Introduction
Making French toast for a large group can feel like a juggling act. Between dipping, frying, flipping, and keeping slices warm, the kitchen quickly becomes chaotic—especially during brunch hours or holiday gatherings. That’s where sheet pan French toast comes in as a game-changing solution. Not only does it streamline the cooking process, but it also ensures everyone gets a warm, golden slice at the same time. This method is efficient, easy to prep, and pairs perfectly with McCormick’s classic flavors like vanilla extract and cinnamon. If you’re planning to feed a crowd without sacrificing taste or texture, this oven-baked French toast recipe has you covered.
New to McCormick’s signature flavors? Start with the classic McCormick French Toast recipe to master the basics before scaling up for a crowd.
Why Sheet Pan French Toast Works for Groups
Cooking traditional French toast in a skillet means standing over the stove, flipping slice after slice, and often ending up with cold or soggy pieces by the time you serve everyone. It’s a hassle for home cooks and professional caterers alike. That’s where the sheet pan method truly shines. It turns a hands-on recipe into a set-it-and-forget-it solution.
Sheet pan French toast allows you to cook multiple slices at once—no frying pan, flipping, or splattering oil required. It’s ideal for family reunions, school breakfasts, or weekend brunches with friends. This method also helps you maintain consistent cooking, ensuring each piece is golden brown and infused with flavor.
Because the bread bakes in a single layer on a preheated pan, the heat circulates evenly, creating crispy edges while keeping the inside moist and fluffy. Plus, cleanup becomes a breeze—no greasy stovetop to scrub, just one pan to wash.
Step-by-Step Sheet Pan Recipe
Ingredients and Batch Prep Tips
To make the best McCormick sheet pan French toast for a crowd, start by gathering your ingredients. This recipe uses simple pantry staples, but flavor really shines when you incorporate McCormick spices.
Essential Ingredients
- 1 loaf thick-cut bread (brioche, challah, or Texas toast work best)
- 6 large eggs
- 2 cups whole milk (or substitute with oat or almond milk)
- 1 tablespoon McCormick® Pure Vanilla Extract
- 1 teaspoon McCormick® Ground Cinnamon
- ¼ teaspoon McCormick® Ground Nutmeg (optional)
- 3 tablespoons melted butter (plus more for greasing the pan)
- 2 tablespoons brown sugar (optional for sweetness)
- A pinch of salt

Using enriched bread like brioche creates a tender and creamy texture. Be sure the bread is slightly stale—day-old slices absorb the custard better without falling apart. If needed, lightly toast fresh bread in the oven before assembling.
Batch Prep Tips
- Double or triple the recipe depending on the number of guests. A standard half-sheet pan holds 8–10 slices.
- Slice and soak ahead of time: You can soak your bread slices the night before, refrigerating them in a shallow container.
- Line your sheet pan with parchment for easy cleanup and better browning.
- Preheat the oven and the sheet pan: This helps achieve a crispy base, similar to pan-searing.
For a flavor-packed version, don’t skip McCormick’s Pure Vanilla Extract and Ground Cinnamon. You can reference McCormick’s quick and easy French toast recipe for custard inspiration and ingredient ratios.
How to Prepare the McCormick Batter Mix
The batter mix is the heart of your French toast—it’s what transforms plain bread into something magical. Using McCormick spices elevates the custard mixture with warm, aromatic flavors that taste homemade and rich.
Mixing the Custard Base
In a large bowl, whisk together:
- 6 large eggs
- 2 cups whole milk
- 1 tbsp McCormick Pure Vanilla Extract
- 1 tsp McCormick Ground Cinnamon
- ¼ tsp McCormick Ground Nutmeg (optional)
- 2 tbsp brown sugar
- 3 tbsp melted butter
- Pinch of salt
Whisk thoroughly to ensure the eggs and milk combine into a smooth, consistent mixture. For a little extra depth, consider adding a dash of orange zest or a tablespoon of maple syrup. These additions complement the cinnamon and vanilla without overpowering them.

Use a shallow tray or baking dish to soak the slices. Allow the bread to sit in the custard for about 30 seconds per side. Don’t over-soak—it can lead to a soggy texture, especially when baking.
This base is highly adaptable. For a dairy-free version, simply substitute plant-based milk and butter. The spices still deliver incredible warmth and flavor, making it a great allergy-friendly option.
Instructions
Once your custard and bread are prepped, it’s time to move on to baking. Here’s a foolproof guide to baking McCormick French toast on a sheet pan.
Baking Instructions
- Preheat your oven to 400°F. Place your sheet pan inside as the oven heats to ensure a hot base.
- Grease or line the sheet pan with parchment paper or a silicone baking mat. Add a light layer of butter if you prefer extra crispiness.
- Soak bread slices in the McCormick batter mix, letting each one absorb flavor without becoming soggy.
- Arrange slices on the hot sheet pan in a single layer, making sure they don’t overlap.
- Bake for 12–15 minutes, then carefully flip each slice.
- Bake for another 8–10 minutes, or until golden brown and slightly crispy on the edges.
- Remove and serve immediately, or transfer to a warm oven (200°F) if making multiple batches.

