Pin It There's something about the smell of butter hitting a hot skillet on a lazy Sunday morning that makes you forget about all your weekend plans. I stumbled onto this dish completely by accident—I was making custard for French toast and had leftover cheese from a grilled cheese the night before, and my brain just went, why not? The result was so ridiculously good that my partner demanded I make it again before I'd even finished the first batch.
I made this for my friend Maya who was going through one of those weeks where everything felt gray, and I swear the way her face lit up when she bit into it and the cheese oozed out made the whole thing worth it. She's not one for sentimentality, but she texted me three times that day asking for the recipe.
Ingredients
- Eggs: Three large eggs are your custard base, and they need to be whisked well so the mixture cooks evenly without any rubbery patches on the bread.
- Whole milk and heavy cream: The milk keeps it light while the cream makes it luxurious—don't skip either one because that balance is what makes the custard cling to the bread instead of just dripping off.
- Granulated sugar: Just a tablespoon sweetens it gently without making it dessert-y, which is why that savory cheese works so well alongside it.
- Kosher salt and black pepper: These ground out the custard so every bite has depth, and the salt actually enhances both the eggy flavor and the cheese.
- Dijon mustard: Optional but honestly, a half teaspoon adds a tangy whisper that makes people wonder what your secret ingredient is—and it pairs beautifully with sharp cheese.
- Brioche or challah bread: You need something sturdy enough to hold the custard without disintegrating, and these breads are naturally sweet, which complements the savory filling perfectly.
- Gruyère or sharp cheddar cheese: Gruyère melts like silk and has this subtle nuttiness, while cheddar brings a sharper punch—mix them if you're feeling fancy.
- Unsalted butter and neutral oil: The butter adds flavor while the oil keeps things from sticking, and together they get the bread golden and crispy on the outside.
Instructions
- Whisk your custard together:
- Combine the eggs, milk, cream, sugar, salt, pepper, and mustard in a shallow bowl and whisk until everything's completely combined. You want it smooth with no eggy bits floating around.
- Build your sandwiches:
- Lay out four slices of bread, top each with two slices of cheese, then crown them with another bread slice. Press gently so they hold together.
- Heat your skillet:
- Medium heat is your friend here—get the pan hot and add the butter and oil, swirling them together so they coat the whole surface.
- Dip with intention:
- This is the tricky part: dip each sandwich into the custard, making sure both sides get coated, but pull it out before it gets soggy and falls apart. A quick dunk is all you need.
- Cook until golden:
- Place the sandwiches in the hot skillet and let them sit for three to four minutes without moving them around—you want that golden crust. Flip gently and cook the other side until the cheese is visibly melting out the sides and the bread is the color of a perfect sunset.
- Rest and slice:
- Let them rest for two minutes so the cheese sets just enough, then slice them in half and serve while they're still steaming.
Pin It There's a moment right when you bite into one of these and the crispy bread gives way to that custardy center and then the cheese hits your tongue—that's when you realize you've made something genuinely special. It's the kind of dish that makes people forget they're eating breakfast.
The Sweet-Savory Balance
The beauty of this dish is that it doesn't have to choose between sweet and savory—it gets to have both. The custard whispers sweetness while the cheese and Dijon mustard anchor it in savory territory, and somehow they become best friends on your tongue. I've experimented with adding fig jam or caramelized onions between the bread and cheese, and honestly, both work beautifully if you're feeling adventurous.
What to Serve Alongside
On its own, this is rich and satisfying enough for a full brunch, but I always throw together a quick green salad with a sharp vinaigrette to cut through the richness. On cooler days, a bowl of tomato soup on the side turns it into something that feels almost elegant, even though you're basically eating a fancy grilled cheese.
Make-Ahead Magic
One of my favorite things about this recipe is that you can prep it the night before and refrigerate the assembled sandwiches, then just dip and cook when you're ready. This made my mornings infinitely easier when my family was staying over and everyone wanted breakfast at different times. Just let the sandwiches sit out for five minutes before dipping so they're not ice-cold in the middle.
- Stack the assembled sandwiches on parchment paper so they don't stick together in the fridge.
- Give yourself a few extra minutes in the pan if you're cooking straight from the cold—they'll need slightly longer to heat through.
- The custard mixture holds in the fridge for up to two days, so you can make that the day before if you want.
Pin It This dish has become my go-to for impressing people without actually stressing—it looks like you're a breakfast genius when really you're just combining two things that desperately wanted to meet. Make it for someone you want to impress, or make it for yourself on a morning when you need to feel a little fancy.
Recipe FAQs
- → What type of bread works best?
Use brioche or challah thick slices to absorb custard while maintaining structure during cooking.
- → Can I use different cheeses?
Gruyère or sharp cheddar work well, but Swiss, mozzarella, or fontina can add varied flavors.
- → How do I prevent soggy sandwiches?
Dip the bread briefly in the custard to coat without soaking through, then cook immediately on medium heat.
- → What are good accompaniments?
Pair with a light green salad or tomato soup to balance the rich, creamy textures.
- → Can I prepare these ahead of time?
Assemble and refrigerate sandwiches covered; dip and cook just before serving for best freshness.