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
- Half sheet pan (18×13 inches; preferably one that is light-colored)
Note: The above video is just a brief overview of the steps. Scroll down to the recipe card at the end of the post for the full printable recipe with ingredient amounts and detailed instructions.
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. Thinner, flimsier bread can work, but it may not soak up all of the custard and it could get too mushy and fall apart.
- I use a light-colored half sheet pan so that the bread doesn’t brown too fast before the inside is cooked.
- Be a little generous with that cooking spray in order to prevent sticking. I use an aluminum half sheet pan that is not non-stick, and I’ve never had a problem with sticking. You can use a non-stick sheet pan if you’d prefer.
- Don’t line the baking sheet with parchment paper. It will only get wet and soggy and will prevent the French toast from getting nicely browned and crisp.
- Since I use a light-colored pan, I bake mine in the lower portion of the oven (I use the second rack position up from the bottom). If you are using a darker pan, I recommend using the middle rack position.
- It will take a few minutes for the egg mixture to soak into the bread. Tilt the pan around, as needed, to get the custard under the slices of bread. You can also flip the bread an extra time or two.
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.
- If you’d rather not soak the bread in the custard on the baking sheet, you could soak the bread in the egg mixture in the bowl a slice at a time and before putting them on the baking sheet.
- 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
- rimmed half sheet pan (18×13 inches)
- Preheat the oven to 425°F.
- Generously spray a large rimmed half sheet pan (18×13 inches) with cooking spray; this is important to prevent sticking.I prefer to use a light-colored sheet pan so the French toast doesn't brown too fast (the pan is not non-stick, but you can use a non-stick pan if you prefer).
- 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 15 minutes or until the bottom of the bread is golden brown.If you are using a dark pan, I recommend baking it in the middle 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).
- 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.
- Store leftover French toast in an airtight container in the refrigerator for up to 3 to 4 days. Freeze for longer storage. See post for reheating options.
- Estimated calories shown are for 1 piece of French toast and do not include butter, maple syrup or any other toppings.
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