The best way to make french toast for a crowd is on a sheet pan. No standing over a hot stove making each batch fresh and missing out on the fun, put it all on a sheet pan and serve it hot and fresh for everyone at the same time.
The best thing about having challah every week for Shabbat is the leftovers for the best french toast. But it doesn’t have to take hours standing over the stove, you can make a large batch in the oven on a sheet pan and serve it to everyone hot and fresh out of the oven.
Sheet Pan Challah French Toast
Servings
8 Servings
Ingredients
- 4 large eggs beaten
- ½ cup heavy cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon optional
- 8 slices challah
- 2 tablespoons extra virgin olive oil
- Silan or maple syrup for serving
- Greek style yogurt for serving
Instructions
- Preheat oven to 375°F.
- In a large mixing bowl whisk together eggs, cream, sugar, vanilla and cinnamon, if using. Dip challah into mixture and allow to sit in mixture up to 30 minutes.
- Brush a baking sheet with oil and heat in the oven for 10 minutes. Place challah slices on the baking sheet and bake at 375°F for 6 minutes. Flip challah and bake 5 minutes more or until golden brown. bake an additional five minutes, until golden brown.
- Serve warm with silan and/or Greek yogurt.
This was a big hit! And I loved not having to fry batch after batch.