Save The first time I combined French toast with a grilled cheese, I was honestly just trying to use up leftovers and create something memorable for a lazy Saturday brunch. What emerged from that skillet was this golden, crispy-edged miracle—bread soaked in a savory custard, oozing with melted Gruyère, that somehow felt both indulgent and comforting in a way I hadn't expected. My partner walked into the kitchen mid-flip and asked what I was making, and I realized I didn't have a name for it yet. That's when I knew it was something special.
I've made this for friends who swear they're "not breakfast people," and they've all come back asking for the recipe. There's something about watching that first bite—the slight resistance of the golden crust, then the creamy interior with those pockets of melted cheese—that makes people pause and actually taste their food. It's become my go-to when I want to show someone I care without fussing over a three-hour roast.
Ingredients
- Eggs (3 large): These create the custard foundation; brioche soaks them up like a dream, transforming ordinary bread into silken richness.
- Whole milk (3/4 cup): The backbone of your custard—use fresh milk because the flavor actually matters here.
- Heavy cream (1/4 cup): This is what makes the difference between regular French toast and something people remember; it adds a subtle richness that cheese absolutely loves.
- Granulated sugar (1 tbsp): A modest amount keeps this savory-leaning while adding just enough sweetness to round out the cheese.
- Kosher salt and black pepper (1/2 tsp each): Don't skip the seasoning; this custard needs backbone to stand up to the cheese.
- Dijon mustard (1/2 tsp, optional): Use this if you want a whisper of sophistication and a touch of tang that makes the cheese sing.
- Brioche or challah bread (8 slices, 1/2-inch thick): The thicker cut keeps structure while soaking up custard; brioche's buttery nature is non-negotiable here.
- Gruyère or sharp cheddar (8 slices): Gruyère has a nuttiness that pairs beautifully with the savory custard, but a sharp cheddar adds personality if that's what you have.
- Unsalted butter (2 tbsp) and neutral oil (1 tbsp): The combination gives you the butter's flavor and the oil's stability for even browning without burning.
Instructions
- Build your custard base:
- Whisk eggs, milk, cream, sugar, salt, pepper, and mustard in a shallow bowl until completely smooth and homogeneous. This is your liquid gold—make sure nothing is settling at the bottom.
- Construct the sandwiches:
- Lay out four bread slices, place two slices of cheese on each, then top with another bread slice. Press gently so everything stays together.
- Heat your cooking surface:
- Get a large nonstick skillet to medium heat and add butter and oil, swirling until they're foaming and the pan smells nutty. This temperature is crucial—too hot and the outside burns before the cheese melts.
- Dip with intention:
- Coat each sandwich in custard, pressing gently so it soaks in without falling apart. You want both sides well-kissed but not disintegrating—about one second per side is usually right.
- Pan-sear to golden perfection:
- Place dipped sandwiches in the skillet and cook for 3–4 minutes per side, pressing gently with a spatula until the exterior is deep golden and you can see cheese starting to peek out at the edges. The gentle pressure helps everything meld together while keeping the structure intact.
- Rest and serve:
- Transfer to a cutting board and let sit for 2 minutes—this allows the cheese to set slightly so it doesn't pour out when you cut. Slice and serve warm, ideally while the interior is still gooey.
Save I made this once for my sister on a quiet morning when she was going through a rough patch, and she sat at my kitchen counter eating slowly, really tasting each bite. She didn't say much, but she came back the next weekend and asked if I could make it again. Sometimes food is just nourishment, but sometimes it's a small way of saying I see you and I care.
The Savory-Sweet Balance
The genius of this dish is that it doesn't fully commit to either sweet or savory—it dances between them. The custard has just enough sugar to complement the cheese without pushing toward dessert territory, while the Dijon mustard adds a subtle sophistication that anchors the whole experience. If you want to push it toward sweet-savory, a whisper of fig jam or caramelized onions between the cheese layers transforms it into something almost decadent.
Cheese Selection Matters More Than You Think
I've experimented with everything from fontina to mozzarella, and each brings its own character to the table. Gruyère is my default because its nutty, slightly sweet notes complement the custardy bread beautifully. Sharp cheddar brings a bolder personality and works wonderfully if you're feeding people who like their cheese to announce itself. Swiss adds a subtlety that some prefer, while a mix of cheeses creates complexity and texture variations that make every bite interesting.
Serving Suggestions and Make-Ahead Strategy
This pairs beautifully with a simple green salad dressed in a light vinaigrette, or alongside a warm tomato soup for a complete meal that feels both casual and considered. You can prep the sandwiches an hour or two ahead, cover them, and refrigerate—just dip and cook them fresh when you're ready to serve, which keeps that crucial contrast between the crispy exterior and custardy interior intact.
- A Dijon vinaigrette on your greens echoes the mustard in the custard and ties the whole plate together beautifully.
- If you're making these for a crowd, you can assemble and cook them in batches, keeping finished pieces warm in a low oven while you work through the rest.
- Leftovers are honestly delicious cold the next day if you have them, though they lose some structural integrity—embrace it and crumble them over a salad instead.
Save This recipe has become one of those dishes I turn to when I want to cook something that feels special without overthinking it. It's approachable enough for a weeknight brunch but impressive enough to serve guests who actually appreciate what they're eating.
Saffron Brook Recipe Q&As
- → What types of bread work best for this dish?
Brioche or challah bread with about a half-inch thickness works best; they hold custard well and toast to golden perfection.
- → Can I use other cheeses for the filling?
Yes, Swiss, mozzarella, or fontina are excellent alternatives that melt nicely and complement the custard flavor.
- → How do I prevent soggy sandwiches when dipping in custard?
Coat each sandwich evenly but avoid soaking too long so bread retains structure and crisps well when cooked.
- → What cooking method ensures a golden crust and melted cheese?
Pan-searing in butter and oil over medium heat while pressing gently helps achieve a golden crust and fully melted cheese within.
- → Can this dish be prepared ahead of time?
Yes, assemble and refrigerate the sandwiches, then dip and cook them just before serving to maintain freshness and texture.