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Sheet Pan French Toast
5 from 24 votes

Sheet Pan French Toast

This Sheet Pan French Toast recipe uses sliced brioche soaked in a custard of milk, eggs, brown sugar, cinnamon, and vanilla before baking in the oven. It produces a tender inside with lightly golden edges. The included sweet mascarpone cream adds a rich, creamy topping that can also be made with ricotta or cream cheese. Baking on a parchment-lined, buttered sheet pan simplifies cleanup and allows for easy flipping midway through cooking.

Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Course: Breakfast
Cuisine: French

Ingredients

  • 1 loaf brioche bread sliced
  • 2 cups milk whole
  • 4 large egg
  • 4 Tablespoons butter melted, salted
  • 1 Tablespoon vanilla extract
  • 2 to 3 Tablespoons brown sugar
  • 1/2 teaspoon cinnamon
Sweet Mascarpone Cream:
  • 4 ounces mascarpone may substitute ricotta cheese or cream cheese, cream
  • 1/2 cup heavy cream
  • 1/2 to 3/4 cup powdered sugar
  • 1 teaspoon vanilla
Fresh Fruit tossed in Sugar

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees. Generously spray a sheet pan with non-stick cooking spray to ensure the french toast doesn't stick to the pan. You can also add some melted butter on top of the non-stick cooking spray.
  2. In a large bowl, whisk together milk, eggs, melted butter, vanilla, brown sugar, and cinnamon.
  3. Dip each slice of bread into the egg mixture and turn it to coat. Another option is to pour the custard onto the baking sheet and turn the bread slices to coat each side.
  4. Bake for about 6-8 minutes per side. After baking for about 7 minutes, carefully remove the pan from the oven and flip the bread slices. Return the baking sheet to the oven and cook for another 6-8 minutes. *Since oven temperatures vary, it will depend on your oven so watch closely. Look for the french toast to turn a light golden brown color. You don't want to overbake.
  5. Place french toast slices on a plate and top with syrup, powdered sugar, sweet mascarpone cream, and sweetened fresh fruit.
Sweet Mascarpone Cream:
  1. In a medium mixing bowl, whip mascarpone cheese and heavy cream until soft peaks form. Fold in powdered sugar and vanilla.
  2. Toss fresh fruit with sugar in a bowl. Let sit for about 10 minutes to allow the sugar to bring out the sweetness of the fruit.

Notes

  • Choose thick, sturdy breads like brioche, challah, or Texas toast for best custard absorption and texture.
  • Generously spray or butter the baking sheet to prevent sticking and aid flipping.
  • Flip the bread slices halfway through baking to achieve even browning on both sides.
  • Serve with syrup, powdered sugar, sweet mascarpone cream, or fresh fruit as preferred.