your notes:
sheet pan french toast
This recipe is less fussy AND less messy than your typical French toast recipe.
Gather Cooking Equipment
Prepare Ingredients
HEAT AND GREASE: Adjust 1 oven rack to lowest position and second rack 5 to 6 inches from broiler element. Heat oven to 425 degrees. Spray baking sheet well with vegetable oil spray.
WHISK: In large bowl, whisk eggs, vanilla, brown sugar, cinnamon, and salt until well combined and sugar is dissolved, about 30 seconds. Add milk and melted butter and whisk until combined.
Food for Thought
Fun Fact! The Name Game
Some say French toast gets its name from pain perdu, which is French for “lost bread” (since it’s a great recipe to help use up stale bread that otherwise might be “lost” or thrown away). But this custardy breakfast dish has been called all sorts of other names: everything from eggy bread to German toast to poor knights of Windsor! No matter what you call it, it’s one tasty breakfast.
Try It This Way
We developed this recipe to work with a very specific kind of bread: supermarket presliced white bread that measures 4 by 6 inches and is ¾ inch thick. (The size of the slices is the key to soaking up the right amount of custard on the baking sheet.) If you want to use whole-grain sandwich bread, you will need a little more custard. The whole-grain breads are drier, so they absorb more of the custard.
Whole-Grain French Toast
To use whole-wheat, oatmeal, or multigrain sandwich bread instead of the white bread, use 4 eggs and increase the milk to 1⅓ cups. Make sure the slices measure about 4 by 6 inches and are ¾ inch thick to ensure that they soak up all the custard on the sheet before baking.
