Brown Sugar Sheet-Pan French Toast

QUESTION: Is the sheet pan mentioned, a 1/4 sized sheet pan (9x13) or a 1/2 sheet pan (18x13)?

Delicious! My only change is to use salted butter instead of unsalted for the brown sugar mixture. Also LOVED the tip about cutting into chunks instead of slices - way easier to soak.

I found the instructions about the brown sugar and butter confusing, so I simply melted the butter on the stove in a small pan and mixed in the brown sugar, then spread some on each side of each piece of bread. Turned out fine. I agree with others, though, that less butter in what is already quite a rich recipe makes sense.

This was the most delicious french toast I've ever had. I did increase the oven heat to 400F halfway through since it didn't look like it was cooking fast enough. I only soaked the challah bread for 3 hours total instead of 4 hours minimum, and it was still well soaked through. Very flavorful and sweet and rich enough that no additional syrup or butter was required.

Made this yesterday for Mother’s Day and this recipe is a keeper! Moist and full of flavor. My 94 year old mom was quite impressed when I flipped her piece over to show the saucy and caramelized top. Had to make a few changes - refrigerated overnight in a closed container, mixed melted butter and sugar together and put in two 8”X8” pans. Filled the pans with one layer of soaked challah, sprinkled on King Arthur cinnamon bits, and topped with second layer. Finger licking good!

Didn't check how big my loaf of challah was beforehand (I assumed it was a standard size but perhaps not) and was surprised when I poured the custard on the challah slices they soaked up almost all of it instantly. Decided to make a second half batch of the custard, and that was also almost absorbed after 2 hours of soaking. Per someone else's note, I reduced the butter to about 3/8ths of a cup, and very loosely packed the cup of brown sugar and that was the perfect not too sweet french toast!

A winner! This is a forgiving recipe—if you don't use the exact measurements, it'll be fine: I had a half a baguette, stale, and used that for two people. Followed instructions, but reduced the ingredients on the fly/by the eye (two egss? Sure) and, since it was just half a baguette, baked it in a small cast-iron skillet. Delicious and simple. A bit sweet for my taste, so I topped it with plain Greek yogurt, and that was wonderful. Served it with a fruit salad with a bit of mint.

Never using a frying pan again— this is perfect! Everyone loved it.. Thank you, Melissa Clark. Hope this first Mother’s Day without your mom brought back happy memories.

Loved how easy and low stress this was and the reward was great! Tasted like deconstructed Monkey Bread, which is a good thing in my house.

I made this today. One pan soaked in the custard overnight and the brown sugar did not caramelize. The other pan was made up in the morning and only soaked in the custard for a short time - it was caramelized and I liked it better. Added orange zest to the custard. Both versions were eaten with delight. Will definitely make it again

I made it today. It was delicious!!!! It is very heavy and SWEET. If I made it again I would cut the ingredients. Fewer eggs, less butter and brown sugar would make it a bit lighter (ha ha ha).

Really enjoyed this one with a fresh fruit salad.

This made my Mother’s Day today! I did last night’s steps and my husband finished it up this morning. Whole family was happy. Only tweak is that I toasted the challah first, as Mellissa’s video shows to do for the showstopper version. I think that helped — the bread gets saturated anyway. And I increased the vanilla extract a little bit (one of Eric Kim’s regular tips). Delicious and easy. Will definitely make for guests.

Made the recipe as written, yowzah that's good! Am imagining variations like maple sugar in place of the brown, or stuffed with ham and melty swiss. Especially loved the brown sugar crispy bits. Thank you Melissa!

If you're already using a saucepan to melt the butter, why not combine the brown sugar with the butter in it. That's certainly easier than trying to stir it all together on the sheet.