Sheet Pan French Toast
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!
Servings: 8 pieces
Estimated Calories: 167
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).
If you happen to experience some sticking, it may be that you are trying to flip the bread too soon before it develops the crust that allows it to release from the pan. If this happens, let it continue to cook, checking it every minute or two, until it releases easily. The cooking time is just a guideline; it is more important to go by feel and visual cues.
Recipe 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.
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