Custard French Toast Cheese (Print Version)

Creamy custard-soaked bread filled with melted cheese and pan-seared to golden brown.

# 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, about 1/2 inch thick

→ Cheese Filling

09 - 8 slices Gruyère or sharp cheddar cheese

→ 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 optional Dijon mustard in a shallow bowl until fully blended.
02 - Lay 4 slices of bread on a clean surface. Place 2 slices of cheese atop each. Cover with remaining bread slices to complete 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 over-soaking.
05 - Place custard-coated sandwiches in the skillet. Cook 3 to 4 minutes per side, pressing gently until golden brown and cheese melts. Repeat in batches, adding more butter and oil as necessary.
06 - Transfer sandwiches to a cutting board and allow to rest for 2 minutes before slicing and serving warm.

# Additional Tips::

01 -
  • It tastes like you spent way more time in the kitchen than you actually did.
  • The custard keeps everything tender and rich without being heavy.
  • Cheese melts into every crevice, and the bread gets this perfect crispy-golden exterior.
02 -
  • Brioche and challah are crucial—they're soft enough to absorb the custard without turning into mush.
  • Don't skimp on the medium heat; too hot and the outside burns before the cheese melts, too low and you get a soggy, greasy sandwich.
  • That 2-minute rest makes the difference between a melty mess and something you can actually eat with dignity.
03 -
  • If the cheese isn't melting fast enough, cover the pan with a lid for the last minute of cooking on each side.
  • Use a thin, flexible spatula and don't flip aggressively—gentle pressure as it cooks helps the cheese melt evenly without the sandwich falling apart.
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