Custard French Toast Cheese (Printable)

Creamy custard-soaked bread filled with melted cheese, cooked to a golden finish.

# 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, or a mix

→ For Cooking

10 - 2 tablespoons unsalted butter
11 - 1 tablespoon neutral oil such as canola

# Directions:

01 - Whisk together eggs, whole milk, heavy cream, granulated sugar, kosher salt, black pepper, and optional Dijon mustard in a shallow bowl until smooth and fully combined.
02 - Lay 4 slices of bread on a flat surface. Layer each with 2 slices of cheese, then top with remaining bread slices 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 evenly coat the surface.
04 - Carefully immerse each sandwich in custard mixture, coating both sides thoroughly without allowing the bread to become overly saturated.
05 - Place custard-coated sandwiches onto the skillet. Cook for 3 to 4 minutes per side, pressing gently with a spatula until golden brown and cheese is fully melted. Repeat in batches, replenishing butter and oil as needed.
06 - Transfer cooked sandwiches to a cutting board. Allow resting for 2 minutes before slicing and serving warm.

# Expert Suggestions:

01 -
  • It's the kind of dish that makes people pause mid-bite and ask what's in it, because it tastes more complicated than it actually is.
  • The custard keeps the bread tender inside while the pan gives you that perfect golden crust, and somehow the cheese gets melty without leaking everywhere.
  • You can have it on the table in under 30 minutes, which means you can actually pull off something fancy without stress.
02 -
  • The temperature of your skillet is everything—too high and the outside burns before the cheese melts, too low and you get a soggy sandwich instead of a crispy one.
  • Dipping time matters more than you'd think; the bread needs just enough custard to be luxurious but not so much that it disintegrates when it hits the hot pan.
03 -
  • Make the sandwiches ahead and refrigerate them for up to eight hours, then dip and cook just before serving—this saves time without sacrificing the magic.
  • If you want a slower melt that ensures the cheese flows without leaking, use medium-low heat and add two minutes to the cooking time.
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