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Almond and Orange Sheet-Pan French Toast

This sweet breakfast cooks in the oven, making it perfect for serving the whole family at once.

Serves 6
Ready in 22 mins
Prep time 10 mins
Cooking time 12 mins
493 calories per serving


> 2 tbsp olive oil
> 1 orange
> 5 large eggs
> 1 1/4 cups milk
> 2 tsp vanilla extract
> 1 tsp almond extract
> 1 loaf challah bread
> 1/2 cup maple syrup
> 3/4 cup sliced almonds
> 2 tbsp raw turbinado sugar


Brush a large rimmed baking sheet with the oil and place in the oven. Preheat oven to 450°F.
Into a shallow baking dish, grate half of the zest from the orange. Add the eggs, milk, vanilla extract, and almond extract. Whisk until well combined. Cut 8 thick slices from center of challah loaf, discarding the ends.
Carefully remove hot baking sheet from oven. Working quickly, dip each slice of bread into egg mixture, pressing down gently to saturate, then lift to let excess egg drip back into dish. Place slices on baking sheet and place in oven. Bake 5 min. Turn slices over and brush with the syrup. Sprinkle tops with the almonds and sugar. Bake 7 min., until bottoms are golden and tops are well browned. Grate remaining orange zest over toasts.

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