Sheet Pan French Toast with Cinnamon and Maple Syrup

Sheet Pan French Toast

Sheet pan French toast cooks eight whole slices together instead of in skillet batches. A brief dip in cinnamon custard leaves the centers soft without making the bread too fragile to move. The slices bake on a lightly oiled metal pan until their undersides brown, then get a closely watched broil for patchy golden tops—no flipping needed. Serve them warm, loosely overlapping on plates, with maple syrup poured over just before eating.

Time: 15 minutes prep; 12–17 minutes cooking; about 30 minutes total. Yield: 4 servings, 2 slices each.

Ingredients for Sheet Pan French Toast

• 8 slices sturdy bread, about 3/4 inch thick (about 400g)
• 4 large eggs
• 1 cup whole milk (240g)
• 2 tablespoons packed light brown sugar (25g)
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 1 tablespoon neutral oil
• About 1/3 cup maple syrup, for serving (105g)

How to Make Sheet Pan French Toast

1. Preheat and oil the pan: Set one oven rack in the lower third and another about 6 inches from the broiler. Heat the oven to 425°F (220°C). Spread the oil thinly and evenly over a bare, 18-by-13-inch rimmed metal sheet pan. Use a broiler-safe pan and do not line it with parchment.
2. Whisk the custard: Whisk the eggs, brown sugar, cinnamon, and salt until no large streaks of egg remain. Whisk in the milk and vanilla, then pour into a wide, shallow dish.
3. Dip the bread: Coat each slice on both sides, about 5–10 seconds per side for sturdy bread. It should be damp and slightly softened but still hold its shape. Let excess custard drip into the dish, then arrange the slices in one layer with small gaps. Do not pour leftover custard onto the pan. If the slices do not all fit, use a second pan rather than overlapping them.
4. Bake the bottoms: Bake uncovered on the lower rack for about 10–14 minutes. Starting at 10 minutes, carefully lift an edge with a thin spatula. The bottoms should be golden-brown, and the centers should look set, with no visibly wet custard on top.
5. Broil the tops: Move the pan to the upper rack and switch to broil. Watch continuously for about 1–3 minutes, until the tops have irregular golden and cinnamon-brown spots. Carefully reposition the pan if it browns unevenly. If the tops color before the centers look set, stop broiling and return the pan to the 425°F oven briefly.
6. Serve: Let the toast stand for about 1 minute, then lift the whole slices with a spatula. Loosely overlap two slices on each plate and pour maple syrup over them just before serving.

Choose Bread That Holds a Brief Soak

Sturdy white or whole-grain slices about 3/4 inch thick are easier to move without tearing. Give especially soft bread a shorter dip; drier bread may need a little longer. Either way, let excess custard drain off so it does not pool beneath the slices.

Brioche works for a richer version, but its delicate slices may need a shorter dip and an earlier browning check. Oat or nut milk can replace the whole milk, though the richness and browning may change. Handle gluten-free sliced bread gently and adjust the dip to how well it holds together.

How to Prevent Sticking and Soggy Bottoms

Spread the oil across the bare metal pan rather than leaving puddles. For this bake-then-broil method, direct contact with the oiled pan helps the undersides brown. Check that they are golden before moving the pan under the broiler; trying to lift the slices too early can make them harder to release. The finished centers should be soft, not wet with uncooked custard.

Serving and Storing Leftovers

Add syrup after cooking, not before broiling, so it stays on the plated toast instead of browning under the intense heat. Serve fresh berries alongside if desired. For a savory brunch companion, add sausage egg and cheese breakfast casserole.

Cool leftovers and refrigerate them promptly in a covered container. Reheat until hot in an oven or toaster oven if you want a drier surface; reheated toast may be softer than freshly baked.

Nutrition

Approximate nutrition per serving of 2 slices, including one-quarter of the maple syrup: 500 calories, 17g protein, 14g fat, and 77g carbohydrates. Based on total ingredient weights before baking, that is approximately 200 calories, 7g protein, 6g fat, and 31g carbohydrates per 100g. Values vary with the bread and how much custard the slices absorb.