Caramelized Sheet-Pan French Toast Recipe - NYT Cooking

Caramelized and crunchy on the outside, soft and custardy on the inside, these almost comically thick sourdough slices taste like the love child of bread pudding and French toast But instead of the usual brioche or challah, this calls for sturdier bread, preferably a not-too-tangy sourdough or country bread with a crust that’s neither chewy nor thick You want a round or oblong loaf large enough for big pieces and soft enough to absorb the custard.
Caramelized and crunchy on the outside, soft and custardy on the inside, these almost comically thick sourdough slices taste like the love child of bread pudding and French toast. But instead of the usual brioche or challah, this calls for sturdier bread, preferably a not-too-tangy sourdough or country bread with a crust that’s neither chewy nor thick. You want a round or oblong loaf large enough for big pieces and soft enough to absorb the custard. It’s easy to caramelize the French toast in the oven, but the timing depends on your oven and pan, so check it frequently to ensure that it’s burnished but not burned.

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