The Weekend Wonder SpotOn Sheet Pan French Toast

The Weekend Wonder Spoton Sheet Pan French Toast

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Preparation time:15 Mins

Cooking time:25 Mins

Servings:8 generous servings

Ingredients:

• 15g (1 tbsp) Unsalted Butter, softened (for greasing the pan)
• 1 sheet Parchment Paper
• 500g (approx. 1.1 lb) Sturdy Bread (Challah or Brioche), day-old, sliced
• 8 Large Eggs
• 300 ml (1 ¼ cups) Whole Milk
• 60 ml (¼ cup) Heavy Cream (Double Cream)
• 50g (4 tbsp) Granulated Sugar (Caster Sugar)
• 10 ml (2 tsp) Pure Vanilla Extract
• 5 ml (1 tsp) Ground Cinnamon
• 1.25 ml (¼ tsp) Ground Nutmeg
• 1 pinch Fine Sea Salt
• 15g (1 tbsp) Powdered Sugar (Icing Sugar), for dusting
• Maple Syrup, to serve

Instructions:

• Preheat the oven temperature to 200°C (400°F). Lightly grease the half-sheet pan with softened butter, then line it with parchment paper for easy cleanup.
• Using a serrated knife, slice the bread into thick, diagonal slices, approximately 1.5–2 cm (¾ inch) thick. Briefly arrange the slices snugly on the prepared sheet pan to test the fit. Set aside.
• Prepare the Custard: In a large mixing bowl, crack the 8 large eggs and whisk vigorously until fully incorporated. Whisk in the whole milk and heavy cream. Add the granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the sugar is dissolved and the mixture is homogenous.
• Soak and Arrange: Quickly dip each bread slice into the custard mixture, ensuring both sides are coated but not saturated. Arrange the coated slices tightly back onto the sheet pan. Gently pour any remaining custard mixture evenly over the top and into the crevices between the bread slices.
• Rest: Allow the assembled French toast to sit for 15–20 minutes at room temperature so the custard can fully soak into the centres of the bread.
• Bake: Place the sheet pan in the preheated oven (200°C / 400°F). Bake for 20 to 25 minutes, until the edges are golden brown, the surface is slightly puffed, and the centre looks set when lightly pressed.
• Finish and Serve: Remove the pan from the oven and allow to cool slightly for 5 minutes. Dust generously with powdered sugar just before serving. Slice directly on the sheet pan and serve immediately with a generous drizzle of maple syrup.

Nutrition Facts

Calories:400 kcal

Protein:17 g

Fat:20 g

Carbs:45 g

Fiber:1.5 g

Sugar:18 g

Sodium:350 mg

Recipe Info

Category:Breakfast; Brunch

Cuisine:American

Ditch the Flipper: Meet the Best Baked French Toast Ever

Oh my gosh, who else is absolutely sick of standing over the hob trying to flip tiny slices of French toast one by one? It is honestly the worst way to spend a weekend brunch sheet pan delight .

I finally found the secret to stress-free mornings: the glorious Sheet Pan French Toast . This method is an absolute game-changer for serving your crew.

I swear, for years, making French toast felt like a marathon, not a breakfast. You’d get the first batch perfect, but the fourth batch would burn while you were soaking the fifth batch.

That entire stressful scenario is why I pivoted to Baking French Toast instead. It completely eliminates the need for constant flipping and temperature checks.

This is not your standard recipe. Think of this preparation as a super plush, giant French toast casserole sheet pan .

It’s essentially a rich Brioche French toast bake recipe that guarantees that gorgeous, creamy texture inside while still giving you perfectly crisp edges.

The best part? It’s ridiculously easy. We’re talking 15 minutes of hands-on prep, then the oven does all the heavy lifting for you.

Did you know that on average, flipping 8 slices of French toast individually takes up nearly 10 minutes of active cooking time? Time you could spend drinking coffee!

This recipe is particularly designed to be an easy French toast for a crowd . If you have eight hungry people coming over, you no longer need four different batches.

