Baked french toast with fresh strawberries and ice cream on a dark background, top view
Sheet Pan French Toast Saves The Day For A Low Maintenance Breakfast
By Carolyn Jenkins
Frying slices of French toast one by one in a skillet doesn't allow for mass production, but baking a large batch of French toast on a sheet pan in the oven is quicker and easier.
To create a crispy exterior, first preheat your sheet pan and oven. When it's hot enough, melt some butter on it and add a sprinkling of sugar, followed by your soaked bread.
Once the toast starts to cook in the hot butter, the sugar caramelizes and crisps up the edges. After your toast has finished baking, broil it for a few minutes to brown the tops.
French toast lives and dies by its primary ingredient: bread. With the wrong kind, your toast may not have the right consistency to absorb enough of the eggy custard.
French-style brioche bread is a solid choice because it can dry out on the counter overnight to absorb the custard without becoming oversaturated and soggy.
Challah also works well since it has a tight crumb, meaning it lacks big air bubbles and does a great job absorbing and retaining the custard during cooking.