Save The first time I made this was during a rainy Sunday brunch when my friend Sarah jokingly suggested combining French toast with grilled cheese. I laughed, then realized she was brilliant. The result was so incredible that we ended up making three batches in a row because nobody wanted to stop eating them.
I served these at a holiday breakfast last winter and watched my usually skeptical brother in law take three helpings without saying a word. He finally looked up and said this is the best thing Ive ever put in my mouth and I felt like a kitchen wizard who just unlocked a secret food level.
Ingredients
- 3 large eggs: The backbone of your custard mixture and what gives the French toast its rich structure
- 3/4 cup whole milk: Essential for that creamy custard consistency that soaks into the bread beautifully
- 1/4 cup heavy cream: This little luxury makes all the difference in creating that restaurant quality texture
- 1 tbsp granulated sugar: Just enough to balance the savory cheese without making it dessert
- 1/2 tsp kosher salt: Enhances all the flavors and makes the cheese taste more like cheese
- 1/2 tsp ground black pepper: Adds a subtle warmth that makes this feel sophisticated
- 1/2 tsp Dijon mustard: Totally optional but I highly recommend it for that je ne sais quoi depth
- 8 slices brioche or challah bread: These eggy breads soak up custard like a dream and stay tender
- 8 slices Gruyère or sharp cheddar cheese: Gruyère melts like a dream while cheddar brings that tangy punch
- 2 tbsp unsalted butter: For that golden crust and unbeatable flavor in the pan
- 1 tbsp neutral oil: Prevents the butter from burning and ensures even browning
Instructions
- Whisk your custard base:
- In a shallow bowl combine the eggs milk heavy cream sugar salt pepper and Dijon until the mixture is completely smooth and unified.
- Build your cheese sandwiches:
- Lay out four bread slices top each with two cheese slices and cover with remaining bread to make four perfect sandwiches.
- Heat your skillet properly:
- Warm a large nonstick skillet over medium heat then add one tablespoon butter and half tablespoon oil swirling to coat the bottom.
- Custard dip technique:
- Dip each sandwich quickly into the custard coating both sides well but do not let it soak through or the bread will fall apart.
- Sear to golden perfection:
- Cook for 3 to 4 minutes per side pressing gently until deeply golden and the cheese has melted completely.
- Rest and serve:
- Let the sandwiches rest for 2 minutes on a cutting board then slice and serve while still warm and gooey.
Save This recipe became my go to when friends need cheering up because something about the combination feels like a warm hug in food form. Last month my neighbor texted me at midnight saying she made them after a bad date and everything felt better immediately.
The Perfect Bread Choice
I have tried this with regular sandwich bread and honestly it works but brioche or challah transforms this entirely. The eggs and butter in those breads create this plush interior that practically puddles in your mouth while still developing the most gorgeous golden crust. Stale bread actually works beautifully here because it absorbs the custard without becoming fragile or falling apart during cooking.
Cheese Selection Secrets
Gruyère is my absolute favorite because it melts into this incredible puddle of nutty savory perfection but aged cheddar brings this sharp tang that cuts through the richness beautifully. Sometimes I do half and half and that combination might actually be perfect. The key is choosing cheeses that melt well because nothing is sadder than grilled cheese with unmelted cheese inside.
Serving Ideas That Work
These are surprisingly versatile considering how over the top they already are. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. Tomato soup makes this feel like the fanciest grilled cheese of your life. I have even served them as appetizers cut into small triangles at brunch parties and they disappear faster than anything else on the table.
- Fig jam adds this incredible sweetness that plays so nicely with the savory cheese
- A few fresh herbs like thyme or chives sprinkled inside make them feel extra fancy
- Maple syrup on the side sounds weird until you try it and then suddenly it makes total sense
Save Some mornings just call for something this indulgent and life is too short to feel guilty about loving breakfast comfort food.
Recipe FAQs
- → What type of bread works best?
Brioche or challah are ideal for their soft texture and ability to absorb the custard without falling apart.
- → Can I use different cheeses?
Yes, Swiss, mozzarella, or fontina are excellent alternatives that melt well and complement the custard flavor.
- → How do I prevent soggy sandwiches?
Dip the bread briefly in the custard to coat without soaking through, then cook immediately on medium heat for a crispy exterior.
- → Is Dijon mustard necessary in the custard?
It’s optional but adds a subtle depth and slight tang to balance the richness.
- → What sides pair well with this dish?
Light salads or tomato soup enhance the flavors and offer a fresh contrast to the creamy texture.