Sheet Pan French Toast Bake
This is the most wonderful, easy Sheet Pan French Toast Bake to make for a group of people. We love how simple this breakfast recipe is to just pop into the oven for any breakfast or brunch gathering.
Servings: 9 servings
Chef Alli
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Ingredients
- 1 cup unsalted butter
- 1/2 cup packed dark brown sugar
- 1 cup toasted pecan halves
- 1 loaf Italian bread, sliced into nice, thick slices (about 11/4 inch thickness)
- 5 eggs, beaten
- 2 cups milk
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- pinch of ground nutmeg
- pure maple syrup, warmed
- powdered sugar, for garnishing
Instructions
- Preheat oven to 350 degrees F.
- Place butter, brown sugar and pecans onto a large rimmed baking sheet, then place the baking sheet into the preheated oven for 5 minutes or until butter is melted; use a whisk to combine the melted butter with the brown sugar and pecans, spreading the mixture evenly over the baking sheet.
- Meanwhile, in a large mixing bowl, combine the eggs with the milk, vanilla, cinnamon and nutmeg; dip the sliced bread into the egg mixture and place on top of the prepared brown sugar mixture on the baking sheet.
- Bake, uncovered, on center rack of the oven for 15 minutes; turn slices over and bake an additional 15 minutes, or until the bread is slightly crisped on the edges.
- To serve, place warm French toast slices onto serving plates, then drizzle with additional warm maple syrup and a sprinkle of powdered sugar.
Notes
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Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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