This Sheet Pan French Toast is the answer to your brunch dreams! It’s ready to serve in under 30 minutes, and can easily be doubled to serve a crowd. Happy brunching!
If you’re a French toast lover like we are, you’ll not only enjoy this sheet pan French toast, but also this peanut butter banana French toast bake or this Instant Pot cinnamon French toast casserole or this stuffed French toast.
Brunch Dreams Come True
Anyone else LOVE ordering French toast at restaurants, but hate making it at home? The process is messy, it takes a long time if you’re making a big batch in a skillet, and you always end up with either too much egg mixture, or too much bread. Cue: sheet pan French toast! Which solves all of these finicky French toast qualms.
Perfect for Serving a Crowd!
Are you feeding your whole family? Or having a group over for brunch? This oven French toast is everything you’ve always wanted from stove top French toast — they’re all done at once!
No more keeping your French toast warm while you individually make each slice in a skillet. Just pop these in the oven all at once, and they’ll come out ready to serve.
Oven French Toast Tips and Tricks
This French toast recipe really couldn’t be any easier, but it’s important to keep in mind a few tips and tricks to ensure that you’re whipping up the perfect batch of French toast 😀
Don’t skip the cinnamon!
We never skip the cinnamon when making French toast! It gives each slice that perfect sweet flavor without adding any sugar at all. The best way to get an even coating of cinnamon on each slice is to sprinkle it after the slices have been dipped in the egg mixture and placed on the baking sheet.
Use a sliced bread you love!
If you don’t like the bread you’re starting with, you’re not going to love the French toast! We love using whole grain bread for French toast (Dave’s Killer Bread is one of our faves!), but if you have a favorite brand of sliced bread, go for it!
Love crispier French toast?
Bake that French toast at 375ºF! The higher baking temperature will allow the edges of the slices to get nice and crispy. You’ll bake for 8 minutes and then flip each slice. Then, place back into the oven, and bake for an additional 3-5 minutes, depending on your oven.
Love chewier French toast?
Bake at 350ºF! The lower baking temperature will allow your French toast to cook more slowly, creating chewier French toasty goodness. You’ll bake for 10 minutes and then flip each slice. Then, bake for an additional 4-6 minutes, depending on your oven.
French Toast Toppings
- Maple syrup (of course!)
- Greek yogurt
- Fresh berries
- Peanut butter
- Nutella
- Jam
- Butter
Check it out!
Make Ahead Breakfast Recipes
Learn how to freeze this recipe for later in our Make-Ahead Breakfast Recipes Freezer Meal Prep post! Plus, you’ll get 7 other freezer breakfast recipes, too!
PS: learn how to freeze and thaw this French Toast for later in this Make-Ahead Breakfast Recipes Freezer Meal Prep post!
Sheet Pan French Toast
Ingredients
- 8 slices whole grain bread
- 5 large eggs
- 2 tablespoons unsweetened almond milk
- ground cinnamon to taste
Instructions
- Preheat the oven to 350ºF and generously spray a baking sheet with non-stick cooking spray. Set aside.
- Next, whisk eggs and almond milk together in a medium mixing bowl or Pyrex.
- Carefully dip 1 slice of bread into the egg mixture. Make sure bread is fully submerged in the egg mixture. Let excess egg mixture drip from the bread and then place bread onto the baking sheet. Repeat until you have dipped all pieces of bread.
- Season French toast with ground cinnamon, to taste.
- Place the baking sheet in the oven and bake at 350ºF for around 10 minutes.
- Then flip each piece of bread and bake for an additonal 4-6 minutes.* We suggest spraying the baking sheet as you flip, just to be safe!
- Remove from the oven and serve with maple syrup.
Tips & Notes
- *For a crispier French toast: bake at 375ºF for 8 minutes and then flip. Bake for an additional 3-5 minutes.
- For a chewier French toast: bake at 350ºF for 10 minutes and then flip. Bake for an additional 4-6 minutes.
Watch It
Nutrition facts
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I was excited to try this review this morning. I followed it exactly for the crispier version but it did not brown and stuck to bsking sheet. I needed to brown them in a skillet.
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Can you use parchment paper to prevent sticking to the pan?
Yes you can!
I did the crispier french toast, and I didn’t need to regrease the pan when I flipped the toast. Turned out so yummy, and it froze and defrosted surprisingly well! Super enjoyed this as a meal prep recipe. Thank you!
