Custard French Toast Cheese (Printable view)

Golden custard dipped bread filled with gooey cheese, pan-seared for a savory and creamy brunch treat.

# What You Need:

→ Custard Mixture

01 - 3 large eggs
02 - 0.75 cup whole milk
03 - 0.25 cup heavy cream
04 - 1 tablespoon granulated sugar
05 - 0.5 teaspoon kosher salt
06 - 0.5 teaspoon ground black pepper
07 - 0.5 teaspoon Dijon mustard (optional)

→ Bread

08 - 8 slices brioche or challah bread, approximately 0.5 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:

01 - In a shallow bowl, thoroughly whisk together eggs, milk, heavy cream, sugar, salt, pepper, and Dijon mustard until smooth.
02 - Lay 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 and add 1 tablespoon butter and 0.5 tablespoon oil, swirling to coat evenly.
04 - Immerse each sandwich into the custard mixture, coating both sides thoroughly without soaking through.
05 - Place the custard-coated sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until golden brown and cheese melts. Cook in batches as needed, replenishing butter and oil.
06 - Transfer sandwiches to a cutting board, allow to rest for 2 minutes, then slice and serve warm.

# Expert Advice:

01 -
  • It tastes like someone spent hours on you, but comes together in under 30 minutes.
  • The Dijon mustard in the custard adds a grown-up savory note that makes people ask what your secret is.
  • It's the kind of dish that bridges sweet and savory in a way that feels accidentally sophisticated.
02 -
  • Do not oversoak the bread—a quick dip is all you need, or it becomes mushy instead of custard-kissed.
  • The cheese will continue melting even after you pull the sandwich off the heat, so don't panic if it doesn't look fully oozy in the pan.
03 -
  • Use medium heat and patience—rushing the temperature turns the outside brown before the cheese inside melts.
  • A nonstick skillet is genuinely worth using here because the custard can stick, and you want to flip these without anxiety.
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