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
Units
Scale
- 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