Golden, custardy, and made all in one pan, this baked French toast turns a simple egg custard—rich with vanilla, cinnamon, and a whisper of nutmeg—into a sheet full of deeply caramelized slices with crisp edges and soft, pillowy centers. Melted butter coats the pan and finishes the tops, helping every piece bake up with that irresistible golden-brown crust you want from good French toast. Because everything bakes together on a single sheet pan, there's no standing over a skillet flipping slices one at a time — just soak, arrange, bake, and flip once for even color on both sides. A dusting of powdered sugar and a warm drizzle of maple syrup at the end turn this into a proper brunch centerpiece, sweet and comforting without any fuss. It's an easy make-ahead option for a crowd, and it fits neatly into a Low FODMAP breakfast spread. Serve it hot, straight off the pan, for the best texture and that fresh-baked aroma.
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A serving of up to about 1 3/4 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
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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