Sheet Pan French Toast
Making French toast on a sheet pan is a game-changer! This sheet pan French toast is every bit as delicious as the traditional version, but it’s so much easier—especially when you’re baking a big batch.
Sheet pan breakfasts like sheet pan breakfast hash and sheet pan pancakes take all the hassle out of making a morning meal. There’s no need to stand at the stovetop manning the griddle when you can just put everything together, pop it in the oven, and scroll through TikTok while you wait for breakfast to be done. Easy.
This baked sheet pan French toast has everything you love about the traditional stovetop version. Thick slices of bread, crispy-crunchy edges, and a glorious custardy texture in the middle. Add a drizzle (or a generous pour—we’re not ones to judge) of pancake syrup on top and you’ve got yourself the best weekend breakfast for a family.
About this sheet pan French toast
While we love that sheet pan French toast means we’re no longer limited by how many slices of bread fit on our griddle, this recipe is also an excellent option for anyone who likes to put their own spin on things when they cook. (Raise your hand if you can never follow a recipe exactly as it’s written.)
Try different spices, swap the Texas toast for thick-cut raisin bread or babka, or simply pile them high with all the toppings. Serve your baked French toast with scrambled eggs and bacon for a well-rounded breakfast, or just go to carb town with a big plate of thick, fluffy French toast slices and maple syrup.
What you need
- For the custard – Eggs, unsalted butter, pancake syrup, light brown sugar, ground cinnamon, vanilla extract, salt, nutmeg, whole milk, heavy cream
- Everything else – Thick-cut bread and your choice of toppings (pancake syrup, whipped cream, berries, etc.)
How to make it
Prepare. Preheat your oven to 375ºF and spray a large rimmed baking sheet with non-stick cooking spray.
Make the custard. Whisk the eggs, butter, syrup, brown sugar, ground cinnamon, vanilla extract, salt, and nutmeg in a large mixing bowl. Once the mixture is well-combined, whisk in the whole milk and heavy cream.
Assemble. Dip one slice of bread into the custard mixture, then set it on the prepared baking sheet; you can use a fork to keep your hands (relatively) clean. Repeat with the remaining bread.
Tip: Between dipping bread slices, stir the custard mixture so the the cinnamon doesn’t collect at the top.
Bake. Place the sheet pan in the preheated oven and bake for 15 minutes. Flip each slice and bake for another 15 minutes.
Tip: If you can’t fit all 12 slices on a single baking sheet, use two baking sheets instead and rotate them at the 15 minute mark.
Finish. Plate the sheet pan French toast and serve it warm with your desired toppings.
While you can freeze leftover French toast, it tends to get soggy when frozen, thawed, and reheated. If you do choose to freeze it, store it in an airtight container or freezer bag for up to 3 months.
Sheet pan French toast isn’t an overnight recipe; to get a head start, you can prepare the custard mixture the night before, but don’t dip the bread too, or it will get soggy. If you’d like a make-ahead French toast, try our apple French toast casserole or caramel banana French toast casserole.
You can use stale bread to make this sheet pan French toast, but because the bread is being dipped—not soaking—in the custard, fresh bread shouldn’t fall apart or get mushy.
How to make this sheet pan French toast your own
Here are some of our favorite ideas for customizing this baked sheet pan French toast.
- Add chocolate chips. Because everything is better with chocolate chips! You can either scatter chocolate chips over the French toast, or press chocolate chips into the bread after you’ve dipped it in the custard mixture.
- Make it crunchy. Sprinkle Demerara sugar on top of the French toast slices before baking.
- Pile it high with toppings. Nutella (or homemade Nutella!), sliced bananas, fresh fruit, fried apples, candied pecans, caramelized bananas, caramelized pineapple, strawberry sauce, whipped cream… there are so many possibilities!
- Looking for a more ways to make French toast? Try my brioche French toast, crockpot French toast, or French toast muffins.
Make Ahead Ideas
Prepare the custard mixture the night before you plan on making your French toast; cover the bowl with plastic wrap or transfer the mixture to an airtight container and refrigerate overnight.
Store leftover baked sheet pan French toast in an airtight container in the refrigerator for up to 3 days.
To reheat sheet pan French toast, place slices in the oven or toaster oven at 350°F for a few minutes until warmed through. You can also warm it up in the microwave.
More French toast recipes
Get the Recipe: Sheet Pan French Toast
- 5 large eggs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons pancake syrup
- 2 tablespoons packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- 1 cup whole milk (or at least 2%)
- ½ cup heavy cream (35% fat content)
- 12 thick slices of bread (such as Texas toast)
- pancake syrup, whipped cream, berries for toppings (optional)
- Preheat oven to 375ºF. Spray a large rimmed baking sheet with non-stick cooking spray.
- In a large mixing bowl, whisk together eggs, butter, syrup, brown sugar, ground cinnamon, vanilla extract, salt and nutmeg until combined.
- Whisk in whole milk and heavy cream until well mixed.
- Using one bread slice at a time, dip each side of bread into the mixture. You can use a fork to lightly flip each slice and transfer slices to the baking sheet. Place dipped bread on prepared baking sheet. Repeat steps with remaining bread. Before each new slice gets dipped, stir the mixture so that the cinnamon doesn’t all pool at the top (or else you’ll have a couple slices with lots of cinnamon then the rest with barely any).
- Bake in preheated oven for 15 minutes, then flip each slice onto the other side and bake for another 15 minutes.
- Serve hot with your choice of toppings.
- Store leftovers in sealed container in fridge for up to 3 days.
- A thick sliced bread is preferred for this recipe so you end up with light, fluffy French toast. If you can’t fit all 12 slices on a single baking sheet, be sure to switch the top tray to the bottom and the bottom tray to the top when you flip slices after the first 15 minutes.