This easy Sheet Pan French Toast is baked in the oven, so every piece is done and ready to eat at the same time. It's a breakfast and brunch game-changer!
Michelle's Recipe Rundown
Golden brown and lightly crisp on the outside, soft and creamy on the inside with hints of cinnamon and vanilla, and ready in just 30 minutes, this oven French toast is the best way to go when you want to make a bigger batch (you get 8 pieces)!
I love French toast, but I'll admit that I wasn't always such a big fan of making it for more than one or two people. It's not hard, but when cooking it the traditional way, you usually end up standing at the stove dipping and frying the bread in a pan a few pieces at a time.
And if you want everyone, including yourself, to sit down and eat together, then you also have to keep the cooked pieces warm while you finish the rest.
Well, it's time to forget all that and let the oven do the work for you instead. With this recipe, you simply mix together your egg custard, soak the bread, put it on a sheet pan, and let it bake in the oven.
You can use the extra time to make some bacon or sausage, cut up some fruit, set the table, or just relax for a few minutes with a cup of coffee or tea. When it's ready, call everyone to the table and enjoy your yummy breakfast or brunch.
The first time I made French toast in the oven, I couldn't believe how easy and delicious it was. It's been my go-to ever since. And I'd be willing to bet that, once you try it, it'll becomes yours too!
Featured Review:
This worked great for me and was so easy! I loved that it was all done at once! I will definitely make it again!
~ Laura ⭐⭐⭐⭐⭐
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Ingredients & Notes
This photo shows the ingredients you'll need to make this easy baked French toast; amounts are in the recipe card below. I've also included a few notes on making the best selections, preparation and some easy substitutions.
- Non-Stick Cooking Spray (not pictured) - I use classic Pam with excellent results. You can use a neutral-flavored oil that has a high smoke point instead, if you prefer.
- Eggs - I use large eggs.
- Whole Milk - This gives you a creamier result than low-fat or skim milk, but you can use those if you'd like. For a richer flavor, you can substitute an equal amount of half-and-half.
- Cinnamon - Ground.
- Vanilla Extract - I use and recommend pure vanilla extract for the best flavor.
- Salt
- Brioche bread - This is a slightly sweet bread made with a dough that has been enriched with eggs, butter and sugar. You want slices that are ½ to ¾ inches thick. Challah bread is a good substitute, as is a hearty white bread.
- TIP: I don't recommend using a super light, thinner, flimsier bread because it could get too mushy and fall apart (and you might end up with extra custard).
How to Make Sheet Pan French Toast
This is a brief overview of the steps with photos. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.
Generously spray a rimmed non-stick half sheet pan with cooking spray.
Whisk together the eggs, milk, vanilla extract, and salt in a medium bowl.
Dip each slice of bread into the egg mixture, letting it soak for about 5 seconds per side.
As each slice of bread is dipped, place it on the prepared sheet pan.
Evenly sprinkle the tops of the bread with cinnamon.
Bake in a preheated 425°F oven until the bottom is golden brown and releases easily from the pan, about 10 to 12 minutes.
Flip the slices of bread over.
Continue baking until the other side is golden brown and releases easily from the pan, about 5 to 10 minutes more. Serve immediately with your favorite toppings.
Recipe Tips
- How to prevent sticking. The protein in eggs puts them at risk of sticking to the pan when cooked. After making this recipe on repeat for years, here are my top recommendations to avoid that:
- Use a non-stick sheet pan that is in very good condition. If the coating is scratched, chipped, worn, or has a build-up of residue, or if you use a pan that is not non-stick, this increases the likelihood of sticking.
- Generously spray the bottom of the sheet pan with non-stick cooking spray. Yes, even non-stick pans should be well-greased to prevent eggs from sticking.
- Before flipping, wait for the bread to form a golden brown crust on the bottom and for it to release itself from the pan. In my experience, you may have a bit of sticking if you try to flip the bread too soon. If so, let it continue to cook, checking it every minute or two until it releases easily. The cooking time is just a guideline; going by visual cues and feel is more important.
- If there is doubt about your pan, for extra insurance, lining the pan with non-stick foil and then spraying the foil works very well. I've tried it, and it worked every time. This also works well if you don't have a non-stick sheet pan. Note that the bread may take just a little longer to become golden brown on the bottom.
- A light-colored sheet pan is best. This helps ensure that the outside of the bread doesn't get too dark before the inside is cooked.
Storing Leftovers, Freezing & Reheating
Storing Leftovers
Store leftovers, once cooled, in an airtight container in the refrigerator for up to 3 to 4 days. Freeze for longer storage.
Freezing
To freeze, place the cooled slices in a freezer bag. If you will have more than one layer, separate them with wax paper or parchment paper so they don't stick together. Remove as much air as possible and freeze for up to 1 to 2 months. Thaw in the refrigerator before reheating.
