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!
Golden brown and lightly crisp on the outside, soft and creamy with hints of cinnamon and vanilla on the inside and ready in just 30 minutes, this is the best way to go when you want to make a bigger batch!
I love French toast, but I’ll admit that I wasn’t always such a big fan of making it.
Not that it’s hard. It’s just that if you’re making more than one or two pieces for yourself, you usually end up standing at the stove dipping and frying bread in a pan a few pieces at a time until they’re all done (unless you have a big griddle).
And if you want everyone, including yourself, to sit down and eat all at once, then you also have to keep the cooked pieces warm while you finish the rest. Ugh.
Well, it’s time to forget all that and let the oven do the work for you instead!
With this baked French toast, you simply mix together your egg custard, pour it into a large sheet pan, put your bread slices on top, let the custard soak into the bread, put it in the oven, and let it bake to perfection!
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, sit down, 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!
Ingredients You Need
- Cooking spray
- Milk (I use whole milk)
- Vanilla Extract
- Brioche bread (sliced ½ to ¾ inch thick)
- Butter (optional)
- Maple syrup (optional)
Note: Ingredient amounts are in the recipe card below.
Special Equipment Needed
- Non-stick rimmed half sheet pan (18×13 inches; preferably one that is lighter-colored)
Important Note: The non-stick coating on your pan must be in very good condition in order to prevent sticking with the primary method used in this recipe. If the coating is scratched, chipped, worn, or there is a buildup of cooking residue on the pan, or if you use a pan that is not non-stick, you may experience sticking. In those cases, I recommend trying the alternative method of soaking the bread that is shown in the recipe card.
Note: The above video is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, please go to the recipe card at the bottom of the post.
Recipe Tips & Tidbits
- Although French toast can be made with any type of bread, a thicker sliced hearty bread (½ to ¾ inch thick) is best for soaking up all of the custard and staying intact. My favorites are brioche or challah.
- Thinner, flimsier bread can sometimes work, but I don’t recommend it because it may not soak up all of the custard, and it could get too mushy and fall apart.
- I highly recommend using a light-colored sheet pan so that the outside of the bread doesn’t get too dark before the inside is cooked.
- Always using a non-stick sheet pan that is in very good condition as well as generously spraying the pan with cooking spray. Otherwise, you may experience sticking.
- If your non-stick pan is older or not in good condition (scratches, worn or lots of cooking residue), or if you use a pan that isn’t non-stick, I suggest trying the alternate method of separately soaking the bread in a baking dish and then putting it on the sprayed sheet pan.
- I have tried this alternate method using some of my older and not-in-the-best-condition non-stick sheet pans as well as my aluminum sheet pan (which is not non-stick), and I had very little to no sticking.
- Don’t line the baking sheet with parchment paper, as there is a good chance the French toast will actually stick to the paper (I tried it, and it did).
- Using a light-colored pan, I bake mine in the lower portion of the oven (the second rack position up from the bottom). If you are using a darker pan, use the middle rack position.
- Since all ovens and pans are different, I suggest starting to check the French toast at 8 minutes to be sure it is not getting too brown.
Substitutions & Variations
- For a richer flavor, you can use ½ cup heavy cream and ½ cup milk (or 1 cup of half-and-half) instead of just milk.
- Brioche bread is my favorite for this recipe and challah is my second favorite because they are both enriched with eggs, butter and sugar. But feel free to use any thick-sliced hearty white or wheat bread that you enjoy.
- To make French toast sticks, cut the bread into sticks (maybe 3 per slice) and proceed with the recipe, adjusting the cooking time as needed.
Storing Leftovers, Freezing & Reheating
Store leftover French toast in an airtight container in the refrigerator for up to 3 to 4 days. Freeze for longer storage.
To freeze leftover French toast, 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.
For just a piece or two, reheating French toast in a skillet on the stove is the easiest way (if frozen, thaw it in the fridge first). Melt some butter in a skillet over medium 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 reheating French toast in the oven. Place the slices on a sprayed baking sheet and bake in a preheated 350°F oven, flipping once, until heated through.
What to Serve With Sheet Pan French Toast
As far as toppings go, I like to stick with the classics: butter and maple syrup.
But there are lots of other options. Here are just a few ideas (you can use just one or try a combination of one or more):
- Powdered sugar
- Fresh fruit
- Fruit compote
- Jam, jelly or preserves
- Peanut butter or almond butter
- Sweetened ricotta cheese
- 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, a smoothie, orange juice, coffee, tea, and more!
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
- Croissant French Toast Bake
- Bacon, Egg and Cheese Biscuit Casserole
- Tater Tot Breakfast Casserole With Sausage
- Peanut Butter, Banana and Jam Baked Oatmeal
- Malted Cream of Wheat Pancakes
Want even more easy breakfast and brunch recipes? Check out my Breakfast & Brunch recipe page!
If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!
Sheet Pan French Toast
- cooking spray
- 4 large eggs
- 1 cup milk, I use whole milk
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- pinch salt, about ⅛ teaspoon
- 8 slices brioche bread, ½ to ¾ inch thick
- butter, optional
- maple syrup, warmed, optional
- non-stick rimmed half sheet pan (18×13 inches) **See Important Note below.
- Preheat the oven to 425°F.
- Generously spray a large non-stick rimmed half sheet pan (18×13 inches) with cooking spray.I prefer to use a light-colored sheet pan so the French toast doesn't brown too fast.
- In a medium bowl, whisk together the eggs, milk, cinnamon, vanilla extract, and salt until well-combined.
- Pour the egg mixture into the prepared pan.
- Put the bread slices in the pan in a single layer; let them sit for about 1 minute to soak up some of the egg mixture.
- Flip the bread slices over; let them sit until the egg mixture has been fully absorbed into the bread (this may take a few minutes).If needed, tilt the pan around to get the egg mixture under the bread slices. You can also flip the bread another time or two.
- Bake in the lower portion of the oven (I use the second rack position up from the bottom) for 10 to 12 minutes or until the bottom of the bread is golden brown.Since all ovens and pans are different, I suggest starting to check the French toast at 8 minutes to be sure it is not getting too brown.If you are using a dark pan, use the middle rack of the oven instead.
- Flip the bread slices over; bake for an additional 5 to 10 minutes or until the other side of the bread is golden brown.
- Serve immediately with butter and maple syrup (or your favorite French toast toppings).
- Important Note: The non-stick coating on your pan must be in very good condition in order to prevent sticking. If the coating is damaged, worn, or there is a buildup of cooking residue, or if you use a pan that is not non-stick, you may experience sticking. In those cases, I would recommend trying the alternative method below.
- Alternative Method:
- Put the custard mixture in a large baking dish (such as a 9×13-inch) and soak the bread slices, turning once or as needed, until all of the custard has soaked into the bread.
- Generously spray the sheet pan with cooking spray, add the soaked bread slices to the pan, and bake as directed.
- I have tried this method on my older and not-in-the-best-shape non-stick baking sheets as well as an aluminum sheet pan that is not non-stick and experienced very little to no sticking.
- Although French toast can be made with any type of bread, a thicker sliced hearty bread (½ to ¾ inch thick) is best for soaking up all of the custard and staying intact. Thinner, flimsier bread may not soak up all of the custard and could get too mushy and fall apart.
- See the post for information on storage, freezing and reheating.
- 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 12/18/23 due to some comments received regarding sticking. The instructions were changed to emphasize the importance of using a non-stick half-sheet pan and an alternative method of soaking the bread was added. Other than that, the recipe is the same.