Quick and Easy Sheet Pan French Toast
Impress your family and friends with this hassle-free and delicious sheet pan French toast recipe. Simply layer slices of bread, coat them with homemade batter and let your oven do the work. This quick and easy breakfast will leave everyone asking for seconds. Since it yields 14 perfectly cooked slices of French toast, you’ll have plenty for everyone.
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I’m going to change up your early-morning breakfast and make a family favorite! This version of french toast is so much easier by using a sheet pan! Instead of standing over a hot skillet/pan, and flipping 2-3 pieces of french toast at a time, you can cook about 12-14 slices at once! Bake the entire thing for 20-30 minutes and you have breakfast for everyone! Now you can enjoy your coffee while your breakfast Cooks!
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What Goes into this Sheet Pan French Toast?
French toast itself can be really versatile. The ingredients in my sheet pan french toast are fairly similar to most recipes. Want to start going a little extra “fancy.”? Try my Overnight French Toast.
Sheet Pan French Toast Ingredients
Bread Slices
The bread is the basis of the French toast. So I encourage you to pick a bread you usually enjoy using for French toast. Could you pick any bread you want? Yes, of course! As always, I want this to be as accessible as possible. If possible pick a bread that is going to soak up that “custard” mixture, such as brioche, challah, or Texas Toast. Of course, if all you have at your disposal is some basic American Sliced Bread, by all means, use it. You can really use any bread, but my suggestions are what I know will really amp up your French toast.
Whole Milk
The fat content in the whole milk creates a creamy texture, but not quite as thick as heavy cream. Of course, heavy cream, or half and half add a more luxurious creamy “custard” base. For a non-dairy substitute, you can replace it with either coconut milk or almond milk. All of the aforementioned are replaced in equal parts.
Eggs
Eggs are what make this a rich delicious custardy French toast. I have not found a perfect replacement for this.
Vanilla Extract
Vanilla Extract isn’t just to add the vanilla flavor. It brings out the sweetness and caramel notes in the brown sugar. However that being said, it doesn’t mean you HAVE to use Vanilla Extract. Change up the flavor by using equal parts almond extract, pandan, ube, or strawberry lychee. You can also check out my Pandan Coconut Sheet Pan Baked French Toast recipe for a complete change up from this basic recipe.
Light Brown Sugar
Light brown sugar has a sweet, caramel or toffee-like flavor because of the molasses in it. But if for some reason you are out of light brown sugar, I suggest equal parts dark brown sugar, or maple syrup to achieve that same profile. Conversely, you could also use equal parts granulated white sugar, or honey.
Ground Cinnamon
Ground cinnamon adds warm and brings out the sweeteners you added to the rest of the “custard” mixture. You can omit this if you’re not a cinnamon fan. You could also try equal parts pumpkin spice for a fall glam-up.
HOW TO MAKE SHEET PAN FRENCH TOAST:
- Start by preheating the oven and spraying your sheet pan with non-stick cooking spray. It’s essential to ensure it is completely coated with non-stick cooking spray. Due to the sugar in the custard, the French toast will stick to the pan if you don’t!
- Mix your milk, eggs, extract, sugar/syrup, and spices in a bowl. I find it’s best to whisk the eggs and milk together first, then add your sugar and spices.
- Pour 1/3 of the custard mixture into the pan, lay the bread into one even layer (this is an excellent job for kids), then pour the rest over, spreading evenly across all the bread slices. You could dip each piece into the bowl of custard and then place it on the sheet pan, but to quote my dad, I can’t be bothered with that.
- Bake for about 20-30 minutes or until it is a light golden color (the pan side will be darker, so be careful of that.
Some Notes
A few things to keep in mind. They’re not going to make or break your sheet pan french toast, but they might save you some stress and time.
- If you decide to bake a sheet of bacon with it as well, I would rotate the pans halfway through to ensure both your bacon and or your french toast cook evenly and do not burn.
