Sheet Pan French Toast

This Thick-Cut Sheet Pan French Toast is a show-stopping breakfast that’s deceptively simple to make. Thick slices of brioche or challah are soaked in a rich custard, baked until golden, and served warm with whipped lemon ricotta, fresh strawberries, and a drizzle of maple syrup or honey.

This recipe brings brightness and texture with every bite — and no flipping required!

Why You’ll Love This Recipe:

No standing over the stove — it’s all done in the oven

1. Perfectly crisp edges and custardy centers

2. Beautifully balanced with tangy lemon ricotta and sweet berries

3. Feeds a crowd easily — great for brunch or holidays

4. Easy to prep ahead and reheat

Final Thoughts:

This Sheet Pan French Toast with Whipped Lemon Ricotta & Strawberries is the kind of brunch recipe that feels indulgent and fancy, yet is incredibly simple to make. With golden baked slices, bright citrusy topping, and sweet juicy berries, it’s the perfect mix of fresh and cozy. Whether you're hosting or just treating yourself, this is one breakfast that never disappoints.

Yield: 4-6 servings

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Sheet Pan French Toast

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

This Thick-Cut Sheet Pan French Toastis a show-stopping breakfast that’s deceptively simple to make. Thick slices of brioche or challah are soaked in a rich custard, baked until golden, and served warm with whipped lemon ricotta, fresh strawberries, and a drizzle of maple syrup or honey.

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Ingredients

For the French Toast

• 1 loaf brioche or challah bread, cut into 1½-inch thick slices (about 8 slices)
• 5 large eggs
• 1 cup whole milk
• ½ cup heavy cream (or sub with more milk)
• 1 tbsp maple syrup or honey
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Pinch of salt
• Butter, for greasing the pan

For the Whipped Lemon Ricotta

• 1 cup whole milk ricotta cheese
• 1–2 tbsp powdered sugar (to taste)
• Zest of 1 lemon
• 1 tbsp lemon juice
• ¼ tsp vanilla extract (optional)

For the Toppings

• 1 cup fresh strawberries, halved or sliced
• Maple syrup or honey, for drizzling
• Optional: mint leaves or powdered sugar for garnish

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a sheet pan with butter or line with parchment paper.
2. In a large bowl, whisk together eggs, milk, cream, maple syrup (or honey), vanilla, cinnamon, and salt.
3. Dip each slice of bread in the custard mixture, letting it soak for about 20–30 seconds per side. Arrange soaked slices evenly on the prepared sheet pan. Pour any remaining custard over the top.
4. Bake for 25–30 minutes, flipping once halfway through if desired, until golden brown and slightly crisp on the edges.
5. While the toast bakes, whisk together ricotta, lemon zest, lemon juice, powdered sugar, and vanilla until smooth and fluffy. Use a hand mixer for extra creaminess, if preferred.
6. Top warm French toast with a generous dollop of whipped lemon ricotta, fresh strawberries, and a drizzle of maple syrup or honey. Garnish with mint or powdered sugar if desired.

Notes

Make ahead: Soak bread the night before and bake in the morning.

Want it caramelized? Sprinkle a little brown sugar on the bread before baking.

Berry swap: Use blueberries, blackberries, or a mix.

Gluten-free? Use thick-cut GF bread and check ricotta ingredients.

Dairy-free? Sub with coconut milk and almond-based ricotta.

Nutrition Facts

Calories

722

Carbs

73 g

Cholesterol

366 mg

Fat

35 g

Fiber

4 g

Net carbs

69 g

Protein

29 g

Sat. Fat

18 g

Sodium

622 mg

Sugar

17 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.