Sheet Pan French Toast

​I have a lot of respect for French Toast.  Sure it's crazy good but it's also a really ingenious (and efficient) use of ingredients.  What else am I going to do with my leftover bread?  Make croutons?  Make bread crumbs?  I do both of those things but I don't feel like either of those is the best use of my stale bread.  I prefer to dip my stale bread in an eggy custard, brown it in butter and drench it with sweet maple syrup.  The only thing better than having stale bread is having an overripe banana that I can turn into banana bread to go with it.  

My only issue that I have when I make french toast is that I can't seem to make enough of it at one time.  My largest skillet only holds 2 pieces of bread at a time so when I'm make french toast for any more than two people, we have to eat in shifts.  That was until I ran across this recipe for Sheet Pan French Toast.  This is genius.  8 slices of hearty, delicious, eggy french toast baked at the same time to perfection in  the oven.

Sheet Pan French Toast
3 eggs
1 Tablespoon vanilla
2 teaspoons brown sugar
1/2 teaspoon cinnamon 
1/4 teaspoon salt
2 Tablespoons butter, melted
1 cup milk
8 slices hearty sandwich bread

Preheat oven to 425.  Whisk together eggs, vanilla, sugar, cinnamon and salt.  

Drizzle in melted butter while whisking. 

Whisk in milk.

Pour mixture onto a greased making sheet. 

Arrange bread in single layer.  

Flip and let sit 1 minute to absorb. 

Bake on lower oven rack for 10-15 minutes or until bottom is browned.

Turn on broiler with pan still in oven.  Broil until tops are browned. 

Breakfast is served. 

​Ciao!

Click here for a printable version of this recipe