Custard French Toast Cheese (Printer-friendly)

Custard-dipped bread layered with melted cheese, pan-seared until golden and creamy.

# 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 combination

→ For Cooking

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

# Steps:

01 - Whisk together eggs, whole milk, heavy cream, sugar, kosher salt, black pepper, and Dijon mustard (if using) in a shallow bowl until combined.
02 - Place 4 slices of bread on a work surface, layer each with 2 slices of cheese, then top with remaining slices to form sandwiches.
03 - Warm a large nonstick skillet or griddle over medium heat, adding 1 tablespoon butter and 1/2 tablespoon oil; swirl to coat the surface.
04 - Immerse each sandwich in the custard mixture, coating both sides thoroughly without allowing bread to become soaked through.
05 - Arrange custard-coated sandwiches in the skillet; cook 3 to 4 minutes per side, pressing gently, until golden brown and cheese is fully melted. Cook in batches if necessary, replenishing butter and oil as needed.
06 - Transfer cooked sandwiches to a cutting board; allow to rest for 2 minutes before slicing and serving warm.

# Top Tips:

01 -
  • It's secretly just two of the best foods ever made into one, which is never not a good idea.
  • The crispy exterior and melted center hit different when you're feeding yourself or impressing someone else.
02 -
  • Temperature control matters more than you'd think; too hot and the outside burns before the cheese melts, too cool and it becomes bread soup.
  • Don't skip the resting period at the end, or you'll bite into a sandwich that explodes with molten cheese down your hand.
03 -
  • Prep your sandwiches up to a few hours ahead, cover them with plastic wrap, and refrigerate; just dip and cook them fresh when you're ready to eat.
  • If you're cooking for a crowd, keep the finished sandwiches warm in a low oven (around 200°F) while you work through batches, adding more butter and oil to the pan as needed.
Go Back