6 slices Brioche bread gluten-free if necessary, see note.
1 large bunch small to medium-sized purple or red seedless California table grapesclipped into 4-5 smaller bunches. See note.
For the Chai Cinnamon Sugar Topping
1/4 cupgranulated sugar
1 tablespoon ground cinnamon
1 chai tea bag
For the optional Rosemary-Infused Syrup
1/2cupmaple syrup or honey
1sprigfresh rosemary
Instructions
To make the Sheet Pan French Toast
Heat the broiler to high with the oven rack 6-inches from the heating element. Wrap a sheet pan or large jelly roll pan in aluminum foil for easy clean-up, if desired.
Use a pastry brush to "paint" the melted butter across the pan covering all of the surface areas of the pan.
Beat the eggs, milk, lemon zest, and vanilla together in a shallow dish. One by one, dip the bread slices into the egg mixture until the centers of the bread slices are soaked through. Allow any excess egg mixture to drip off each slice before placing the slice on the prepared pan.
Repeat the process with all of the slices of bread, nestling the slices close to each other. Add the bunches of grapes to the pan next to the soaked bricohe.
Broil until the bread is toasted and starting to turn golden brown, about 4 minutes. Flip the bread slices and place them back in the oven for another 3-4 minutes until completely toasted and the grapes are starting to burst.
To make the Chai Cinnamon Sugar Topping
While the French toast is cooking combine the cinnamon, sugar, and the contents of 1 chai tea bag. Stir together and set aside. This will make more than needed for 1 batch of sheet pan French toast, see notes for more uses.
To make the optional Rosemary-Infused Syrup
Combine the honey or maple and rosemary in a small saucepan over medium-low heat. Bring to a slow simmer and cook for 1-2 minutes. Remove from the heat and allow the rosemary to steep while cooling. Once cooled, discard the rosemary. This will make more syrup than you will need for 1 batch of Sheet Pan French Toast, store extra syrup in the fridge for up to 2 weeks.
To serve:
While still hot from the oven, sprinkle the tops of the French toast with the desired amount of Chai Cinnamon Sugar. Place on plates with bunches of roasted grapes and a drizzle of rosemary infused syrup.
Notes
A note about types of bread:
You can use any type of bread you like for this recipe, just note that the cooking time may vary.
A note about roasted grapes:
California table grapes come in all sorts of sizes, if your grapes are large they may require more cooking time.In this case, simply remove the French toast slices to serving plates when they are adequately toasted and return the grapes to the oven for a few more minutes until roasted through.