This sheet pan French toast is a warm, inviting breakfast that everyone will love. You’ll find it’s incredibly easy to prepare, ideal for busy mornings or when friends drop by.
This recipe addresses issues like blandness, sogginess, and difficulties in preparation that often arise with traditional French toast dishes.
I often looked for a way to whip up breakfast without spending forever in the kitchen. Trying to make individual slices of French toast was just too time-consuming. This recipe solves that problem, giving you a warm, cozy breakfast in less than half an hour.
It really comes together quickly, taking just 10 minutes to prep and another 17 minutes in the oven. When it’s done, you’ll have fluffy French toast pieces that are golden brown and ready to enjoy.
If you’re interested in another quick breakfast idea, check out my Sourdough French Toast Casserole for a tasty twist.
Table of contents
Why You Will Love This Recipe
- Aroma of Cinnamon , As it bakes, the scent of cinnamon wafts through your kitchen, creating a cozy atmosphere that makes breakfast feel special right from the start.
- Effortless Preparation , This sheet pan French toast means you can whip up a satisfying breakfast for everyone in just a few minutes of prep. You’ll have more time to enjoy the meal with your family.
- Customizable Ingredients , Use your favorite bread to change up the texture and flavor, whether you prefer brioche for a soft finish or whole grain for added nutrition. You can even swap in dairy alternatives.
- Leftovers Last , This dish stores well in the fridge, and it reheats beautifully. You can savor it throughout the week, making breakfast stress-free on busy mornings.
Sheet Pan French Toast
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4-6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious fluffy cinnamon spiced sheet pan French toast, perfect for breakfast or brunch.
Ingredients
-
- 1 tablespoon (14 g) butter
- 8 slices thick-cut bread (brioche or challah recommended)
- 5 large eggs, preferably at room temperature
- 1/2 cup (120 ml) milk of choice (whole milk recommended; almond or oat milk for dairy-free)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 tablespoon (15 ml) real maple syrup
- Whipped Greek yogurt (optional topping)
- Fresh berries (optional topping)
- Additional maple syrup (optional topping)
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Line a rimmed sheet pan with parchment paper. Place 1 tablespoon of butter onto the sheet pan and put it in the oven while preheating to melt the butter.
- Step 2: Once the butter is melted, remove the pan from the oven. Use a pastry brush to evenly coat the entire surface of the parchment paper with the melted butter, making sure every corner is covered to help prevent sticking and ensure even browning.
- Step 3: In a medium bowl, whisk together 5 large eggs, 1/2 cup milk, 1/2 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and 1 tablespoon maple syrup until fully combined and smooth.
- Step 4: Dip each slice of bread into the egg mixture carefully, letting it soak for about 10 seconds on one side, then flip to soak the other side for about 10 seconds. This soaking time can be extended to 15 seconds if the bread is not absorbing the mixture well. Flip during soaking to help even absorption without saturating too long to avoid sogginess.
- Step 5: Let excess egg mixture drip off each slice before placing it onto the prepared baking sheet. Arrange the bread slices with spacing between them to avoid sticking during baking and allow crisping on all sides.
- Step 6: Bake the bread in the preheated oven for 10 minutes. After 10 minutes, carefully flip each piece of bread over to expose the other side. Bake an additional 5-7 minutes until both sides are golden brown and cooked through. If the top begins to brown too quickly, cover loosely with aluminum foil after 10 minutes to prevent over-browning.
- Step 7: Remove the sheet pan French toast from the oven. Add your desired toppings such as fresh berries, a dollop of Greek yogurt, or additional maple syrup. Serve warm.
Notes
-
- Room Temperature: Store leftover French toast in an airtight container at room temperature for up to 2 days. Keep it away from direct sunlight and heat sources.
- Refrigeration: Place leftovers in an airtight container in the refrigerator. Store for up to 5 days. Reheat before serving.
- Freezing: Wrap tightly in plastic wrap or aluminum foil, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Use thick-cut, sturdy bread such as brioche or challah to prevent it from falling apart when soaked.
- Ensure eggs are at room temperature to create a rich custard texture that binds the toast together.
- Let excess egg mixture drip off each slice before baking to avoid sogginess and promote crispiness.
- If butter is not melting quickly on the sheet pan, return it to the oven for an additional 2-3 minutes.
- Soaking bread for 15 seconds per side improves absorption for less absorbent breads.
