let it cool completely and then transfer it to an airtight container or wrap it tightly with plastic wrap.
- To reheat: Preheat the oven to 350°F (175°C) and bake the French toast for 10-15 minutes or until heated. You can also reheat individual slices in the microwave for 30-60 seconds, but be aware that this method may result in soggy French toast.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