Reheating
For just a piece or two, reheating French toast in a skillet on the stove is the easiest way. Melt some butter in a skillet over medium-low heat. Add the French toast and cook, flipping once, until heated through.
You could also use the air fryer (which is a great way to help get back some of that crisp). Preheat the air fryer to 325°. Add the slices of French toast and cook, flipping once, until heated through.
For larger portions, I recommend using the oven. Place the slices on a sprayed baking sheet and bake in a preheated 350°F oven, flipping once, until heated through.
Serving Suggestions
As far as toppings go, I like to stick with the classics: butter and warmed pure maple syrup. But there are lots of other options. Here are just a few ideas (use one or a combination):
- Powdered sugar
- Fresh fruit
- Fruit compote (try my Homemade Fresh Strawberry Sauce)
- Jam, jelly or preserves
- Peanut butter or almond butter
- Chocolate-hazelnut spread
- Nuts
- Honey
- Sweetened ricotta cheese
- Whipped cream (try my Homemade Sweetened Whipped Cream)
And although French toast is fabulous on its own, it's also delicious with a side of eggs, bacon, sausage, ham, fresh fruit, yogurt, and more!
Easy Variation
Make French toast sticks by cutting the bread into sticks, about 3 per slice, and proceed with the recipe, adjusting the cooking time as needed.
Love French toast?
Also try my French Toast Muffins, Croissant French Toast Bake and Egg Nog French Toast.
I hope you try this Sheet Pan French Toast recipe and love it as much as I do. Thanks for visiting today!
More Easy Breakfast & Brunch Recipes To Try
Want even more easy breakfast and brunch recipes?
Check out my Breakfast & Brunch Recipes page!
If you make this recipe, I'd love to know how it went! Please leave a star rating and comment below. Thanks!
📋Recipe
Sheet Pan French Toast
Ingredients
- nonstick cooking spray, I use and recommend Pam
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 8 slices brioche bread, ½ to ¾ inch thick
- ½ teaspoon ground cinnamon
Special Equipment
- non-stick rimmed half sheet pan (18x13 inches) *See Notes below.
Instructions
- Preheat the oven to 425°F.
- Generously spray the bottom of a non-stick rimmed half sheet pan, preferably a light-colored pan, with non-stick cooking spray.
- In a medium bowl, whisk together the eggs, milk, vanilla extract, and salt until well-combined.
- One slice at a time, dip the bread into the egg mixture, letting it soak for about 5 seconds on each side. Let any excess egg drip off and put the bread onto the prepared sheet pan.
- Evenly sprinkle the cinnamon over the tops of the bread slices.
- Bake in the lower portion of the oven until the bottoms of the bread slices are golden brown and they release easily from the pan, about 10 to 12 minutes.I use the second rack position up from the bottom; if using a dark pan, use the middle rack position instead.
- Flip the bread slices over; bake until the other side of the bread is golden brown and it releases from the pan, about 5 to 10 more minutes.
- Serve immediately with your favorite French toast toppings (mine are the classic: butter and warmed maple syrup).
Notes
- Use a non-stick sheet pan that is in very good condition, as the protein in eggs makes them prone to sticking. If the coating is scratched, chipped, worn, or has a build-up of residue, or if you use a pan that is not non-stick, this increases the likelihood of sticking. And even though the pan is non-stick, you still want to spray the bottom generously with non-stick spray.
- When in doubt, for extra insurance, you can line the sheet pan with non-stick foil and spray the foil. I've tried it, and it works very well. This is also a good option if you don't have a non-stick sheet pan. Note that the bread may take just a little longer to become golden brown on the bottom.
- I use a recommend a light-colored sheet pan so that the bread doesn't brown too fast before the inside is cooked.
- Estimated calories shown are for 1 piece of French toast and do not include butter, maple syrup or any other toppings.
**This post was updated on 7/22/26 to change the method of soaking the bread in the custard mixture due to some readers having issues with sticking (originally, the bread was soaked directly in the sheet pan).
Aaron says
I have a convection oven. How does this recipe change due to that fact?
Michelle says
Hi, Aaron. Generally, when converting a recipe from a regular oven to a convection oven, you reduce the temperature by 25°F and reduce the cooking time by around 20%. So, for this recipe, you would reduce the temperature to 400°F and the cooking time to 8 to 10 minutes for the first side and 4 to 8 minutes for the second side. However, these times are just estimates since everyone's oven is different and since convection tends to cook foods faster. So you need to keep an eye on it too.
Michelle says
UPDATE TO RECIPE: Hi, friends! Just a quick note to let you know that I have changed the method of soaking the bread due to some readers having issues with sticking (originally, the bread was soaked in the custard right in the sheet pan; now it is soaked separately in a bowl). I really want everyone to have success with this recipe, and I hope this helps anyone who might have experienced some sticking!