This sheet pan version takes all the cozy comfort of French toast and makes breakfast for a crowd genuinely easy. Thick slices soak up a rich custard of eggs, whole milk, and heavy cream, spiced with cinnamon, nutmeg, and a hit of vanilla, then bake on a butter-coated pan until the tops turn deep golden and the centers set up soft and pillowy. Baking instead of pan-frying means every piece gets that same custardy interior and caramelized edge without you standing over a skillet flipping slices one at a time. A dusting of powdered sugar and a generous drizzle of maple syrup finish it off just right. It's a great option for a gluten free brunch spread, since one pan turns out enough golden, custard-soaked slices to serve everyone at once.
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Preheat the oven to 425°F (220°C). Pour 2 tbsp of the melted butter onto an 18x13-inch rimmed sheet pan and use a pastry brush to coat the surface evenly.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth and fully combined.
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