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).
Christine says
Worked great, was able to make a nice 8 slices. Buttered sheet pan before pouring egg/milk mixture. 425 degree oven bottom rack 8-10 min then flip! Thank you! Saved me a lot of time.
Michelle says
Thank you, Christine...so happy you enjoyed it, and I appreciate you taking the time to leave a comment!
Deeheartxxx says
I really love this recipe. I took it a step further made a peanut butter and jelly filling with two pieces of bread and then place it in the oven cooking it on 10 minutes each side.
Michelle says
Thank you! So happy you love the recipe...and I'll definitely be trying your peanut butter and jelly stuffed version soon; it sounds absolutely delicious!
Cindy says
Made this today! I actually work in a grocery store deli and we're starting to do breakfasts. I used the alternative soak method and I did use parchment paper but I sprayed it with cooking spray before I put the soaked bread on it. Our oven is a commercial convection oven and I set it on "pizza finish" which is 410f for 6 minutes, flipped it and did 3 more minutes on that side. Long story short, French bread is now on the menu! Probably the best result I've ever had and so stinking easy! Thanks!
Michelle says
Thank you, Cindy...that's so great to hear, and I appreciate you sharing how you made it!
Melissa says
Delicious recipe! I made this using my very old much used non stick sheet pan. I did follow the pre soak instructions, lined that old pan with foil, and spayed heavily with pan spray. I used some going stale sourdough pumpkin oat bread instead of brioche. The French toast browned nicely and really didn’t stick at all. I loved getting all the slices done at once and will save this recipe for the next houseguest/kid visit. Great job on the instructions!
Michelle says
Thanks so much for your feedback, Melissa...so happy you enjoyed the recipe, and using pumpkin oat bread sounds absolutely delicious!
Tom says
* 09/25/24 TM I used parchment paper on a not so non-stick pan. No problems sticking. I made almost 3 loaves of Texas Toast and over 5 lbs of meat for my family ( son, dnl, grandkids + my wife and me. I ran 2 pans at a time. Along with the above we used honey, homemade strawberry topping and blackberry syrup.
Michelle says
Thanks for sharing this with us, Tom!
Natasha says
I wouldn't use wider bread I had a hard time with it. It doesn't look good. So I'd say use store bread I made mine and im kind of sad lol.
Michelle says
Hi, Natasha...thanks for trying this recipe! I'm not sure what you mean when you say you had a hard time with it (if you mean sticking, it's probably not the type of bread but rather the condition of your nonstick pan and whether the pan was well greased). But you can certainly try using thinner slices of bread if you think that would work better for you.
Barrie says
My son and I really enjoyed this recipe. I used brioche as my bread and a silicon mat so the French toast would not stick. It was very easy and I will make it again.
Michelle says
Thank you, Barrie...so happy you both enjoyed it!
Nikki says
After reading comments about sticking, I didn’t trust my pans. I lined with foil and sprayed with non-stick cooking spray and it worked like a charm! Thanks for a great recipe!
Michelle says
Hey, Nikki! Thank you for sharing this tip with us and for taking the time to comment and rate the recipe...I really appreciate it!
Bon says
I didn't have Challah bread, so I used regular store bought sliced bread (12 slices).
I baked through for 14 minutes without flipping and everything came out cooked well without sticking.
Michelle says
Thank you, Bon! Glad it turned out well, and I appreciate your feedback!
Suzanne says
Just made this for Easter brunch
It turned out delicious family loved it
You are right the key is not to use an old baking sheet I replaced my old ones recently and the coating is good plus I used a lot of cooking spray
Thanks for the tip
Michelle says
Thank you, Suzanne! So happy your family loved it, and I appreciate you taking the time to comment and rate the recipe!
Laura says
This worked great for me and was so easy! I loved that it was all done at once! I will definitely make it again!
Michelle says
Thank you, Laura...so happy you enjoyed it!
Heidi says
the taste was great, but I think I'll try using parchment next time. It stuck to the pan even though I greased heavily. It could have been the pan I used, but I think I'll try it again using parchment paper. thanks for the recipe!
Michelle says
Hey, Heidi! Thank you for your feedback. Although I have never had a problem with sticking even with an aluminum sheet pan, based on your experience and some other comments I have received, I updated the recipe instructions to use a sprayed non-stick sheet pan (not sure if yours was non-stick or not). I would suggest trying that first instead of using parchment, as the parchment will just get wet from the custard and may prevent the French toast from getting nicely browned and crisp (plus, it may stick to the paper...it did when I tried it). I'm happy you will give it another try!
Kathy says
How did it turn out with parchment paper? I want to make it and my pans are not the best.
Michelle says
Hi, Kathy! When I tested this recipe with parchment paper (soaked bread in a separate dish), the French toast actually stuck to the parchment. Therefore, I wouldn't recommend using it. I also have some well-used nonstick sheet pans that are not in the best shape. For those, I used the alternate method shown in the recipe (soak in a separate dish and then put it on the well-sprayed sheet pan) and had very minimal to no sticking. If you try it, please let me know how it went!
Laura says
This could have been a disaster. My instinct was that 425° is way too hot. I think I was right. It stuck terribly. At the “turn” I used some butter to reoil the pan and was very careful about turning. I also just realized that there is no sugar in the custard. Not my usual recipe but probably just as well. It would have made it stick even more. I think in the future I’ll use the sheet pan to evenly distribute the custard but will fry them off as usual.
Michelle says
Thanks for trying this recipe, Laura...and I'm sorry it didn't work out for you. The sticking could result from the type of sheet pan used, not being liberal enough with the cooking spray, or trying to turn the bread too soon before it develops a light crust on the bottom. I don't always use a non-stick sheet pan and haven't had a problem with sticking. But if yours is sticking (all pans are different), I would recommend using a non-stick pan. I prefer not to add sugar to my custard, as there is plenty of sweetness in the maple syrup or other toppings.
Edited on 12/18/23 to add: Due to a few comments I have received regarding sticking, I have changed the recipe to include the instruction to only use a non-stick sheet pan. I have added a note that the pan must be in very good condition, the coating shouldn't be worn or have scratches, and that there shouldn't be a build-up of cooking residue on the pan (all which could cause sticking). I have also provided an alternative method for soaking the bread that I have used successfully for pans that may be troublesome.
Kate says
@Michelle,
I have made these quite a few times and I used an aluminum sheet pan, liberally sprayed with Pam. From my experiences, if they stick the French toast sticks to the pan, is not ready to flip yet. I put back in oven for a couple more mins and once properly browned the French toast is easy to flip. I hope this helps.
Michelle says
Thank you for sharing this, Kate...it is very helpful!
Alissa says
This is my first time to try the recipe. I added foil to the pan (since I use it for all kinds of recipes). Then, I sprayed it with nonstick spray. I added melted butter to the custard. I don't know if that helps or not.
Dee says
Love the sheet pan method for big family like our daughter’s with 2 kids & 3 stepkids. Time in the kitchen gets grueling with that number.
Michelle says
Thanks, Dee! Yes...making French toast this way really is so much easier, especially when you need to make a big batch!
Tammy Barnett says
This exceeded my expectations! Thank you for sharing!
Michelle says
Thanks for the great review, Tammy! So happy you enjoyed it!