Oh, and I did add some vanilla to the egg mix!
Where has this way of making French Toast been all my life? This is wonderful, so easy, less messy and we all get to eat at the same time rather than somebody waiting for more to be pan fried. I would post a pic but we ate it up! I don’t have almond milk so I just used some of the cream I had.
EDIT: I just wish they had made a way for me to print it out so I could add it to my recipe box.
Did not cook in the recommended time. While I do not want “crispy”, I do want some browning. And, who is going to remove all the bread to re-grease the pan?
Tried it this morning. Was delicious. Family loved it. Will definitely make it again. Thank you.
I haven’t even tried it yet and I’m already loving this recipe. Making french toast for 4 people can get to be a bit grueling. (Especially now that I’m nearly 5 months pregnant) I know it says to never skip the cinnamon but i will be doing so. I’m allergic to cinnamon and french toast isn’t worth that kind of torture. A tip for anyone else that shares that predicament I would suggest adding vanilla to the egg mix.
Allergic to cinnamon — NOOOO! I am so sorry to hear that. You could try a combination of any other baking spices such as ground ginger, nutmeg, allspice, etc.
Tried your Sheet Pan French Toast this morning using Texas Toast Bread. Four slices each side with half heels down the middle. Started at 375, but raised to 400 after 10 mins so toast would be crunchy. Added an extra 5 mins to finish. Picture is leftovers, AKA tomorrow’s early bird breakfast! Recipe is a keeper!!
Forgot to note I used lactose-free milk instead of almond and added some imitation vanilla, both unmeasured.
Looks delicious!!
Easy and can make many at once with three young ones, this is great! I had some as well! I felt that it was missing something. I followed the recipe for the crispy version. I used regular whole milk. Not sure if I need to add more milk? Add sugar? Or add more butter? (I had added butter after the flipping point.) Maybe vanilla extract? Powdered sugar? Or switch maple syrup brands? But this is a great starting point to figure out exactly the right way to make for my family. Thank you! And if you may have any idea what I should change or add, please feel free to let me know.
Try parchment paper for the sticking
I I tried this today and it was so good! I used store bought cinnamon raisin bread. My kids devoured it! I added extra almond milk (maybe doubled it) to the egg dip to help the bread soak it up, as the raisin bread was more dense. It worked perfectly! Great recipe! I see a lot more French toast in our future!
Glad you loved this!
I tried this today…and I followed the directions exactly but my toast stuck to the pan and my kids feedback was that it was kind of doughy inside….how can I adjust when I have this problem, because it was SUPER easy and I’m not sure what I did wrong….I turned the oven down when the toast was sticking but then it wasn’t hot enough to almost cook through the custard. Thanks!
That is very weird! I think you need to spray your pan better so it doesn’t stick! What kind of bread did you use? We used a classic wheat, so if you used a thick cut bread, that’s probably why it’s doughy!
Yes, I had the same problem 🙁 . All of the bread stuck to the pan, and I had poured oil on the tray, like you would a griddle (I even drizzled oil again on the pan when I turned the slices over). Mine, also, was doughy, and I used just regular white bread. It also barely browned. Shucks! I was hoping to use this method from now on ☹️.
So I made this recipe today and it’s yummy. One thing I did instead of using the cooking spray was just buttering the pan. Came out very toasty on the outside yet soft and fluffy on the inside without being squishy or anything. I felt it tasted almost the same as if I would have made in a pan. Love it (:
Genius!!!
This was the easiest thing you will ever make and it was delicious! A few thoughts: I used hearty thick Farmhouse bread but might try Challah or brioche the next time. Given the thickness of bread I will add an extra egg and 1/2 – 1 teaspoon of grand mariner. We don’t use almond milk so I substituted with French vanilla creamer for flavor. Also baking spray with flour works best as does spacing out the bread. So 4 slices to each pan. Thanks for a fantastic recipe.
Tried I tried this tonight and think I either need to soak the bread more or use more spray. It was sticking. If anyone has a suggestion I’d appreciate it.
I agree with Amy; I will never use a frying pan again! Now this way I can feed everyone at once without the french toast getting cold. Thanks Lee!
My bad… I meant thank you Emily!
YAY!! So glad you guys loved this <3