Save to Pinterest I discovered this dish by accident one Sunday morning when I had leftover brioche, a hunk of Gruyère, and eggs calling out for something more interesting than a basic scramble. The moment the first golden-brown slice hit the plate, still oozing with melted cheese, I realized I'd stumbled onto something special. It's the kind of thing that feels fancy enough for guests but casual enough to make on a random Tuesday when you want to feel a little luxurious. The custard soaks into the bread just enough to create this silky interior while the cheese gets gloriously stretchy, and somehow it works.
The first time I made this for friends, I was nervous about the Dijon mustard in the custard—would it taste weird? But one bite and everyone understood immediately. That subtle savory note makes all the difference, especially when the cheese is sharp. My friend Sarah actually asked for the recipe before she finished her plate, which tells you everything.
Ingredients
- Eggs (3 large): These are your binder and richness, so use fresh ones if you can tell the difference.
- Whole milk and heavy cream (3/4 cup and 1/4 cup): The cream matters here—it gives you that silky custard that regular milk alone won't achieve.
- Granulated sugar (1 tbsp): Just a whisper of sweetness to balance the savory elements.
- Kosher salt and black pepper (1/2 tsp each): Season boldly; you want this to taste intentional.
- Dijon mustard (1/2 tsp, optional): Trust me on this one, but if mustard isn't your thing, you can skip it without guilt.
- Brioche or challah bread (8 slices, 1/2-inch thick): Thicker slices hold the custard better and don't fall apart when dipping.
- Gruyère or sharp cheddar cheese (8 slices): Gruyère melts like a dream and tastes sophisticated, but sharp cheddar works beautifully too.
- Unsalted butter and neutral oil (2 tbsp and 1 tbsp): The combination gives you browning power and prevents sticking.
Instructions
- Mix your custard base:
- Whisk the eggs, milk, cream, sugar, salt, pepper, and mustard together in a shallow bowl until everything is smooth and combined. Don't overthink this—just make sure there are no streaks of egg white floating around.
- Build your sandwiches:
- Lay out 4 slices of bread and top each with 2 slices of cheese, then cover with the remaining bread. Keep them simple at this stage; fancy additions like jam go in later if you want them.
- Heat your pan:
- Get a large nonstick skillet or griddle over medium heat and let it warm for a minute. Add the butter and oil, swirling so the fat coats the entire surface evenly.
- Dip with confidence:
- Take each sandwich and dip it into the custard, coating both sides thoroughly but not dunking it like you're drowning it. You want the bread saturated but still holding together.
- Cook until golden:
- Lay the dipped sandwiches in the hot pan and let them cook for 3 to 4 minutes per side, pressing down gently with your spatula to help the cheese melt and the exterior get crispy and golden brown. You'll smell when they're close to perfect. Work in batches if your pan isn't huge, and add a bit more butter and oil between batches.
- Rest and serve:
- Transfer to a cutting board and let them sit for 2 minutes so the cheese sets slightly, then slice and eat while everything is still warm and melty.
Save to Pinterest I made this for my mom on Mother's Day and watched her face light up when she bit into it. She said it reminded her of fancy hotel brunches but tasted like home cooking, and honestly, that's the best compliment I've ever received for a recipe.
Playing with Flavors
The beauty of this dish is how flexible it actually is. If you want to add something sweet, a thin layer of fig jam between the cheese slices creates this sophisticated sweet-and-savory thing that feels restaurant-quality. Caramelized onions work beautifully too if you're leaning into the savory side, or you can swap out the cheese entirely for different results—Swiss is lighter and more delicate, fontina is earthier and richer, and good mozzarella gives you that pure cheese experience.
What to Serve It With
This is hearty enough to stand alone, but I usually serve it with something fresh and bright to cut through the richness. A simple green salad with a sharp vinaigrette works perfectly, or if you want to go full comfort-food mode, pair it with a warm bowl of tomato soup. The contrast of temperatures and flavors makes the whole meal feel more complete.
Make-Ahead Magic
The best part about this recipe is how forgiving it is for timing. You can assemble the sandwiches the night before, wrap them up, and stick them in the fridge until you're ready to cook. Just pull them out 10 minutes before you want to start so they're not ice-cold when they hit the pan. When you're ready to eat, the dipping and cooking is literally 20 minutes from start to finish.
- Assemble sandwiches up to 24 hours ahead and refrigerate, wrapped tightly.
- Let them come to room temperature for 10 minutes before dipping so they cook evenly.
- The custard mixture stays fresh for a day in the fridge if you want to make it ahead too.
Save to Pinterest This dish has become my go-to when I want to feel fancy without the stress, and I promise it will become yours too. There's something deeply satisfying about golden bread, melted cheese, and a custard interior that just works together in the most delicious way.
Common Recipe Questions
- → What bread works best for this dish?
Brioche or challah bread is ideal due to their soft texture and slight sweetness, which soak custard well without falling apart.
- → Can I use different cheeses?
Yes, Swiss, mozzarella, or fontina can be substituted to vary the flavor while maintaining a good melt.
- → How do I prevent the bread from getting soggy?
Dip the bread quickly into custard to coat without soaking through, and cook in a hot pan to quickly form a golden crust.
- → What cooking fat is recommended?
A combination of unsalted butter and neutral oil, like canola, helps achieve a crisp golden exterior without burning.
- → Can this dish be prepared ahead?
Yes, assemble sandwiches and refrigerate until ready to dip and cook just before serving for best texture.