- Covering with foil after 10 minutes of baking helps prevent over-browning of the top surface.
Nutrition
- Serving Size: 1 slice
Ingredient Notes
- Bread: Choose a thick-cut, sturdy bread like brioche or challah. It soaks up the egg mixture without falling apart, giving you that soft texture you want.
- Eggs: Use large eggs, preferably at room temperature. They help bind everything together and add a rich flavor, plus they create that nice custard texture!
- Milk: Whole milk works best for creaminess. If you’re going dairy-free, almond or oat milk is a great substitute that won’t compromise flavor.
- Cinnamon: Ground cinnamon adds warm spice notes. Freshly ground works well too; just make sure it’s fragrant, as stale spices lose their punch.
- Vanilla extract: High-quality vanilla extract enhances the overall flavor. Go for pure vanilla extract instead of imitation for the best results. If you’re out, you can use almond extract in a pinch.
- Maple syrup: Use real maple syrup for that rich, sweet drizzle. If you run out, agave syrup can be a good alternative, though the flavor will be slightly different.
- Bread: Choose a thick-cut, sturdy bread like brioche or challah. It soaks up the egg mixture without falling apart, giving you that soft texture you want.
- Eggs: Use large eggs, preferably at room temperature. They help bind everything together and add a rich flavor, plus they create that nice custard texture!
- Milk: Whole milk works best for creaminess. If you’re going dairy-free, almond or oat milk is a great substitute that won’t compromise flavor.
- Cinnamon: Ground cinnamon adds warm spice notes. Freshly ground works well too; just make sure it’s fragrant, as stale spices lose their punch.
- Vanilla extract: High-quality vanilla extract enhances the overall flavor. Go for pure vanilla extract instead of imitation for the best results. If you’re out, you can use almond extract in a pinch.
- Maple syrup: Use real maple syrup for that rich, sweet drizzle. If you run out, agave syrup can be a good alternative, though the flavor will be slightly different.
Recipe Tips
- If bread isn’t absorbing the egg mixture well, let it soak for 15 seconds per piece before placing it on the baking sheet.
- When the top begins to brown too quickly, cover with aluminum foil after 10 minutes of baking to prevent over-browning.
- If the French toast is soggy, ensure excess egg mixture drips off before placing each piece on the baking sheet.
- When making this dish ahead, soak the bread overnight in the egg mixture and bake the next morning for an effortless breakfast.
- If your butter isn’t melting, place the sheet pan with butter back in the oven for an additional 2-3 minutes before coating.
Serving Suggestions
Serve sheet pan french toast with a side of fresh berries or a dollop of Greek yogurt for a creamy complement. Pair it with maple syrup or a sprinkle of powdered sugar for a classic breakfast finish.
Add to your brunch menu by making breakfast sandwiches with this french toast. Use it to create savory French toast wraps filled with eggs, cheese, and spinach for a unique twist.
Top the dish with peanut butter or almond butter for added richness. A drizzle of honey or agave syrup can enhance the sweetness, giving it a tasty touch.
Recipe variations
- You can use brioche or challah bread slices for extra fluffiness with this sheet pan french toast, keeping the total at 8 slices to match the egg mixture.
- Add ½ teaspoon ground nutmeg along with the ½ teaspoon cinnamon to the egg mixture for a warmer spice flavor without changing the existing 1 teaspoon vanilla extract.
- Either whole milk or an unsweetened plant-based milk can be used in the ½ cup milk measurement for this recipe to adjust creaminess and accommodate preferences.
- If using this recipe for 8 to 12 people, double the eggs to 10 and increase bread slices to 16, baking in two batches on separate sheet pans.
- This recipe pairs well with hot drinks, especially the Cinnamon Dolce Latte from the same breakfast category, for a cozy morning meal.
Save This Recipe!
How to Store?
To keep your sheet pan french toast fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from direct sunlight and heat sources.
Refrigeration: Place sheet pan french toast in an airtight container inside the refrigerator. Store up to 5 days, reheating before serving.
Freezing: Wrap tightly with plastic wrap or aluminum foil, place in a freezer container up to 2 months. Thaw overnight in the fridge.
Other Recipes You’ll Love
- Classic Pumpkin Loaf
- Pumpkin Almond Flour Loaf
- Pumpkin Snickerdoodle Scones
- Pumpkin Cream Cheese Scones
If you enjoyed this sheet pan french toast or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
