Sheet Pan French Toast with Roasted Grapes
A simple, deconstructed version of French toast that is perfect for those days you need an easy breakfast recipe, fast.
Servings 4 people
Equipment
- Sheet pan
Ingredients
For the Sheet Pan French Toast
- 1 1/2 tablespoons melted butter
- 2 eggs
- 3/4 cup milk
- zest of 1 lemon
- 1 1/2 teaspoons vanilla extract
- 6 slices Brioche bread gluten-free if necessary, see note.
- 1 large bunch small to medium-sized purple or red seedless California table grapes clipped into 4-5 smaller bunches. See note.
For the Chai Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 chai tea bag
For the optional Rosemary-Infused Syrup
- 1/2 cup maple syrup or honey
- 1 sprig fresh 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.