Custard French Toast Cheese (Printable Version)

Creamy custard-soaked bread with gooey cheese, pan-seared to a golden finish for a decadent brunch meal.

# What You 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, 1/2-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 (canola or similar)

# Steps:

01 - Whisk together eggs, milk, heavy cream, sugar, salt, pepper, and optional Dijon mustard in a shallow bowl until smooth.
02 - Arrange 4 slices of bread on a clean surface, top each with 2 slices of cheese, then cover with remaining bread slices to form sandwiches.
03 - Preheat 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 - Briefly dip each sandwich into the custard mixture, coating both sides thoroughly without saturating the bread.
05 - Place custard-coated sandwiches onto the skillet. Cook for 3–4 minutes per side, pressing gently until golden brown and cheese has melted. Add additional butter and oil as needed, and cook in batches if necessary.
06 - Transfer cooked sandwiches to a cutting board, allow to rest for 2 minutes, then slice and serve warm.

# Expert Pointers:

01 -
  • It tastes restaurant-quality but comes together faster than your coffee brews, making weekends feel a little less rushed.
  • The custard and melted cheese create this golden, almost crispy outside while staying creamy within—pure textural magic.
  • People genuinely think you've fussed more than you actually did, which is the best kind of kitchen secret.
02 -
  • Oversaturation is the enemy: one second per side in the custard is enough, and skipping the Dijon teaches you that umami transforms this dish from good to remarkable.
  • Medium heat is non-negotiable because high heat will burn your bread before the cheese finishes melting, and that burnt exterior ruins the whole balance.
03 -
  • Room-temperature eggs whisk into the custard faster and create a silkier coating that clings to the bread better than cold eggs.
  • A cast-iron skillet or well-seasoned carbon steel will give you an even more golden crust than nonstick, if you're willing to adjust your heat slightly lower to prevent sticking.
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