Caramelized Sheet-Pan French Toast

By Susan Spungen

Published Dec. 9, 2020

Caramelized Sheet-Pan French Toast
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Total Time
40 minutes, plus overnight soaking
Rating
4(1,196)
Comments
Read comments

Caramelized and crunchy on the outside, soft and custardy on the inside, these almost comically thick sourdough slices taste like the love child of bread pudding and French toast. But instead of the usual brioche or challah, this calls for sturdier bread, preferably a not-too-tangy sourdough or country bread with a crust that’s neither chewy nor thick. You want a round or oblong loaf large enough for big pieces and soft enough to absorb the custard. It’s easy to caramelize the French toast in the oven, but the timing depends on your oven and pan, so check it frequently to ensure that it’s burnished but not burned.

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Ingredients

Yield:4 servings
  • 3large eggs
  • 1large egg yolk
  • 1cup whole milk
  • ½cup heavy cream
  • Pinch of kosher salt
  • 1teaspoon vanilla paste or extract
  • A few gratings of fresh nutmeg
  • ¼teaspoon ground cardamom
  • ½cup plus 2 tablespoons/125 grams granulated sugar
  • 1tablespoon orange or grapefruit liqueur (optional)
  • 2(2-inch-thick) slices sourdough or country bread, halved
  • 2tablespoons unsalted butter
  • Maple syrup and berries, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

589 calories; 24 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 84 grams carbohydrates; 1 gram dietary fiber; 75 grams sugars; 10 grams protein; 192 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

    The day before serving, in a medium bowl, combine eggs, egg yolk, milk, cream, salt, vanilla, nutmeg, cardamom, 2 tablespoons/25 grams sugar and the liqueur, if using. Whisk well until thoroughly combined.

  2. Step 2

    Place the bread in a gallon-size resealable plastic bag or shallow dish that will fit the slices snugly. Pour the egg mixture into the bag or dish to soak in the refrigerator for at least 8 hours. If in a bag, lay on a plate and turn the bag over from time to time. If in a dish, cover and flip the slices carefully now and then to ensure even soaking.

  3. Step 3

    When ready to cook, heat oven to 425 degrees. Remove the slices from the bag or dish, letting any excess drip off, and place on a plate. Coat the bread evenly with the remaining ½ cup/100 grams sugar.

  4. Step 4

    Heat a sheet pan or large cast-iron skillet in the oven for 5 minutes. Add 1 tablespoon butter to the pan. Spread it around and add the sugar-coated bread, spacing evenly. Reduce heat to 400 degrees. Cook until the bottoms are evenly burnished and golden brown, 14 to 18 minutes.

  5. Step 5

    Flip the bread and add the remaining tablespoon butter in slivers around the slices. Cook until the bottoms are nicely browned, 7 to 8 minutes. Turn the slices on the cut ends to caramelize, 4 to 5 minutes. Serve immediately with the syrup and berries.

Tip
  • To make a simple berry compote topping, heat blueberries in maple syrup until warm and nearly bursting. Remove from the heat and fold in raspberries.

Ratings

4 out of 5
1,196 user ratings
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Comments

laurie

This is how i've made French toast for Christmas morning for 40 years. i use a baguette, so that the kids can pick up the small slices and dip in the heated syrup/butter that i put in small ramekins on their plates. i use cinnamon instead of cardamom and no liqueur. you can top them with this lovely compote or syrup or sprinkle with powdered sugar and/or chocolate sauce.

JazzEasy

Yes. Each 2” slice is cut in half ( like a thick half moon), so the final step is caramelizing the cut end by standing the pieces upright on the cut ends.

cook.bot

Quibbles: 1) a half-cup of sugar seems like an enormous amount to sprinkle on just two slices of bread before baking, especially ones that are going to be doused in maple syrup; I would think a tablespoon apiece would be sufficient? And 2) I can't picture two slices of bread being adequate to serve 4 people, even if the slices are 2" thick. Everybody gets just half a slice? Seems kind of stingy for a holiday breakfast.

Louisa

This was delicious, however I must have made some prep mistakes as the bread was so soggy it flopped all over the place. But one baked and mixed with fresh berries and heated maple syrup it was irresistible. Tastes like candy. Very sweet and delicious.

Bobbi

Wanted to like this. Used sourdough loaf which didn’t seem extremely dense. Cut 2” slices. Soaked overnight in bag in fridge. Turned bag over a couple of times. Baked as directed. Fail. Custard didn’t soak into the center. About an inch was dry in the middle. Flavor was rather bland. I did use less sugar to coat as per comments. Glad I didn’t try it on Christmas morning.

Queen D

Made the recipe with less sugar than in the recipe. Used round sourdough bread and soaked for 24 hours. Placed in pre heated cast iron skillet and broiled the last 3 min for a nice Carmel crunch. Would definitely try again.

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