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!
Maple syrup, berries, or powdered sugar for topping
Instructions
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.
Notes
Yes. You can skip buttering the parchment. I like using butter for a more caramelized finish and to more closely mimic skillet cooking.