Custard French Toast Cheese (Printable version)

Creamy custard-soaked bread with melted cheese, pan-fried to a golden finish for an indulgent brunch treat.

# What you 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, about 1/2 inch thick

→ Cheese Filling

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

→ For Cooking

10 - 2 tablespoons unsalted butter
11 - 1 tablespoon neutral oil (such as canola)

# How to Make It:

01 - Whisk together eggs, whole milk, heavy cream, sugar, kosher salt, black pepper, and Dijon mustard in a shallow bowl until fully combined.
02 - Arrange 4 slices of bread on a work surface, top each with 2 slices of cheese, then cover with remaining bread slices 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 evenly.
04 - Immerse each sandwich in the custard mixture, coating both sides thoroughly without soaking through.
05 - Place custard-coated sandwiches in the skillet. Cook 3 to 4 minutes per side, pressing gently, until golden brown and cheese is melted. Repeat batches as necessary, replenishing butter and oil.
06 - Transfer sandwiches to a cutting board, let rest for 2 minutes, then slice and serve warm.

# Expert Advice:

01 -
  • It tastes indulgent enough for a dinner party but comes together faster than you'd expect.
  • The contrast between crispy, custard-soaked bread and melted cheese creates a savory richness that feels special without any fuss.
  • Your kitchen will smell absolutely incredible while it cooks.
02 -
  • Don't soak the sandwich like you're making regular French toast—a quick dip is all it needs, or the bread will dissolve into sad mush.
  • Press gently while cooking so the cheese melts toward the center instead of all leaking out the sides before the bread gets crispy.
  • If you're cooking in batches, warm the pan between them; a cool skillet will give you soggy results instead of a satisfying crust.
03 -
  • Use room-temperature eggs for your custard mixture—they incorporate more smoothly than cold ones straight from the fridge.
  • The magic happens when you press the sandwich gently in the pan; it forces the cheese to melt toward the center and creates better contact with the heat, giving you that golden crust instead of pale spots.
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