Custard French Toast Cheese (Printer View)

Creamy custard-soaked bread and melted cheese grilled until golden and delicious.

# What you'll need:

→ Custard Mixture

01 - 3 large eggs
02 - 0.75 cup whole milk
03 - 0.25 cup heavy cream
04 - 1 tablespoon granulated sugar
05 - 0.5 teaspoon kosher salt
06 - 0.5 teaspoon ground black pepper
07 - 0.5 teaspoon Dijon mustard (optional)

→ Bread

08 - 8 slices brioche or challah bread, approximately 0.5 inch thick each

→ 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

# Method:

01 - In a shallow bowl, whisk together eggs, milk, heavy cream, sugar, salt, pepper, and Dijon mustard until homogenous.
02 - Arrange 4 slices of bread on a work surface. Top each with 2 slices of cheese, then cover with remaining bread slices to form sandwiches.
03 - Warm a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and 0.5 tablespoon oil, swirling to coat evenly.
04 - Dip each sandwich into the custard mixture, coating both sides thoroughly without over-soaking.
05 - Place custard-dipped sandwiches onto the skillet. Cook for 3 to 4 minutes per side, pressing gently, until golden brown and cheese is melted. Work in batches if needed, adding butter and oil as necessary.
06 - Transfer cooked sandwiches to a cutting board. Let rest for 2 minutes, then slice and serve warm.

# Expert Advice:

01 -
  • It tastes indulgent but comes together in 30 minutes flat, so you feel fancy without the stress.
  • The savory custard-soaked bread with melty cheese is the kind of dish that makes people think you're much more of a cook than you actually are.
  • It's humble enough for a weeknight dinner but impressive enough to serve guests who will ask for the recipe.
02 -
  • Medium heat is non-negotiable here because high heat will burn the bread before the cheese melts, and low heat means you never get that crucial golden crust.
  • The custard mixture will look thin, but it's supposed to—think more French toast, less sauce.
  • Don't skimp on dipping time or your bread will be dry inside, and don't oversoak or you'll end up with bread mush.
03 -
  • Make your custard mixture the night before and let it sit covered in the fridge—the flavors develop and deepen overnight, tasting noticeably better than fresh.
  • If you're cooking for a crowd, keep finished sandwiches warm in a low oven while you work through batches instead of rushing and burning them.
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