Everything fits snugly onto one standard half sheet pan breakfast recipes size. No fuss, minimal washing up—hello, One Pan French Toast magic!

Why use a Sheet French Toast approach? Because you get consistently perfect results, every single time. It avoids that dreaded soggy middle that happens when you rush the process on the stovetop.

Plus, using sturdy bread means this breakfast gives you a decent dose of complex carbs and satisfying protein, keeping everyone full until lunch.

This is the ultimate lazy Saturday breakfast or a holiday morning star. Honestly, once you try making Pan French Toast in the oven, you will never go back to that greasy frying pan.

So, are you ready to reclaim your weekend mornings? Grab your largest sheet tray, because here is everything you need to start soaking the bread.

Getting Ready: The Secret to the Best Baked French Toast

Oh my gosh, I used to dread making French toast for a crowd. I’d be stuck at the hob, flipping endlessly, while everyone else was sipping coffee.

That’s why this Sheet Pan French Toast method is the best. It’s the ultimate Weekend brunch sheet pan delight . If you want Easy French toast for a crowd , this is how you do it.

This recipe guarantees that fluffy, Brioche French toast bake recipe texture with zero fuss. Seriously, Baking French Toast changes everything.

The Good Stuff: Ingredients for Proper Pan French Toast

This recipe focuses on quality over complexity. Think of this as a fancy French toast casserole sheet pan , but simpler.

The bread choice is the most important decision you’ll make! Did you know brioche holds up 40% better than standard white loafs when soaked? That’s structure we need.

Must-Haves for One Pan French Toast

• The Bread: You need 500g (1.1 lb) of Challah or Brioche. This is key. Day-old or slightly stale bread works best. Fresh bread just turns to mush. We need structure for soaking!
• The Dairy: Eight Large Eggs. Use decent ones; it makes a difference. Then 300 ml (1 ¼ cups) Whole Milk and 60 ml (¼ cup) Heavy Cream. Don’t skip the cream. It creates that rich, creamy inside texture. Honestly, that quarter cup of cream elevates this Sheet French Toast .
• Sweetness: 50g (4 tbsp) Granulated Sugar in the custard. We rely on the maple syrup later for the main sweetness kick.

Flavour Boosters and Aromatics

These are the elements that make your kitchen smell like a dream.

Cinnamon is non-negotiable here. I always add 5 ml (1 tsp) Ground Cinnamon. Plus, 1.25 ml (¼ tsp) Ground Nutmeg.

The nutmeg adds a necessary warmth. If you don't have nutmeg, a pinch of ground ginger works in a pinch.

Finally, 10 ml (2 tsp) Pure Vanilla Extract. Skipping the vanilla is a crime, you know? It rounds everything out.

I learned that the hard way when I forgot it once—the flavour was flat!

Tools of the Trade: Equipment Needed

The best part? You don't need a special gadget. This is a minimal equipment recipe.

You really only need your trusty Half sheet pan breakfast recipes buddy. That standard 18 x 13 inch (45 x 33 cm) size pan is perfect for this huge portion of Best Baked French Toast .

If your pan is smaller, just cut fewer slices. I also swear by parchment paper. It makes cleanup zero. Seriously, zero! Just a simple mixing bowl for the custard and a whisk.

That's it. Keep it easy, keep it clean. It makes the One Pan French Toast life so much better.

The Weekend Wonder: Spot-On Sheet Pan French Toast

Oh my gosh, Sunday mornings are precious, right? I used to dread making French toast for friends. Standing there, flipping slices endlessly.

It felt like a workout! Then I discovered the brilliance of Sheet Pan French Toast . Seriously, it changed my brunch game entirely.

This method is the ultimate Easy French toast for a crowd solution you need.

Getting Ready: Mise En Place Magic

First things first: oven on. We need it hot at 200° C ( 400° F) . Grab your Half sheet pan breakfast recipes essential tray.

Butter it lightly, then line it with parchment paper. Trust me on the paper; cleanup is a dream. That’s essential organisation!

Now, the bread. You need a sturdy loaf, something like the Brioche French toast bake recipe style. Slice it diagonally, about three-quarters of an inch thick.

Use a serrated knife for clean cuts.

Whisk up the custard next. Crack those eight eggs! Whisk vigorously until they are pale and slightly frothy. Then add your milk, cream, and lovely spices.

Whisk until the sugar is totally dissolved. No one wants a gritty bite!

The Soak and The Bake

Dip each slice quickly in the custard. Don't drown them! We are aiming for moist, not mushy. Arrange them super snugly on the sheet pan breakfast .

Then pour any leftover custard right over the top. Fill those little crevices!

This next bit is crucial. Do not skip the soak! Let the assembled Pan French Toast sit for 15 to 20 minutes at room temp.

This rest ensures you get that perfectly creamy centre. Shoving it straight into the oven is the biggest rookie mistake.

Once soaked, it’s oven time! Slide the One Pan French Toast right in. Bake for 20 to 25 minutes .

Look for golden brown edges and a slight puff in the middle. The surface should look set, not wobbly.

Blogger Secrets: My Pro Tips

Okay, my top secret for the Best Baked French Toast ? Stale bread always wins. Fresh bread turns to absolute sludge! I once tried fresh ciabatta; it was a soggy French toast casserole sheet pan fail, frankly.

Day-old bread holds its structure better.

Secondly, don't rush that soaking time. Seriously, set a timer for 15 minutes. That wait gives the custard time to work its magic.

This simple Baking French Toast method is meant to simplify life. So just relax, let the oven do the heavy lifting, and enjoy your stress-free Weekend brunch sheet pan delight !

Beyond the Bake: Making Your Sheet Pan French Toast Shine

Honestly, making this One Pan French Toast recipe is already a win. You’ve bypassed the flipping fatigue! But these little tips? They take your Weekend brunch sheet pan delight from great to absolutely legendary.

I’ve tried these little tricks after hosting countless times. Trust me, they work.

Presenting Your Sheet French Toast Masterpiece

Plating might seem excessive for Baking French Toast , but presentation is key! Since you’ve got a massive Half sheet pan breakfast recipes serving size, you can slice it into squares right there in the pan.

Then, lift them out gently with a spatula.

Give it a proper dusting of icing sugar. Like a light winter snowfall, you know? Then, add a pop of colour.

Berries are brilliant—strawberries or raspberries look amazing next to the golden crust. Want a proper English vibe? Serve alongside crisp streaky bacon.

The salty-sweet contrast is non-negotiable, in my book.

Stashing Away the Leftovers

If you miraculously have leftovers (which is rare when you make Easy French toast for a crowd ), you need to store them right.

This baked treat is basically a French toast casserole sheet pan . Pop any cooled portions into an airtight container. They’ll keep in the fridge for up to 3 days .

Now, the tricky part: reheating. Microwaves make it rubbery. Don't do it! To get that Best Baked French Toast texture back, heat slices on a smaller tray in the oven at 180° C ( 350° F) for about 8 to 10 minutes.

It'll stay wonderfully soft inside.

Easy Peasy Variations

One question I get asked loads: "Can I make this dairy-free?" Absolutely. This Sheet Pan French Toast is surprisingly flexible.

Swap out the whole milk and heavy cream for full-fat coconut milk or oat milk. Just make sure the plant milk is unsweetened.

The richness of the Brioche French toast bake recipe still shines through. If you are baking this near autumn, try tossing some thinly sliced apples and pecans over the top right before it goes into the oven.

Instant seasonal comfort!

Simple Energy Boost

This Pan French Toast isn't just delicious; it’s genuinely satisfying. Because we use eggs and a bit of cream, you get a good dose of protein alongside the energy from the bread.

Protein is what keeps you feeling full and avoids that immediate sugar crash mid-morning. It’s the perfect, hearty fuel needed for a busy weekend.

Honestly, ditch the flipping drama. This is the simplest, most delicious way to feed hungry mates or family. Enjoy every golden, custardy bite!