Custard French Toast Cheese (Print)

Creamy custard-soaked bread filled with melted cheese, cooked golden brown for a rich, savory dish.

# What You'll Need:

→ Custard Mixture

01 - 3 large eggs
02 - 3/4 cup whole milk
03 - 1/4 cup heavy cream
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon kosher salt
06 - 1/2 teaspoon ground black pepper
07 - 1/2 teaspoon Dijon mustard (optional)

→ Bread

08 - 8 slices brioche or challah bread, 1/2-inch thick

→ Cheese Filling

09 - 8 slices Gruyère or sharp cheddar cheese, or a combination

→ Cooking Fats

10 - 2 tablespoons unsalted butter
11 - 1 tablespoon neutral oil (e.g. canola)

# Directions:

01 - Whisk eggs, milk, heavy cream, sugar, salt, pepper, and Dijon mustard in a shallow bowl until fully blended.
02 - Place 4 bread slices on a clean surface, top each with 2 cheese slices, then cover with remaining bread to form sandwiches.
03 - Warm a large nonstick skillet or griddle over medium heat, add 1 tablespoon butter and 1/2 tablespoon oil, swirling to coat the surface.
04 - Dip each sandwich into the custard mixture, making sure both sides are coated without oversaturating.
05 - Place custard-coated sandwiches in the skillet; cook 3 to 4 minutes per side, pressing gently, until golden and cheese melts. Add more butter and oil if cooking in batches.
06 - Transfer sandwiches to a cutting board, let rest 2 minutes, then slice and serve warm.

# Expert Advice:

01 -
  • It's crispy on the outside, creamy and melty on the inside, and somehow feels fancy enough for company while being casual enough for breakfast in your pajamas.
  • The custard mixture transforms everything into something that tastes decadent without any real fussing or complicated technique.
  • You can prep the sandwiches ahead and cook them fresh whenever hunger strikes, which means less morning stress and more sleeping in.
02 -
  • Do not oversoak your bread or it will fall apart in the pan—the dip should be quick, almost a dunking moment, not a submersion into a custard bath.
  • If your pan isn't hot enough, you'll end up with pale, soggy sandwiches instead of that coveted golden crust, so give it a proper preheat and listen for that gentle sizzle when the sandwich hits the pan.
03 -
  • A tiny pinch of Dijon mustard in the custard is almost invisible but adds an earthy note that makes people pause and ask what you did differently—use it like a secret weapon.
  • Press gently on the sandwich as it cooks to encourage the cheese to melt and the custard to distribute evenly, but don't smash it like you're angry at it or the filling will escape.
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