Brown Sugar Sheet-Pan French Toast

By Melissa Clark

Published May 6, 2024

Brown Sugar Sheet-Pan French Toast
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
4 hours 45 minutes
Prep Time
5 minutes
Cook Time
40 minutes, plus 4 hours' soaking
Rating
5(275)
Comments
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With a cracking, caramelized brown sugar crust topping and soft, custardy slices of challah, this sheet-pan French toast is sweet perfection all by itself, without the need for maple syrup or powdered sugar. Baking it on a sheet pan eliminates the need to stand at the stove, pan-frying slices in batches. And while the oven is on, it’s easy to throw in a pan of bacon as well. If you can plan ahead, it’s best to start this the night before; the longer the challah soaks in the cinnamon-scented egg mixture, the better and more cakelike the result.

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Ingredients

Yield:6 to 8 servings
  • 6large eggs
  • 2¼cups/535 grams whole milk
  • 2teaspoons vanilla extract
  • ½teaspoon ground cinnamon
  • ½teaspoon fine sea salt or table salt
  • 1(1-pound) challah loaf, cut into 1-inch-thick slices
  • 1packed cup/210 grams dark brown sugar
  • ½cup/113 grams unsalted butter, melted
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

462 calories; 21 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 1 gram dietary fiber; 30 grams sugars; 12 grams protein; 452 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl, whisk eggs until well combined, then whisk in milk, vanilla, cinnamon and salt.

  2. Step 2

    Place the bread in a rimmed sheet pan. Pour the mixture on top and flip the slices to coat with custard on both sides. Let bread soak in the refrigerator for 4 hours or overnight. Flip the bread again halfway through soaking (or about an hour before baking).

  3. Step 3

    Heat oven to 375 degrees. Pour brown sugar and melted butter onto a baking sheet and use an offset spatula to help combine it into a smooth mixture.

  4. Step 4

    Carefully place the bread on top of the sugared baking sheet, leaving any excess liquid in the other pan. Bake for 27 to 35 minutes, or until the tops are golden brown and puffed and the sugar is bubbling.

  5. Step 5

    Serve immediately, with the crunchy brown sugar side facing up, and drizzle more of the pan syrup on top.

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Ratings

5 out of 5
275 user ratings
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Comments

MJ

If you're already using a saucepan to melt the butter, why not combine the brown sugar with the butter in it. That's certainly easier than trying to stir it all together on the sheet.

Leslie

I made this today. One pan soaked in the custard overnight and the brown sugar did not caramelize. The other pan was made up in the morning and only soaked in the custard for a short time - it was caramelized and I liked it better. Added orange zest to the custard. Both versions were eaten with delight. Will definitely make it again

kwaz

Delicious! My only change is to use salted butter instead of unsalted for the brown sugar mixture. Also LOVED the tip about cutting into chunks instead of slices - way easier to soak.

Andrea Zalaznick Burdick

This recipe got rave reviews, will definitely make it again! The sugar never caramelized, however everyone loved it as is. For my GF DIL I used GF TJ waffles. It worked out okay, but next time I'll get a full loaf of GF brioche.

nkk

Hello fellow french toast lovers, We'll continue the technique of soaking overnight & baking on a parchment-lined sheet pan. But the recipe has more eggs and liquid than necessary and the brown sugar/butter mixture hardened up after taking it from the oven, sticking to our teeth. So we tried using our go-to FT recipe from the Better Homes & Garden Cookbook. Only 1 c milk, 4 eggs to a loaf of challah and much less butter & sugar. So easy baking it in the oven and the results delicious.

Barb

What about using sourdough?

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