Custard French Toast Cheese (Printable)

Golden custard-soaked bread layered with melted cheese, pan-seared for a creamy, savory 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 (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 (canola)

# Directions:

01 - In a shallow bowl, whisk together eggs, whole milk, heavy cream, sugar, salt, black pepper, and Dijon mustard until fully blended.
02 - Place 4 slices of bread on a work surface. Top each with 2 slices of cheese and cover with remaining bread to form 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 soaking through.
05 - Place custard-coated sandwiches on skillet. Cook 3 to 4 minutes per side, pressing gently, until golden brown and cheese is melted. Work in batches, adding butter and oil as needed.
06 - Transfer cooked sandwiches to a cutting board. Let rest 2 minutes, then slice and serve warm.

# Expert tips:

01 -
  • It tastes indulgent enough for a special weekend but simple enough to pull off on a random Tuesday morning.
  • The crispy, golden exterior gives way to a molten cheese center that somehow stays contained—until it doesn't, and that's when you know it's perfect.
  • People will ask if you went to culinary school when you set this in front of them, and you get to smile mysteriously while eating.
02 -
  • Dipping speed is everything; move too slowly and your bread becomes a custard sponge that falls apart in the pan, move too fast and it won't absorb enough flavor.
  • Medium heat is your friend here—rush it on high and your exterior will burn while the cheese stays cold; be patient and you'll get that perfect golden crust with molten insides.
03 -
  • Press gently on the sandwich while it cooks to encourage the custard to set and the exterior to become crispy; aggressive pressing squeezes out the cheese, gentle pressure creates texture.
  • Room temperature bread dips more evenly than cold bread straight from the fridge, so pull it out 15 minutes before you start if you have the forethought.
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