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).
Bri says
I sooo badly wanted to love this recipe and didn’t read the comments until after it was in the oven so unfortunately I had the same issue as others with sticking :/
It wasn’t ruined, but it definitely stuck and was hard to flip after the first turn.
I used a brand new, non stick pan for this recipe and LOTS of l oil but it didn’t work. I wonder if maybe the issue was pouring the whole mixture into the pan first. I may try to soak the bread first next time then just add to the pan so the oil isn’t getting mixed in the mixture. We will still eat them because we don’t like to waste food, but I may need a new pan 😬
Michelle says
Thank you for your feedback, Bri. I don't know exactly why some of us never have an issue with sticking, yet some people do (even with a new pan). But maybe it could be using the same pan to both soak and cook in. This is why I do provide the alternate method of soaking the bread in a different pan and then placing it onto the greased baking sheet, but I am considering changing the instructions to only soak the bread separately because I want everyone to have a successful result. Hope you will try it this way!
Patty says
Used a well oiled unblemished non stick pan & all but one piece stuck. Had to finish in fry pan to brown with butter. Flavor was ok, but I think maybe 425 was too high of a temp.
Michelle says
Hi, Patty! Thank you for trying my recipe. I'm sorry to hear that you experienced sticking. I've never had a problem with the French toast sticking at 425°F, but you could always try a lower temperature if you think that would help (also, make sure your oven is properly calibrated, as some can run hot).
Jamie says
Did not work at all. Greased pan, did all directions accurate. Bread stuck to pan when came time to flip and was disgusting. Very disappointing.
Michelle says
Hi, Jamie! Thank you for trying my recipe. If you use a nonstick sheet pan that is in very good condition, grease it well and wait until the bread is nicely browned on the bottom side before trying to flip, you should not have a problem with sticking. Once it is properly browned and develops that crust, it should release itself from the pan. Don't go just by time, as all ovens and pans are different. And as I mention in the post, lining the pan with nonstick foil works really well to prevent any potential issues with sticking.
Jami Kimble says
I didn't faithfully follow the recipe, but I used it for guidance on cooking french toast on a sheet pan for the first time. It was very helpful to make 6 pieces at once without having to watch the skillet. I lined my baking sheet with a silicone baking liner and had no sticking. I also sprayed it with olive oil but that was probably not necessary.
Michelle says
Thanks for sharing this, Jami!
Self says
5 Stars!
That was perfect. I swiped the pan with butter first before pouring the mixture. Convection oven middle 8 minutes then flip 5 min.
Michelle says
Thanks so much!!
Amy says
This recipe came out great! I used my homemade rustic bread and the egg mix was perfect. So easy to make, it's nice to have all the French toast done at the same time so the family can eat together. I will definitely use this recipe again.
Michelle says
Thank you, Amy! So happy you enjoyed it, and I'll bet it was extra good with your homemade bread!
Debbie Albright says
Loved how easy this was to throw together and in the oven while I made the coffee. No waiting on my griddle for the next batch. I make big batches so this was actually enjoyable to make. Thanks for the post! ☕️
Michelle says
Thanks for the great review, Debbie! So happy you enjoyed it!
Brandy Dean says
What a great way to get everyone served at the same time!!
My new go to for French Toast!!
Next time, because I have a smaller top oven, im going to try it at 400° for 5 min. Longer!
Thank you for the great recipe.!
Michelle says
Thank you, Brandy!!
Anthena Sales says
This is the first time I’ve left a review and a comment on the recipe I found on the Internet. This is the best French toast I have ever made in my life. Thank you for sharing.
Michelle says
Thank you so much, Anthena!
Margaret Hui says
Unfortunately it didn't work for me; the bread was glue to the sheet but I did spray the sheet with oil. So I brown the toast on griddle.
Alice says
Very little of this recipe turns out as described. Waste of time and ingredients
Michelle says
Hi, Alice! Thank you for trying the recipe. I'm really sorry to hear that it didn't work out for you. I do wish that you would have been more specific about what didn't turn out so that I could help you figure out what might have gone wrong, as many people have made it successfully.
Laurie Schatzberg says
I will make this for company, and I have so much other things to do in the morning, I’m going to do this as a make-ahead (today!) and freeze it in individual slices. That way I can just warm them all in the convection oven when it’s time for breakfast. After cooking, cool completely to room tent before putting in tightly sealed packaging. Sometimes I flash freeze first and then throw the slices into a Ziploc. I expect this will be sensational and just marginally less wonderful than making them fresh.
Paula says
This was delicious. I made it just as it is written. It was so nice to be able to sit down and eat with my whole family instead of being the last one to eat after waiting for several batches to cook until I could sit down and eat. I will make it this way from now on!
Michelle says
Thank you, Paula!
Corey says
Flavor was good but I only used 6 slices of brioche and I still needed to add more egg and milk mixture. Also I suggest lowering the oven temp to 375.
Michelle says
Thanks for trying my recipe, and I appreciate your feedback, Corey! Maybe your brioche slices were thicker or more dense, and so they soaked up more of the custard. Not sure why you suggest a lower oven temperature; but all ovens are different. I've made this French toast countless times, and the temperature stated in the recipe always works just fine. That being said, if 375°F works better for your oven, you can certainly do that.
Renee says
Make this! This morning I felt like French toast and I didn't want to stand and dip repeatedly, so I looked for a recipe for oven French toast. This was the first one that came up. I had some croissant bread in the freezer that I knew would work well. I was not wrong. This recipe is easy, there is relatively little mess, and it can be adjusted up or down easily. It is also crispy and delicious! It's definitely a keeper that I've already shared with friends and family.
Michelle says
Thank you, Renee! I'm so happy you like it! And now I've got to try to get my hands on some croissant bread because I've never had it, and it sounds divine!
Jacqueline J. King says
I am making this for breakfast today.
TC says
OMG I never knew how EASY French toast could be!!! Hubby and son LOVE this quick fix on Saturday mornings now!!!
Michelle says
Thank you, TC...so happy to hear that your family loves it!
Kristy says
I made this recipe using foil to cover my pan and sprayed the foil evenly with cooking spray, as directed. Since my oven runs hot, I checked it at 8 minutes. At first, I had trouble flipping it, but I solved that by removing the foil from the tray, laying it on the counter, and gently working underneath the toast to loosen it. Not only was it easy, but I was also able to flip the entire tray over in one swoop.
Back into the oven it went for another 8 minutes. It browned perfectly, and the smell in my kitchen right now is utterly amazing. My family doesn’t like French toast—so lucky me, I get to enjoy this heavenly breakfast all weekend long. Yay!
Michelle says
Thanks, Kristy...so happy you enjoyed it! Just to clarify, the foil that I suggest using to prevent sticking is non-stick foil sprayed with cooking spray. The French toast should flip very easily if you use that.