Description
Delicious fluffy cinnamon spiced sheet pan French toast, perfect for breakfast or brunch.
Ingredients
Scale
-
- 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