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).
Kimberly says
Tried this recipe this morning. Everyone loved it! So much simpler than using the stove top.
Michelle says
Thank you, Kimberly...so happy you all enjoyed it, and I appreciate you taking the time to comment and rate the recipe!
Magda says
This method of making French toast is fantastic. For years I’ve been making the toast on the stove top. I loved the toast but the whole making process- uh, not my favorite. I tried baking but my kids are not fans of casserole dishes which other recipes sort of resulted as such. Until I found this!! No fuss no mess and the toast is just like from the fry pan. I don’t think I will ever do it other way!! Thank you!! 🙂 Yum!
Michelle says
Thank you, Magda...I'm so happy that you found my recipe and that you enjoyed it so much! And I appreciate you taking the time to comment!
Bri'Anna says
quick, simple,flexible and delicious! I used the pre-sliced french baguettes too make brunch appetizers. Really appreciate the instructions for storage and reheating.
Michelle says
Thank you, Bri'Anna...so glad you enjoyed it, and I love your idea of turning it into a mini brunch appetizer!
Barb says
very good! Not much sticking when using Pam and an aluminum pan.
Michelle says
Thank you, Barb...so happy you enjoyed it!
Alissa says
After I put ot in the oven for the time specified, I put it in the air fryer for 2 minutes, floping it at 1 minute. It had the perfect texture or family loves!
Felicia says
Do not recommend, it stuck so bad. I read all the warnings and followed the recommendations. Still didn't work.
Tj says
What about using parchment paper to cover the pan instead of spray?
Michelle says
Hi, Tj! I tried using parchment, but the French toast stuck to the paper. However, some of my readers have said that they used parchment paper sprayed with cooking spray and it worked for them.
Mary says
So nice to be able to bake the French toast in the oven! Tastes great!
Michelle says
Thanks, Mary...so happy you enjoyed it!
Paul Wall says
Burnt just as I feared and heard it would. I shouldve known better than to trust a baking sheet and such a high cooking temp. This takes nearly as much time as the traditional method and leaves too much to trial and error to (re)attempt. I can cook more french toast in less time with more consistent results.
Michelle says
Thanks for trying the recipe, Paul. If you keep an eye on it and cook it only until it is browned on each side, there should be no problem with burning. Sorry it didn't work out for you.
Me says
Very good quick and easy. Especially when the stove top is busy. Thank you!
Michelle says
Thank you...so happy you enjoyed it!
Lorrie Moten says
I have made this twice .. letting the bread really soak up mixture is critical . Preheating to 425 is key too. I sprayed non stick baking tray grey color pan. Used a paper towel to grease with butter too… cooked for 10 minutes to allow to brown nicely . Used a spatula with nice sharp edge (blue plastic ) made sure to loosen all edges and went around all four edges carefully then turned bread carefully . Both sides 10 minutes ! Perfectly toasted for me..thank you for recipe ! Great breakfast for a crowd ! Made this for Christmas morning !
Michelle says
Thank you, Lorrie...so happy you enjoyed it, and I appreciate you sharing all of your tips!
Randi says
I will never cook French toast any other way! I was a bit skeptical about trying this after reading some of the reviews, but so happy that I did. Even with my non stick pan being newer, I lined it with foil and sprayed it with Pam. I used Texas toast (all I had) and presoaked the bread. It turned out perfect! Thank you for the recipe.
Michelle says
Thank you, Randi...so happy you enjoyed it, and I appreciate you taking the time to comment and rate the recipe!
Mona says
Am I to use stale bread or fresh.
Michelle says
Hi, Mona! I use fresh bread.
Isabel S says
These exceeded my expectations!! I will make them like this from now on!! I used half c heavy cream and half c reg milk. I doubled cinnamon and vanilla since we love those ingredients so much in French toast. Served them w real maple syrup, sprinkled powdered sugar and topped with a dollop of whipped cream. My son loved them!! Thank you for sharing. Very easy to make.
Michelle says
Thank you, Isabel...so happy that you and your son enjoyed it, and the way you made it sounds absolutely delish! I appreciate you taking the time to comment and rate the recipe!
Christine says
Forgot to rate it Michelle! 5 easy stars!
Michelle says
Thank you again, Christine!