Custard French Toast Cheese (Printable)

Golden custard-soaked bread filled with melty cheese, cooked to perfection for a creamy, savory brunch treat.

# 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, 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 (e.g., canola)

# Step-by-Step:

01 - Whisk together eggs, whole milk, heavy cream, granulated sugar, kosher salt, black pepper, and Dijon mustard in a shallow bowl until fully combined.
02 - Lay out 4 bread slices. Top each with 2 slices of cheese, then cover with remaining bread slices to form sandwiches.
03 - Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and 1/2 tablespoon oil, swirling to coat the surface.
04 - Dip each sandwich into the custard mixture, coating both sides thoroughly but avoiding oversaturation.
05 - Place the custard-coated sandwiches in the skillet. Cook 3 to 4 minutes per side over medium heat, pressing gently until golden brown and cheese melts. Cook in batches if necessary, adding more butter and oil as needed.
06 - Transfer to a cutting board, let rest for 2 minutes. Slice and serve warm.

# Expert Suggestions:

01 -
  • It's basically the dream child of two comfort food classics, so you get that creamy custardy richness and melty cheese pull in one golden-brown bite.
  • Takes less time than scrolling through your phone for breakfast ideas, yet feels like you actually cooked something impressive.
  • Works for feeding a crowd because you can prep the sandwiches ahead and dip-and-cook when everyone's actually hungry.
02 -
  • Don't oversoak the bread or it'll fall apart in the pan—the custard mixture should kiss the surface, not drown it.
  • If your cheese isn't melting fast enough, cover the skillet for the last minute of cooking and the residual heat will finish the job.
03 -
  • Press the sandwiches gently as they cook—this helps the custard set and the cheese melt more evenly without squishing out all over the pan.
  • If you're cooking for more than two people, keep finished sandwiches warm in a 200-degree oven while you cook the rest rather than letting them get cold.
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