Custard French Toast Cheese (Printable View)

Creamy custard-soaked bread with melty cheese, cooked to a golden finish for a delicious main dish.

# Ingredient List:

→ 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 mixture

→ For Cooking

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

# How to Make:

01 - Whisk together eggs, whole milk, heavy cream, sugar, salt, pepper, and Dijon mustard in a shallow bowl until smooth and fully combined.
02 - Lay out 4 slices of bread, top each with 2 slices of cheese, then cover with the remaining bread slices to form 4 sandwiches.
03 - Warm a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and 1/2 tablespoon oil, swirling to evenly coat the surface.
04 - Submerge each sandwich into the custard mixture, coating both sides thoroughly without oversaturating.
05 - Place custard-coated sandwiches on the skillet. Cook approximately 3 to 4 minutes per side, pressing gently until golden brown and cheese is melted. Repeat in batches if needed, replenishing butter and oil as required.
06 - Transfer cooked sandwiches to a cutting board. Allow to rest for 2 minutes before slicing and serving warm.

# Expert Tips:

01 -
  • It tastes like two breakfast favorites having the best conversation, with none of the guilt.
  • The savory custard adds a sophisticated layer that transforms simple grilled cheese into something restaurant-worthy.
  • It's ready in 30 minutes flat, which means impressive brunch without the stress.
  • The contrast between the custardy interior and the crispy, cheese-laden exterior is genuinely addictive.
02 -
  • Don't soak the bread—dip it like you mean it, but treat it like it's delicate, because it is. A one-second dunk per side is the sweet spot between custardy and structural integrity.
  • Medium heat is non-negotiable; high heat will char the outside while leaving the cheese cold inside, which I learned the hard way in my early attempts.
  • The gentle press while cooking matters more than you'd think; it helps the custard coalesce and the cheese melt evenly throughout.
03 -
  • The oil-butter combination is worth the extra step; it prevents the butter from burning while delivering all the flavor you want for browning.
  • If your bread is thicker than half an inch, the exterior will brown before the cheese fully melts—pound it down slightly or cook at medium-low to give everything time to come together.
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