Custard French Toast Grilled Cheese (Printable)

Golden custard-dipped brioche with melted Gruyère grilled to creamy perfection.

# Components:

→ 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)

# Method:

01 - Whisk together eggs, whole milk, heavy cream, sugar, kosher salt, black pepper, and Dijon mustard until fully blended.
02 - Arrange 4 bread slices on a flat surface, layer each with 2 cheese slices, then top with remaining bread slices, forming sandwiches.
03 - Warm a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and 1/2 tablespoon oil, swirling to coat the surface evenly.
04 - Immerse each sandwich in the custard mixture, coating both sides thoroughly without letting bread become overly saturated.
05 - Place custard-coated sandwiches in the skillet. Cook each side for 3 to 4 minutes, pressing gently until golden brown and cheese is melted. Add more butter and oil if needed, and manage batches accordingly.
06 - Transfer cooked sandwiches to a cutting board. Allow to rest two minutes before slicing and serving warm.

# Expert Advice:

01 -
  • It feels fancy enough for brunch guests but comes together faster than you'd expect.
  • The savory custard keeps this from being overly sweet, while the melted cheese adds a richness that makes every bite feel special.
  • One skillet, minimal cleanup, maximum payoff.
02 -
  • Don't skip the rest period after cooking; it's the difference between cheese staying inside the sandwich and ending up on your plate.
  • The custard mixture needs the Dijon—or at least some kind of subtle umami element—to keep this from tasting like dessert. It's the thing that makes people pause and ask what they're eating.
03 -
  • Make your sandwiches and custard mixture the night before, cover everything, and refrigerate. You'll only need to dip and cook in the morning, which is the real gift of meal prep.
  • Medium heat is your friend here—too high and you'll burn the outside before the cheese melts, too low and the bread gets soggy instead of crispy.
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