Easy Sheet Pan French Toast
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Cook a big batch of Sheet Pan French Toast in the oven for a hassle-free, baked version of the breakfast classic. Infused with vanilla flavor and coated with a sweet, cinnamon-sugar layer, you’ll never want to make French toast the old way again!
Table of Contents
Sheet Pan French Toast
Make ahead casseroles are my go-to’s for holidays and busy mornings, but there’s something so special about making a fresh batch of French toast to start the day.
Unfortunately, whoever is the designated flipper ends up at the table last — or earlier batches end up cold and deflated by the time every slice is cooked.
Enter this recipe for cinnamon baked French toast which lets you bake enough for four hungry mouths at once!
And the more oven racks you have, the more batches you can make. Now everyone can savor the sweet flavor and crisp texture together.
Try sheet pan pancakes next, or make savory monkey bread that will have everyone begging for seconds!
Ingredient Notes and Substitutions
- Bread – Choose a loaf with thick slices (or cut them yourself) to get the best texture.
I’m a big fan of Texas toast or brioche for baked cinnamon French toast, but challah or an Italian loaf would be yummy too. And for extra cinnamon flavor, use my cinnamon swirl bread! - Eggs – The base of the custard coating, eggs add richness and texture to the bread when cooked. Bring them to room temp if you can — they’ll be easier to whisk.
- Milk & Heavy Cream – It’s important to have a balance of the two so the bread doesn’t get too soggy. You can also use half-and-half instead of the two separate ingredients.
If all you have is milk, that’s fine too. The texture will just be slightly less rich. - Vanilla Extract – Adds warmth and sweetness, though maple extract is great if you want more of that syrupy flavor.
- Cinnamon & Nutmeg – Swap the nutmeg for allspice or cloves if you aren’t a fan of the flavor. Or replace both with a pumpkin pie spice blend in the fall!
- Toppings – I like to dust both sides of my sheet pan French toast with cinnamon sugar. It makes the slices extra sweet and adds a little crunch.
For serving, top with powdered sugar or maple syrup (or both!) and anything else you’d like!
Tips and Tricks to Make Perfect Baked Cinnamon French Toast
- Use thick slices for the best texture.
Aim for ½ to ¾ inch thick for the right balance of crispy on the outside and chewy in the middle.
Thinner slices may end up falling apart or burning before the middle is cooked through.
Sturdy loaves are also better than, say, sandwich bread since they can soak up some of the liquid without becoming flimsy.
- Don’t line the sheet pan with parchment.
Trust me, the slices will end up sticking to the paper! Melted butter is more than enough to prevent sticking, as long as you swirl it around to coat the pan evenly.
Avoid cooking sprays also, as they’ll just end up burning and make the pan really difficult to clean — or worse, damage it!
- Prep ahead to save time in the morning.
Although sheet pan French toast is best right out of the oven, you can whisk together the egg mixture ahead of time.
Store it covered in the refrigerator overnight, then whisk it again before dipping the bread.
Prep Ahead
- Whisk together the egg mixture
- Mix cinnamon and sugar together
Kitchen Tools You Will Need
- Baking Sheet – Used for anything from cookies to roasting, a good sheet pan will last for years.
- Shallow Bowl – Whisk the custard mixture in a shallow dish to make dipping the bread easier.
- Heat-Safe Spatula – Quickly and easily flip cinnamon baked French toast on the sheet pan.
Serving Suggestions
Take baked cinnamon French toast to the next level with fresh berries and whipped cream! A handful of chopped nuts would be delicious too.
Since this recipe lets you cook large batches at once, it’s a great option for weekend brunch or holiday breakfasts. Set out a variety of toppings and let everyone make their own creation!
Pair with classics like scrambled eggs and sausage links, or throw together a ham and cheese quiche and some crispy potatoes for a fancier spread.
Storing and Reheating Leftovers
While sheet pan French toast tastes best when it’s fresh, you can refrigerate leftovers for up to 3 days.
Reheat slices in a toaster oven or air fryer for 5-7 minutes at 350°F. The microwave is quicker, but the texture will be soft.
You can also freeze leftovers for an easy breakfast option. Allow them to cool, then wrap in plastic and place in a sturdy Ziploc. Add a piece of parchment between slices to keep them from sticking together.
Freeze for up to 2 months, toasting or air frying directly from frozen until crisp and warmed through.
Cinnamon Baked French Toast FAQ
I don’t see why not! Slice the bread on the thicker side, then cut those into evenly sized sticks.
Next, line them up on the sheet pan after dipping in the egg mixture, leaving some space in between.
You may need to reduce the baking time by a few minutes on each side since they will likely cook faster.
Be careful not to oversaturate the bread — it should absorb some of the liquid but not soak all the way through.
Then, cook it until it’s golden brown and no longer feels wet. Broiling for an extra minute or two can help crisp up the edges as if the slices were pan-fried.
Sure! Coat the baking sheet with margarine or plant-based butter and use dairy-free milk in place of the milk and cream.
Oat milk is the best swap since it’s thick and creamy, though almond, soy, or coconut milk would work in a pinch.
Enjoy!
With love, from our simple kitchen to yours.
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Easy Sheet Pan French Toast
Ingredients
- 4 tablespoons salted butter
- 4 large eggs
- 1/2 cup heavy whipping cream
- 1/2 cup whole milk
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 slices thick bread, 3/4 to 1 inch thick
Optional Cinnamon-Sugar Topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Toppings (optional):
- Fruit, powdered sugar, syrup, whipped cream, nuts
Instructions
- Preheat the Oven: Preheat the oven to 400°F. Add the butter to a sheet pan and place it in the oven for 5 minutes to melt. Once melted, swirl the butter around to coat the entire pan evenly.
- Prepare the Cinnamon-Sugar Topping (Optional): In a small bowl, stir together the granulated sugar and cinnamon.
- Make the Egg Mixture: In a shallow dish, whisk together the eggs, heavy whipping cream, milk, vanilla extract, cinnamon, and nutmeg until fully combined.
- Coat the Bread: Dip each slice of bread into the egg mixture, ensuring both sides are fully coated. Let the bread soak for a few seconds per side before transferring to the buttered sheet pan.
- Bake: Sprinkle the tops of the bread slices with cinnamon-sugar topping if using. Bake for 10 minutes. Remove the pan from the oven, flip the bread, and sprinkle with additional cinnamon sugar if desired. Return to the oven and bake for another 10 minutes, or until golden brown and cooked through.
- Broil for Crispiness (Optional): For crispier French toast, broil for 1–2 minutes, watching closely to prevent burning.
- Serve: Remove from the oven and serve immediately with desired toppings.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
