This Oven Baked French Toast Recipe has made breakfast time easier than ever before! Thick, fluffy slices of brioche bread are dipped in a classic, creamy french toast mixture and baked on a sheet pan with a maple pecan crunch topping that is oh-so delightful! Give yourself a break in the breakfast department and whip up this incredibly simple Sheet Pan French Toast!
Reasons You’ll Love This
Easy Recipe – This Baked French Toast recipe will save you SO much time bent over the stove frying the french toast slice by slice.
Flavorful Breakfast – The combination of the vanilla and cinnamon paired with a candied maple pecan topping is truly incredible.
Pick Eater Approved – French toast is one of those universally loved breakfasts amongst all picky eaters!
Customizable – You can customize the topping, or leave it off entirely and top the french toast with fresh fruit, different syrups, spreads or sauces instead.
Sheet pan recipes have never let me down. If I can bake it in the oven instead of cooking it on the stove, 9 out of 10 times I will. This oven french toast has freed up a good 20-30 minutes of my morning to do other things, and we all know how precious those morning minutes are. You can’t even tell the difference in taste either, I highly recommend trying this!
Ingredient Info
This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.
- Bread – Sliced brioche bread is best. Challah bread works as well. If you use regular sandwich bread, lightly soak it in the custard.
- Milk – Whole milk is preferred but use whatever you have on hand. Non-dairy options work as well.
- Butter – You’ll need this to coat the sheet pan to mimic the flavor and texture you’d get from cooking it on the stove.
- Pecans – Walnuts work as well, or you can sub for coconut shreds, granola or even sunflower seeds.
- Maple Syrup – You can also use honey or agave syrup.
Step by Step Instructions
This is a discussion about the recipe. For the actual recipe with amounts, please see the recipe below.
- Combine pecans, maple syrup, butter, brown sugar, cinnamon, and salt in a bowl.
- In a separate bowl, whisk eggs, milk, vanilla, cinnamon, and salt.
- Add butter to the hot sheet pan until it evenly coats the surface.
- Dip bread into the custard then place it on the pan. Repeat step until done.
- Add pecan topping mixture on top, then bake until golden.
- Let it cool and serve with additional toppings.
Tips & Advice
Christi’s Kitchen Tips
For an easier time dipping the french toast, use day or two old bread. If the bread is too soft it may be too soggy to handle. Soaking for any longer than 1-2 seconds per side will also make the french toast too soggy.
Storage – Let the French toast cool completely, then store in an airtight container with parchment between layers in the fridge for up to 3 days or freeze for up to 2 months. Reheat refrigerated slices at 350°F for 8-10 minutes, or frozen slices for 12-15 minutes. For a quicker option, microwave frozen pieces for 30-45 seconds, then crisp in a toaster oven or skillet if desired.
Make Ahead – You can make the custard and the mixture ahead of time and store it in the fridge separately in airtight containers. When you’re ready to bake, just preheat the pan, dip and bake like normal.
Equipment
For this Oven Baked French Toast Recipe you’ll need a few or all items listed below to help you with this recipe.
FAQs
Since we’re not frying it on the pan, it’s important the sheet pan is well greased with butter to get that fried, crispy texture on the toast. Another big mistake is letting the french toast soak in the custard for longer than a few seconds.
Whisking the eggs really well with the rest of the custard ingredients helps ensure an even coverage of custard on the bread which will allow the french toast crisp up evenly in the oven.
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Oven Baked French Toast
Equipment
- 13×8 Sheet Pan with raised edges
Ingredients
French Toast Ingredients
- 10-12 slices brioche bread 1/2inch thick
- 5 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons butter cubed
Maple Pecan Topping Ingredients
- 1/2 cup pecans chopped
- 1/4 cup maple syrup
- 2 tablespoons butter melted
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Place a sheet pan in the oven then begin preheating to 375°F. While that preheats, start on the topping.
- Add chopped pecans, maple syrup, melted butter, brown sugar, cinnamon, and salt in a bowl, then stir to combine. Set aside and begin on the custard.
- Whisk eggs, milk, vanilla, cinnamon, and salt in a shallow bowl. Set aside.
- Remove the pan from the oven, and add the cubed butter to the pan. Let that melt down then tilt the pan so the butter evenly coats the sheet pan.
- Quickly dip a slice of brioche bread into the custard mixture for 1-2 seconds on each side. Let the excess drip off, then place it on the hot sheet pan. Repeat this step for each slice of bread.
- Add a spoonful of the topping mixture to each slice of bread, dividing evenly amongst each slice then place the pan in the oven and allow the french toast to bake for 25-28 minutes or until the french toast is golden and the topping is crisp.
- Remove from the oven and allow it to cool on the pan for a few minutes. Remove a slice, serve with syrup or any additional toppings of your choice and enjoy!
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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