Sheet Pan Brown Sugar French Toast
Made with brown sugar, brioche and vanilla this sheet pan french toast is the best way to feed a breakfast crowd in about 20 minutes! It's like baked French toast but with crispy edges!
Servings 4 people
- Softened butter plus more for serving
- 4 large eggs
- ¼ cup half and half
- 2 tbsp Brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- pinch of salt
- 8 thick slices brioche (see notes)
- Maple syrup, berries, or powdered sugar for topping
Preheat the oven to 350ºF. Line a half sheet pan with parchment paper. Lightly brush the parchment paper with melted butter. Set aside.
Whisk the eggs, half and half, brown sugar, cinnamon, nutmeg, vanilla, and salt in a shallow pie dish or pan.
Dip each piece of brioche in the egg mixture. Turn. Remove the slice shaking off any excess custard. Place on the parchment. Repeat - placing the slices about an inch apart until all slices are coated and placed on the pan.
Bake in the preheated oven 15 minutes. Flip and cook another 5 minutes or until the center is set. Serve warm topped with butter, maple syrup, and fruit as desired.
Yes. You can skip buttering the parchment. I like using butter for a more caramelized finish and to more closely mimic skillet cooking.
Calories: 461kcal | Carbohydrates: 39g | Protein: 14g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 304mg | Sodium: 441mg | Potassium: 94mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1070IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg