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+ servings

Easy Sheet Pan Sourdough French Toast

This recipe features thick slices of sourdough bread that is soaked in a custardy egg mixture and baked to a perfect golden brown. Then it gets topped with homemade cream cheese whipped cream and a homemade raspberry syrup.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Course Breakfast
Servings 14 slices (serves about 7 people)

Equipment

  • 1 Sheet Pan
  • 1 Stand mixer optional

Ingredients
  

Sourdough French Toast

  • 2 loaves sourdough bread
  • 8 eggs
  • 3 cups whole milk
  • 2 tablespoon vanilla extract
  • 2 teaspoon cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
  • powdered sugar (for dusting)

Cream Cheese Whipped Cream

  • 8 oz cream cheese (softened)
  • ½ cup heavy cream
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract

Homemade Raspberry Syrup

  • 1 ½ cups raspberries (if using frozen raspberries, make sure to fully thaw them)
  • cup sugar
  • juice of 2 lemons
  • zest of one lemon

Instructions
 

French Toast

  • Cut both loaves of bread into 1 inch thick slices, discarding of the ends. You should get about 7 slices per loaf (14 slices total). Set aside.
  • In a large bowl combine your eggs, milk, vanilla extract, cinnamon, salt and nutmeg. Whisk until combined.
  • Line a large sheet pan with parchment paper.
  • Dunk each slice of bread into your egg mixture and then lightly squeeze out the excess liquid (without crushing the bread too much). Transfer soaked bread to your sheet pan. Repeat this for each slice of bread.
    NOTE: the cinnamon tends to rise to the top of the egg mixture so in-between each dunk, whisk your egg mixture again so that you do not have one slice soaking up all of the cinnamon.
  • When stacking your bread onto the sheet pan, instead of laying the bread flat, sit the bread up and criss cross each slice. This allows for a crispier toast all around!
  • Once all of your toast is soaked and on your sheet pan, pour any leftover egg mixture over your bread. Let your toast rest in the fridge for about 1 hour to overnight (allowing the spices in the egg mixture to really soak in). You can skip this step if you are in a time crunch.
  • Bake your toast at 350 degrees for 25 minutes.
  • Take out and let cool for about 5 minutes. Dust with powdered sugar if desired.

Raspberry Syrup

  • In a medium bowl add your fresh raspberries, sugar, lemon juice and lemon zest. Stir until combined. Using the back of your fork mash about ¼ of your berries leaving the rest whole. Stir until evenly combined. Let mixture sit until ready to serve.

Cream Cheese Whipped Cream

  • In the bowl of a stand mixer add your whipped cream. Whip on high until stiff peeks are formed. Set aside.
  • In the bowl of your stand mixer add your cream cheese, honey, and vanilla. Beat on high until soft and airy.
  • Add your whipped cream back into your bowl and fold your whipped cream into your cream cheese mixture.
  • Dollop your cream cheese whipped cream on top of your French toast and then serve it with a little of your raspberry syrup/fresh berries.
  • Enjoy!
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