Custard French Toast Cheese (Print-Friendly)

Golden custard-dipped bread layered with melted cheese, cooked until perfectly crisp and gooey inside.

# What You'll 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, about 0.5-inch thick

→ Cheese Filling

09 - 8 slices Gruyère or sharp cheddar cheese, or a blend

→ 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, salt, pepper, and Dijon mustard in a shallow bowl until homogeneous.
02 - Place 4 bread slices on a flat surface, top each with 2 cheese slices, then cover with remaining bread slices to seal sandwiches.
03 - Warm a large nonstick skillet or griddle over medium heat; add 1 tablespoon butter and 0.5 tablespoon oil, swishing to coat evenly.
04 - Dip each sandwich into the custard mixture, coating both sides thoroughly without oversaturating.
05 - Place custard-coated sandwiches in skillet; cook 3 to 4 minutes per side, gently pressing until golden brown and cheese melts. Repeat as needed, replenishing butter and oil.
06 - Transfer sandwiches to a cutting board, let rest 2 minutes before slicing and serving warm.

# Expert Advice:

01 -
  • The contrast between custardy softness and crispy edges creates a texture experience that feels luxurious without trying too hard.
  • It bridges sweet and savory in a way that makes both sides happy, especially when you add that optional Dijon mustard.
  • Made in under 30 minutes but tastes like you spent your whole morning on it.
02 -
  • The most common mistake is soaking the bread too long in custard, it will fall apart in the pan and you'll have a sad scramble instead of a sandwich.
  • If your cheese isn't melting evenly, lower the heat slightly and cover the pan with a lid for the last minute of cooking.
03 -
  • If you're cooking for a crowd, set up an assembly line the night before with sandwiches ready to go in the fridge, then you just dip and cook in the morning.
  • Medium heat is your friend here, rushing with high heat will give you burnt bread and cold cheese every time.
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