If you’re feeding a crowd on the weekends, having recipes like this Sheet-Pan Lemon-Blueberry French Toast at your fingertips can be a game-changer.
Instead of laboring over the stove, you can whip up 8 slices of French toast with delicious lemon flavor, all in one shot thanks to your oven and baking paper.
INGREDIENTS
4 large eggs 3 tablespoons light brown sugar 1 1/2 tablespoons vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 1/3 cups half and half
8 slices wheat bread 2 tablespoons pure maple syrup
DIRECTION
Place a large, protected baking sheet on the center of the stove. Preheat the oven to 400°F.
Beat the eggs, brown sugar, vanilla, cinnamon and salt in a 9-by-13-inch bowl until the sugar dissolves. Stir half and half until fully incorporated. Gradually add 3 tablespoons melted butter, whisking constantly; Stir until combined.
In a small bowl, combine blueberries, flour, lemon juice and 2 tablespoons butter. Steps to make sheet-pan lemon-blueberry French toast Photographer Jane Causey, nutritionist Jennifer Wendorf, prop designer Priscilla Montiel
Remove baking sheet from oven; Place in a heatproof area and cover tightly with cooking spray. Working quickly, add the bread slices, 4 at a time, to the egg mixture; Stay there for a few seconds, then rotate to submerge the next section.
Place the cooled bread crumbs on the preheated baking sheet. Repeat the process with remaining bread. (Discard the remaining potatoe
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