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Sheet Pan French Toast for a Crowd

Ingredients · Serves 6 · Prep 15 min · Total 47 min

  • 3 tbsp unsalted butter, melted
  • 6 large eggs
  • 1 ½ cups whole milk
  • 2 tbsp brown sugar
  • 1 ½ tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp kosher salt
  • 12 slices bread, day-old sandwich or brioche slices
  • 1 tbsp powdered sugar, for dusting (optional)
  • maple syrup, to serve
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Sheet Pan French Toast for a Crowd

Steps

  1. Heat the oven to 425°F (220°C) with a rack in the middle.
  2. Line a sheet pan with parchment and brush the melted butter all over the parchment.
  3. Whisk the eggs in a large bowl until smooth, then whisk in the milk, brown sugar, vanilla, cinnamon and salt.
  4. Pour the custard onto the buttered sheet pan and tilt it so the custard covers the whole bottom.
  5. Lay the bread slices on the pan in 3 rows of 4, pressing them into the custard.
  6. Let the bread soak.
  7. Flip every slice with tongs or a spatula so the dry tops can soak up the rest of the custard.
  8. Let the second side soak until almost all the custard is absorbed.
  9. Bake until the bottoms are golden brown.
  10. Flip the slices and bake until the second side is golden, the slices are puffed and no wet custard shows when you press the center (160°F inside).
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Sheet Pan French Toast for a Crowd

Steps, continued

  1. Dust with powdered sugar, if using, and serve hot with maple syrup.
  2. Cook to 160°F inside (check with a thermometer).