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.
pancake syrup, whipped cream, berries for toppings(optional)
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Instructions
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.
Notes
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.