This sheet pan Autumn Morning French Toast Bake is tailor-made for a yummy, cozy breakfast or brunch at home. The warm flavors of vanilla, brown sugar, cinnamon and nutmeg complement the array of fresh fruits in the topping. It’s a dish the whole family can enjoy – and gives you an easy opportunity to sneak in extra fruit to start their day.
Instructions
- Preheat oven to 300F.
- Prep the bread: Spread cubed bread on an ungreased sheet pan and toast for 10-12 minutes until slightly dry. Let cool slightly.
- Increase oven temperature to 400F.
- Make the custard: In a large bowl, whisk together the eggs. Then, whisk together the milk, half-and-half, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Add bread cubes and gently toss until evenly coated. Drizzle with melted butter, and give one more gently toss until evenly mixed. Let soak for 15-20 minutes to let the custard absorb.
- While the bread is soaking, prepare the fruit: In a separate bowl, toss sliced apples and pears, plus fresh cranberries, with brown sugar, maple syrup, melted butter, cinnamon, and salt.
- Assemble the sheet pan bake: Generously butter a rimmed half sheet baking pan (approximately 12x17x1 inches). Spread the soaked bread cubes in a single, even layer. Arrange the fruit mixture evenly on top.
- Bake in two stages: Bake at 400F for 15 minutes. Meanwhile, lightly toss the chopped pecans with 1 teaspoon maple syrup. After 15 minutes, remove the pan briefly, and sprinkle the pecans evenly on top. Return to the oven and bake 10-15 minutes more until the bread is puffed and golden brown, the fruit is tender, and the pecans are toasted.
- Let cool and serve with warm maple syrup (optional).
