4 Servings
30 Minutes
Allergens
There’s no need to stand over the stove flipping French toast in batches anymore! Make it in the oven all at once. The outside develops a delicious crispy exterior, while the inside remains fluffy.
Please note: I created this recipe using a half-sized sheet pan (18 x 13 inches).
Stick the sheet pan in the oven and preheat to 425 degrees Fahrenheit.
Slice the challah and set aside.
Combine the spices and sugar in a bowl, then add in the eggs, vanilla, and milk. Whisk well.
When the oven has preheated, remove the pan from the oven and place the butter on it. Swirl the butter around until it’s melted.
Working quickly, dip the challah in the egg mixture, making sure both sides are coated.
Place the French toast down on the sheet pan.
Bake for 14 to 16 minutes, flipping halfway through the cooking time.
Garnish with chives, if desired.