This baking method produces slices that are evenly cooked and rich in flavor, and it eliminates the risk of overcooking or burning slices on a crowded griddle. For more creative variations and fluffy results, Lindsay Pleskot’s cinnamon-spiced sheet pan French toast is an excellent reference.
Tips for Even Cooking and Crispy Edges
Achieving that perfect balance between soft centers and crispy edges requires a few key techniques. These tips will take your sheet pan French toast from good to unforgettable.
Top Tips for Success
- Preheat the sheet pan to create a seared bottom crust. This mimics pan-frying without the stovetop mess.
- Don’t overcrowd the slices. Give each piece enough room to cook evenly and brown nicely.
- Use parchment or silicone mats for even browning and easy flipping.
- Flip halfway through baking to ensure both sides get crisp. Use a wide spatula to avoid tearing.
- Broil for the last 1–2 minutes if you want extra crisp edges, but watch carefully to prevent burning.
If your bread feels too wet or doesn’t brown properly, reduce soak time or increase baking temperature slightly. A hot oven and good airflow are key.
Want a single-serve, extra-crispy version? Check out our Air Fryer McCormick French Toast hack for golden edges and fast prep.
Make-Ahead & Reheat Tips
One of the biggest advantages of sheet pan French toast is how well it lends itself to make-ahead preparation—ideal for hosting brunch or meal-prepping breakfast for the week.
How to Make Ahead
- Prepare the custard and soak the bread slices the night before.
- Lay them on a parchment-lined tray and refrigerate overnight.
- The next morning, place the tray directly in the preheated oven.
You can also fully bake the French toast in advance and reheat later. To store:
- Let slices cool completely.
- Stack with parchment between each piece.
- Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
Reheating Instructions
- Oven: Place slices on a baking sheet at 350°F for 10–12 minutes.
- Toaster oven: Ideal for smaller batches—reheat for 5–6 minutes.
- Microwave: Use only when in a hurry, as it may reduce crispness.
These tips let you enjoy a delicious breakfast without starting from scratch each time.
Brunch Menu Pairings for a Crowd
If you’re serving McCormick sheet pan French toast as part of a larger brunch, consider these delicious and crowd-friendly pairings:
Sweet Options
- Fresh fruit platter with melon, berries, and grapes
- Yogurt parfaits with granola
- Maple syrup, whipped cream, and fruit compotes
Savory Options
- Scrambled eggs or mini omelets
- Crispy bacon or vegan sausage
- Roasted potatoes or hash browns
Beverage Ideas
- Freshly brewed coffee or tea
- Fresh-squeezed orange juice
- Mimosas or mocktails with citrus flavors
These pairings balance your menu and help accommodate various dietary needs and flavor preferences. Presentation also matters—arrange items on platters and use warming trays to keep everything at the right temperature.
FAQs About Sheet Pan French Toast
Can I use different types of bread?
Yes, though brioche and challah are ideal for their richness and thickness. Whole wheat, sourdough, or sandwich bread also work but may require shorter soaking times.
Why did my French toast come out soggy?
Over-soaking the bread or using overly fresh slices often causes sogginess. Let bread stale slightly and limit soak time to 30 seconds per side.
Can I make it gluten-free or dairy-free?
Absolutely! Use gluten-free bread and dairy-free milk like oat or almond. McCormick spices are naturally gluten-free, making them safe for most allergy-sensitive recipes. Cooking for guests with dietary needs? Our Milk-Free McCormick French Toast offers the same cozy flavors without any dairy.
How long can I keep leftovers?
Store in the refrigerator for up to 3 days or freeze for 2 months. Reheat in the oven or toaster oven for best results.
Print
Printable Recipe: McCormick French Toast for a Crowd
- Total Time: 35 Minutes
- Yield: 6–8 Servings 1x
Description
This one-pan McCormick French toast recipe is perfect for feeding a crowd. Baked on a sheet pan for easy prep and cleanup, it’s golden, flavorful, and crowd-pleasing.
Ingredients
- 1 loaf thick-cut bread (brioche, challah, or Texas toast)
- 6 large eggs
- 2 cups whole milk (or plant-based milk)
- 1 tablespoon McCormick Pure Vanilla Extract
- 1 teaspoon McCormick Ground Cinnamon
- ¼ teaspoon McCormick Ground Nutmeg (optional)
- 3 tablespoons melted butter
- 2 tablespoons brown sugar (optional)
- Pinch of salt
- Extra butter or oil for greasing the sheet pan
Instructions
- Preheat oven to 400°F and place a sheet pan inside to heat
- Whisk together eggs, milk, vanilla, cinnamon, nutmeg, sugar, melted butter, and salt in a large bowl
- Soak bread slices in the custard mix for about 30 seconds per side
- Grease or line the hot sheet pan with parchment paper
- Place soaked slices in a single layer without overlapping
- Bake for 12–15 minutes, then flip each slice
- Continue baking for another 8–10 minutes until golden and crisp
- Serve warm with your favorite toppings
Notes
- For best results, use slightly stale bread and preheat the pan to ensure crispy bottoms.
- Flip halfway through baking for even browning. Add a quick broil at the end for extra crisp edges.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Breakfast / Brunch
- Method: Baked – Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 180Kcal
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: McCormick French Toast for a Crowd