Sheet Pan French Toast
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If you love French toast but don’t love the idea of standing at the stove flipping slice after slice, this Sheet Pan French Toast is going to be your new favorite breakfast hack. Instead of cooking each piece individually on a griddle, you simply arrange all the bread slices on a sheet pan, pour the custard mixture over the top, and let the oven do the work. The best part? Every slice is ready at the same time, which makes it perfect for feeding a family or serving a crowd without the stress of juggling batches.
One thing that makes this method stand out is the texture. Baking the French toast in the oven gives it a slightly crisp, golden-brown exterior while keeping the inside soft and tender. I actually love that contrast—the edges have a little crunch, while the centers stay fluffy and custardy. It’s a delicious twist on the classic stovetop version, and it makes breakfast feel just a little more special with a lot less effort.
For this baked French toast recipe, I went with good old Texas Toast bread—its thick, sturdy slices are perfect for soaking up the custard without falling apart. On my standard sheet pan, I was able to fit about 9 slices in a single layer, which worked out just right.
That said, you don’t have to stick with Texas Toast. Any thick-sliced bread will work beautifully—think brioche, challah, or even a hearty country loaf. Depending on the size and shape of your bread, you may end up with a few more or a few fewer slices than I did. The goal is simply to cover the bottom of your sheet pan in a single, even layer so every piece bakes up golden and crisp at the same time.
Ingredients for Sheet Pan French Toast
- EGGS
- MILK
- HEAVY CREAM
- CINNAMON
- BROWN SUGAR
- VANILLA EXTRACT
- BUTTER
- THICK SLICED BREAD (3/4-1 INCH)
Instructions for Sheet Pan French Toast
Preheat the oven – Set your oven to 375°F and lightly coat a rimmed baking sheet with non-stick cooking spray.
Make the custard – In a medium mixing bowl, whisk together the eggs, milk, cream, cinnamon, brown sugar, vanilla, and melted butter until smooth and well combined.
Prepare the bread – Arrange the bread slices in a single layer on the prepared baking sheet. Pour half of the egg custard mixture evenly over the bread, then flip each slice and pour the remaining custard on top. Let the bread sit for about 1 minute so it can fully soak up the mixture.
Bake the first side – Place the pan in the oven and bake for 10 minutes, or until the bottoms are set and lightly golden.
Flip and finish baking – Carefully flip each slice of bread, then return the pan to the oven. Bake for an additional 5–10 minutes, or until the French toast is golden brown on both sides and cooked through.
Serve – Remove from the oven and serve immediately with your favorite toppings—maple syrup, powdered sugar, fresh fruit, or even a dollop of whipped cream.
Here are some ways to serve up Sheet Pan French Toast
- Classic & Simple: Drizzle with warm maple syrup and a dusting of powdered sugar for that timeless French toast flavor.
- Fresh & Fruity: Top with fresh berries, sliced bananas, or sautéed apples for a bright, fresh contrast to the crisp edges.
- Indulgent Twist: Add a dollop of whipped cream, a drizzle of caramel or chocolate sauce, or even a sprinkle of cinnamon sugar for a dessert-like breakfast.
- Savory Balance: Pair with crispy bacon, sausage links, or scrambled eggs to round out the meal with some protein.
- Make It a Brunch Board: Cut the French toast into strips or squares and serve alongside small bowls of toppings—like nut butter, yogurt, granola, or fruit compote—so everyone can customize their plate.
Frequently Asked Questions
Can I prepare this recipe ahead of time?
Yes! You can whisk the custard mixture the night before and store it in the refrigerator. In the morning, just soak the bread and bake. You can also assemble the bread with the custard and refrigerate it for up to 4 hours before baking.
How do I know when the French toast is done?
The slices should be golden brown on both sides with a slightly crisp exterior and a soft, custardy center. If the tops look pale, give them a few extra minutes in the oven.
How should I store leftovers?
Store cooled slices in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crisp edges.
Can I freeze sheet pan French toast?
Yes! Once baked and cooled, freeze slices in a single layer on a baking sheet, then transfer to a freezer bag. Reheat straight from frozen in the toaster oven or oven until warmed through.
FOR MORE RECIPES LIKE THIS, TRY:
- Maple Sausage French Toast Bake
- Croissant Bread Pudding
- French Toast Soufflé
- Vanilla Brown Sugar French Toast
Sheet Pan French Toast
Real Mom Kitchen
Ingredients
- 3 large eggs beaten
- ½ cup milk
- ½ cup heavy cream
- ½ tsp ground cinnamon
- 1 Tbsp brown sugar
- 1 tsp vanilla extract
- 3 Tbsp butter melted
- 8 slices thick sliced bread more or less depending of the bread you use
Instructions
- Preheat the oven to 375° F and spray a cookie sheet (with edges) with non-stick spray.
- In a medium bowl, whisk together the eggs, milk, cream, cinnamon, brown sugar, vanilla and butter.
- Place bread slices in a layer in the pan. Pour half of the milk mixture over the bread slices to coat. Flip the slices over and pour over the remaining mixture. Allow them to sit for a minute and soak up all the egg mixture.
- Place in the 375° F oven and bake for 10 minutes. Check to see if the bottom side is baked and golden brown. Flip them over and bake for an additional 5-10 minutes until fully cooked.
- Remove from the oven and serve immediately with desired toppings.
Nutrition
This recipe is adapted from Tastes of Lizzy T.
