Sheet Pan Baked French Toast with Maple Syrup
This sheet pan baked French toast recipe offers an easy and delicious way to enjoy a classic breakfast favorite. Perfect for brunch or feeding a crowd, it's served with a drizzle of maple syrup for added sweetness.
Equipment
- 1 Sheet Pan greased
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Custard Base
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
French Toast
- 1 loaf French bread sliced thick
- 2 tbsp butter melted
- Maple syrup for serving
Instructions
Preparation
- Preheat your oven to 350°F. Grease a sheet pan with melted butter to prevent sticking.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- Dip each slice of French bread into the custard mixture, ensuring both sides are coated. Allow the bread to absorb the mixture for a minute for best results.
Baking
- Place the soaked bread slices onto the prepared sheet pan, arranging them in a single layer without overlapping.
- Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden brown and the centers are set.
Serving
- Remove from the oven and allow to cool slightly. Serve warm with a generous drizzle of maple syrup and any additional toppings of your choice.
Storage
- Store any leftover French toast in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster for best results.
Notes
Pro Tips: Use day-old bread for better absorption. Ingredient Substitutions: Try using almond or soy milk for a dairy-free option. How to Serve: Best served warm with toppings like fresh berries or nuts. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare the custard the night before for a quick morning assembly.