Brown Sugar Sheet-Pan French Toast
Published May 7, 2024
- Total Time
- 4 hours 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes, plus 4 hours' soaking
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 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
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.
Powered by
Preparation
- Step 1
In a bowl, whisk eggs until well combined, then whisk in milk, vanilla, cinnamon and salt.
- 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).
- 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.
- 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.
- Step 5
Serve immediately, with the crunchy brown sugar side facing up, and drizzle more of the pan syrup on top.
Private Notes
Comments
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.
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
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.
Wow! Finally tried this today with sale day old “French toast cinnamon bread” from local grocer. Just as an fyi, it was 24 ounces for 10 thick slices and two smaller heels, so more dense than brioche or challah. Toasted lightly before soaking. I also used 4 eggs and two yolks, left out the cinnamon, served with cooked apples. As you’ll see from other NYT similar recipes as well as comments, endless riffs possible! I will probably never make stovetop French toast again. Thnx, Melissa!
After watching Melissa Clark’s video, I used 4 eggs and two yolks instead of the six eggs and added 1/2 tsp cardamom to the egg mixture. I also accidentally left out the cinnamon in the egg mixture and added it to the sugar and butter topping. The result was incredible. Rich, custardy, and nicely spiced. Everyone loved it and it’s now my go-to breakfast when family visits.
Instead of overnight, soaked sliced brioche in pan for about 30 minutes before baking. Delicious! It’s a perfect recipe!