I recently re-shared my collection of sheet pan pancake recipes, which reminded me of a sheet pan French toast I’d spotted on Giadzy. I decided to give it a go, using my cottage cheese French toast batter as a starting point. It only got better as I kept experimenting…

What I love about this method is how quickly it comes together. Baking French toast on a sheet pan, rather than in a casserole dish, means no overnight soak. It also shortens the bake time and gives you plenty of crunchy top pieces to contrast the custardy center. Make it for the fam this weekend, then freeze any leftovers to pull out on busy mornings.

my favorite bread for french toast

For the first batch, I tested half Italian bread and half challah. The challah won instantly. It’s eggy sweetness makes the French toast more flavorful (there’s a reason my challah French toast on Kitchn is one of their highest-rated recipes), and honestly, it’s often easier to find. Look for it in your grocery store’s bakery section, or head to your local bread bakery. (If you’re in Pittsburgh, I buy mine from Loafers).

You’ll need 24 ounces total to cover the entire sheet pan, which means buying 1 (24-ounce) loaf or 1 1/2 (16-ounce) loaves. Make sure you check the weight before you leave the store so you don’t come up short.

To get that perfect soft-but-not-soggy texture, you’ll dry the cubes in the oven before assembling the French toast. (It’s sort of like Thanksgiving stuffing in that sense). Alternatively, you can divide the cubes between two sheet pans and let them sit uncovered overnight.

the case for cottage cheese custard

I’ve mentioned before that starting your day with protein is one of the best ways to hit your goals. That’s why I like a cottage cheese custard: it transforms a typically indulgent dish into one that feels balanced and sustaining, with extra protein to keep you full longer. Using full-fat cottage cheese and whole milk will make for the richest, tastiest results, but feel free to use lower-fat varieties if you prefer.

Macros (for 8 servings, with 4% dairy): 453 calories, 21g protein, 62g carbs, 14.5g fat, 4.4g fiber

sheet pan cottage cheese french toast casserole

makes 8 large or 12 smaller servings

Ingredients

For the french toast:

  • 1 (24-ounce) loaf challah bread [or 1 1/2 (16-ounce) loaves]
  • 1 1/2 cups 2% or 4% cottage cheese (use 4% for the richest results)
  • 1 cup dairy or non-dairy milk (use whole milk for the richest results)
  • 8 large eggs
  • 1/4 cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • room-temperature butter, for greasing the pan

For the topping:

  • 1 tablespoon melted unsalted butter
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

For serving:

  • powdered sugar, for dusting
  • 1 pint fresh raspberries
  • more maple syrup!

Instructions

  • Heat the oven to 300 °F with racks in the upper and lower thirds.
  • Slice the challah into 1-inch cubes. Divide between two sheet pans and spread into an even layer. Bake, rotating the pans top to bottom halfway through, until dry to the touch but not browning, about 15 minutes. Let cool for 5 minutes. Increase the oven temperature to 425°F.
  • Meanwhile, in a blender, combine the cottage cheese, milk, eggs, maple syrup, vanilla, cinnamon, and salt. Blend until smooth.
  • Transfer the toasted bread cubes to your largest mixing bowl (or divide between two bowls). Pour the custard over top and use your hands to toss the bread in the custard. Let sit until most of the custard has been absorbed, 5 to 10 minutes.
  • While the bread soaks, generously butter one of the baking sheets with room-temperature butter. In a small bowl, combine the granulated sugar with 1 teaspoon cinnamon for the topping.
  • Give the bread another toss with your hands, then spread onto the baking sheet in a single layer, making sure to spread it all the way into the corners. If there are a few areas that feel sparse, don't stress: the cubes will puff and expand in the oven. Drizzle the bread with any remaining custard left in the bowl (there shouldn't be much).
  • Drizzle the melted butter over top, then sprinkle with the cinnamon sugar. Bake on the upper rack until the custard is set and the bread is golden and crisp in spots, 15 to 20 minutes.
  • Dust with powdered sugar, then top with the raspberries. Slice into 8 large rectangles, then serve with a generous amount of maple syrup.