Sheet Pan French Toast
By: Co+op
Recipe Information
Total Time: 45 minutes; 15 minutes active
Servings: 3-4
Instead of standing over the stove turning slices of French toast, try this baked version. By spreading brown sugar and butter in the baking pan, the French toast makes its own caramel topping. You won’t need syrup!
Ingredients
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 slices sliced whole wheat bread
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter
Preparation
- In a medium bowl, whisk the eggs, milk, vanilla, cinnamon and salt. Place the slices of bread in a single layer on a 10-by-15-inch baking sheet and pour the egg mixture evenly over the bread, coating each slice. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 375 F. In a small pot (or medium bowl in the microwave), melt the butter. Stir in the brown sugar. Dollop the mixture on another 10-by-15-inch-baking pan and spread with the back of a spoon where the toast will be placed.
- Carefully turn over each slice of bread and place on the buttered pan.
- Bake for 25 to 30 minutes, until the top of the toast is golden brown and the sugar is bubbling around the toast.
- Use a metal spatula to flip the pieces onto plates, sugar side up, and scrape any extra syrup on top of the toast.
Serving Suggestion
Serve with sausage or bacon and fresh fruit on the side.
Nutritional Information
490 calories, 24 g. fat, 290 mg. cholesterol, 600 mg. sodium, 53 g. carbohydrate, 2 g. fiber, 17 g. protein