- Make sure to ladle a thin amount of the batter on the pan before you put on the bread. This ensures that your french toast has more of that “dipped in the batter” texture we all know and love about french toast.
- I used an XL Sheet Pan that measures approximately 20.75 x 14. 75 x 1 inch on the outer sides. I did this so I could bake it all at once, but if you prefer, you can use a couple of smaller pans, and rotate them half way through.
Need more Breakfast ideas?
Try any of these for a fun change up to your breakfast and time, any season!
- Diner-Style Pancakes
- Banana Bread
- Banana Muffins
- Blackberry Orange Muffins
- Homemade Waffles
- Oktoberfest Eggs Benedict
- Pumpkin Scones (with Maple Glaze)
- (No Lemon) Blueberry Crumble Coffee Cake
ENJOY and Share!
Tag me on Instagram or Facebook using #alwaysjennsmith or @alwaysjennsmith, and let me know what you thought! I love seeing friends and family come together over food.
Please let me know how you liked this recipe in the comments! Your star ratings and your comments are tremendously helpful!
Sheet Pan French Toast
- Total Time: 40 minutes
- Yield: 5 people 1x
Description
French toast just got easier with this quick and simple sheet pan recipe. Made with bread slices and homemade batter, then baked in the oven to perfection, yielding 14 perfectly cooked slices of French toast.
Ingredients
- 1 1/2 lb bread of choice (See NOTES 1 for details)
Custard
- 2 cups whole milk (See NOTES 2 for substitutions)
- 3 eggs
- 1 tablespoon vanilla extract (See NOTES 3 for substitutions)
- 1/4 cup well-packed light brown sugar (See NOTES 4 for substitutions)
- 1 teaspoon ground Cinnamon [optional] (See NOTES 5 for substitutions)
Instructions
- Pre-heat oven to 400° F
- Mix the eggs, milk, vanilla extract, light brown sugar, and ground Cinnamon together in a bowl to make the “custard”.
- Ladle enough of the “custard” to just barely cover the bottom of a greased baking sheet (About ⅓ of the custard)
- Place the bread slices on top of the ladled “custard”, then pour the rest of the “custard” onto each slice of bread (I used a ladle to do this) and spread evenly over all the bread slices.
- Bake for 20-30 minutes until set and dry looking on the top. They will be slightly golden on top (don’t bake too long or you’ll burn the bottom. The bottom crisps up more).
- Place them all on a platter with a spatula for serving.
Equipment
8 Cup Glass Measuring Cup (77L/2000 ML/2 Liter)
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Wildone Stainless Steel Cookie Pan with Baking Mat, Size 16 x 12 x 1 Inch
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Ingredient details and Substitute Options:
- Bread Slices: brioche, challah, or Texas Toast, or regular American sliced bread
- Milk: equal parts heavy cream, half and half, coconut milk or almond milk.
- Vanilla Extract: equal parts almond extract, pandan, ube, or strawberry lychee
- Sugar: equal parts granulated white sugar, honey, or maple syrup.
- Cinnamon: equal parts pumpkin spice for a fall version.
Helpful Tips:
Here are a few things to keep in mind. They won’t make or break your breakfast, but they might save you some stress.
- If you decide to bake a sheet of bacon with it as well, I would rotate the pans halfway through to ensure your bacon (and or your French toast) does not burn.
- Make sure to pour a thin amount of the batter into the pan before you put on the bread. it gives it more of that “dipped in the batter” texture we all know and love about French toast.
- I used an XL Sheet Pan that measures approximately 20. 75 x 14. 75 x 1 inch on the outer sides. I did this so I could bake it all at once, but if you would rather use a smaller pan, go for it. You will just have to bake in batches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, brunch
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 730
- Sugar: 16
- Sodium: 700
- Fat: 37
- Saturated Fat: 20
- Carbohydrates: 78
- Fiber: 0.2
- Protein: 22
- Cholesterol: 343
Nutritional Facts:
The numbers above are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.
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