Sheet Pan French Toast

  • PrepTime: 5 Mins
  • CookTime: 28 Mins
  • TotalTime: 33 Mins


  1. 4 large eggs
  2. 1 cup milk
  3. 1 tablespoon sugar
  4. Dash of kosher salt
  5. 1 teaspoon pure vanilla extract, optional
  6. 1/2 teaspoon ground cinnamon, optional
  7. 1 tablespoon unsalted butter
  8. 6 to 9 slices bread, preferably stale or day-old bread


  1. Gather the ingredients.
  2. Place a large rimmed sheet pan in the center of the oven and preheat the oven to 400 F. After the oven reaches 400 F, allow the sheet pan to sit for an additional 5 minutes in the hot oven while you prepare the custard.
  3. Break the eggs into a wide, shallow bowl or pie plate and beat them lightly with a fork or whisk. Whisk the milk, sugar, salt, and, if using, vanilla extract and cinnamon, into the beaten eggs. Set aside.
  4. Place the bread slices, one at a time, into the bowl or plate with custard. Let the bread soak up the egg mixture for a few seconds and then carefully turn to coat the other side. Place soaked bread on a separate plate and continue until all bread is soaked.
  5. Carefully remove the hot sheet pan from the oven and add the butter to the pan, spreading it around until it melts.
  6. Add the soaked bread slices to the buttered pan, spacing evenly. Return the pan to the oven and reduce the temperature to 375 F. Cook until the bottoms of the bread are evenly burnished and golden brown, about 15 to 20 minutes.
  7. Flip each piece of bread and return the pan to the oven to cook until the bread is browned on the other side, an additional 6 to 8 minutes. Serve immediately with toppings of your choice.


  1. The best kind of bread for French toast depends in part on the kind of recipe you are making. For a stuffed French toast or this creme brûlée French toast, denser breads like brioche and challah are a better choice for these decadent recipes. However, this sheet pan recipe is for an everyday, quick French toast, which means that even your favorite, pre-sliced, grocery store loaf of white or wheat bread will do the trick.
  2. The biggest thing to keep in mind when making French toast is to allow the bread slices to sit out overnight or to pull from a loaf of slightly stale bread for this recipe, as this will allow for maximum custard soaking without a soggy finished product.
  3. This recipe is timed to bake thinner, grocery store style bread loaves, so if you opt to use a thicker or denser bread like brioche or challah, plan to increase the bake time by 3 to 4 minutes per side.