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Two pieces of French toast on a white plate with a fork

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!
Course Breakfast
Cuisine American
Keyword baked french toast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 461kcal


  • 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