Imagine waking up to the aroma of cinnamon and vanilla wafting through the air, leading you to a breakfast that promises to be delightful. Sheet Pan French Toast isn’t just a treat for your taste buds; it’s a celebration of cozy mornings and joyful family gatherings around the breakfast table. Whether you’re planning a lazy weekend brunch or looking to spruce up your weekday breakfast routine, this recipe is the perfect choice.

Why You’ll Love this Recipe
Sheet Pan French Toast Ingredients
How to Make Sheet Pan French Toast
Storage and Reheating Instructions
Helpful Tips & Substitutions
Try Some of our Other Favorite Breakfast Recipes

Why You’ll Love this Recipe

Utterly Effortless: Forget flipping individual slices. This recipe lets you bake everything together, saving time and hassle.
Perfect for Groups: Whether it’s a family brunch or a gathering with friends, this recipe serves up to eight, making it ideal for sharing.
Customizable: Whether you like your French toast extra sweet or a bit more on the savory side, this recipe is incredibly adaptable to your taste preferences.
A Flavorful Start: The blend of cinnamon, nutmeg, and vanilla isn’t just delicious; it fills your home with a warm, inviting aroma.

Sheet Pan French Toast Ingredients

Brioche Bread
Eggs
Milk
Heavy Cream
Vanilla Extract
Cinnamon
Nutmeg
Kosher Salt
Brown Sugar
Pecans
Flour
Butter
Powdered Sugar

*Scroll to Printable Recipe Card below for detailed amounts!

How to Make Sheet Pan French Toast

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minute
Servings: 8

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a large sheet pan with butter.
Arrange Bread: Arrange the bread slices in a single layer on the sheet pan. It’s okay if they overlap slightly.
Make the Custard Mixture: In a large mixing bowl, whisk together the eggs, milk, cream, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
Soak the Bread: Pour the custard mixture evenly over the bread slices. Make sure each piece is well coated. Allow the bread to soak for a few minutes, turning once to ensure both sides absorb the custard.
Make Topping: Mix together brown sugar, pecans, flour and salt in a bowl. Grate the cold butter into the bowl and mix until blended and crumbly.
Add Topping: Evenly sprinkle the pecan topping over the soaked bread pieces until covered.
Bake: Place the sheet pan in the preheated oven. Bake for 25-30 minutes, or until the bread is golden brown and the custard is set.
Serve: Remove from the oven and let it cool slightly. Cut into squares and serve with maple syrup, fresh berries, and a dusting of powdered sugar.

Storage and Reheating Instructions

How to Store Sheet Pan French Toast:

Let the French toast cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 3 days.

How to Reheat Sheet Pan French Toast:

Warm it in the oven at 350°F for about 10 minutes or microwave individual servings for 30-60 seconds.

Helpful Tips & Substitutions

Can This Be Frozen?

Absolutely! Wrap individual portions in plastic wrap and then place them in a ziplock bag. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator or use the microwave for a quick thaw. Reheat in the oven or microwave until warm.

Can This Be Made Ahead of Time?

Certainly! Assemble the French toast on the sheet pan and store it in the refrigerator overnight. In the morning, simply bake it as directed. The pecan topping can also be prepared in advance and stored in an airtight container.

Substitutions & Variations

Bread Choices: No brioche? Try challah or any thick-sliced bread.
Dairy-Free: Use almond milk and a dairy-free cream alternative.
Nut-Free: Skip the pecans or replace them with seeds like sunflower or pumpkin.
Add Fruits: Fresh or dried fruits like blueberries or raisins can add a delightful twist.

Helpful Cooking Notes

Don’t Over-Soak: To avoid soggy French toast, don’t let the bread soak for too long in the custard mixture.
Pan Size Matters: Use a large sheet pan to ensure even baking and space for the bread to puff up.
Check for Doneness: The French toast should be golden brown and set in the middle when it’s done.

Try Some of our Other Favorite Breakfast Recipes

Sheet Pan French Toast

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Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 539 kcal

Discover the joy of easy, delicious breakfasts with our Sheet Pan French Toast recipe. Perfect for family brunches or a quick weekday treat.

INGREDIENTS

1 loaf of Brioche Bread, cut into 1-inch slices
6 Eggs, large
3/4 cup Milk
3/4 cup Heavy Cream
2 tablespoons Vanilla Extract
2 teaspoons Cinnamon
1/4 teaspoon Nutmeg
Pinch of salt

Topping:

1 cup Brown Sugar
2 cups Pecans, Chopped
¼ cup of Flour
Pinch of Kosher Salt
1 stick of Butter, cold
Powdered Sugar for dusting

INSTRUCTIONS

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a large sheet pan with butter.
Arrange Bread: Arrange the bread slices in a single layer on the sheet pan. It’s okay if they overlap slightly.
Make the Custard Mixture: In a large mixing bowl, whisk together the eggs, milk, cream, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
Soak the Bread: Pour the custard mixture evenly over the bread slices. Make sure each piece is well coated. Allow the bread to soak for a few minutes, turning once to ensure both sides absorb the custard.
Make Topping: Mix together brown sugar, pecans, flour and salt in a bowl. Grate the cold butter into the bowl and mix until blended and crumbly.
Add Topping: Evenly sprinkle the pecan topping over the soaked bread pieces until covered.
Bake: Place the sheet pan in the preheated oven. Bake for 25-30 minutes, or until the bread is golden brown and the custard is set.
Serve: Remove from the oven and let it cool slightly. Cut into squares and serve with maple syrup, fresh berries, and a dusting of powdered sugar.

NOTES