Sheet Pan French Toast

french toast on a sheet pan with yogurt and fruit.

5 from 5 votes

Crispy and caramelized on the outside, soft and fluffy on the inside, this Sheet Pan French Toast is an easy way to make a breakfast favorite on a busy morning.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Brunch

Cuisine: American, French

Servings: slices

Calories: 302kcal

Author: Cynthia

Equipment

Ingredients

French toast

8 slices bread
4 large eggs
½ cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
6 tablespoons unsalted butter divided

Cinnamon sugar

¼ cup granulated sugar caster sugar
1 tablespoon ground cinnamon

Greek Yogurt Whipped Cream

½ cup heavy whipping cream
2 tablespoon powdered sugar
½ cup Greek yogurt plain

Instructions

Greek yogurt cream

Add heavy cream and sugar to a medium bowl. Using a whisk or a hand mixer, whip to soft peaks. Add yogurt and continue mixing until peaks hold when whisk or beaters are lifted from the bowl. Cover and chill until ready to use.

French toast

Combine ¼ cup of granulated sugar with 1 tablespoon of sugar and set aside.
Place a large sheet pan in the oven and turn the oven on to 400°F. When oven comes to temperature, leave sheet pan in the oven for an additional 15 minutes.
Make custard by whisking eggs, milk, sugar, vanilla, cinnamon, cardamom, and nutmeg and pour it into a shallow pan, such as a small sheet pan.
Remove hot pan from the oven and place 4 tablespoons of butter on the surface. Return to the oven for 5 minutes, or until the butter begins to brown around the edges of the pan.  
Place bread slices into the custard and soak on both sides for a few seconds, or as long as desired.
Carefully remove hot, buttery pan from the oven and place custard soaked bread on the pan. Sprinkle exposed sides with cinnamon sugar.
Place pan in the oven and bake for 10 minutes. Remove pan from oven and flip over bread slices. Sprinkle with more cinnamon sugar and return to the oven for another 10 minutes, or until the bread is browned on top and crispy on the edges.
Serve with your favorite side up (you know you’ll have a favorite side). Serve with Greek yogurt cream and fresh berries.

Notes

Use any bread you like. I used brioche, but challah, french bread, or even everyday white bread will work. The thicker the slices, the better.

Nutrition