Save I was standing in my kitchen on a lazy Sunday morning, staring at a block of Gruyère and thinking about how French toast always felt incomplete without something savory to balance the sweetness. Then it hit me—what if I treated it like a grilled cheese instead? I dipped thick brioche into an egg custard, stuffed it with melting cheese, and let it sizzle in a hot skillet until the edges turned golden and crispy. That first bite, with the custardy interior and the gooey cheese pulling apart, changed everything about how I think about breakfast.
The first time I made this for guests, my friend Sarah watched skeptically from the counter—until she tasted it and went completely quiet. That silence before someone says "wow, what even is this?" is honestly the best kitchen moment. I've since made it for brunches, quiet weekday breakfasts, and even as a late dinner when nothing else felt right, and it never disappoints.
Ingredients
- Eggs: Three large ones form the base of your custard, creating that silky coating that soaks into the bread without turning it soggy—the yolk is what makes this different from regular French toast.
- Whole milk and heavy cream: Together they create richness without the custard becoming heavy or splitting, which I learned after one watery attempt early on.
- Granulated sugar: Just a tablespoon keeps things balanced—you're not making dessert, so restraint matters here.
- Kosher salt and black pepper: These are non-negotiable; they highlight the cheese and prevent the whole thing from tasting one-dimensional.
- Dijon mustard: The optional touch that made me pause at first, but one teaspoon adds a subtle depth that makes people ask what the secret ingredient is.
- Brioche or challah bread: You need bread thick enough to hold up to the custard bath without falling apart—thin slices will disintegrate, and I've learned that lesson twice.
- Gruyère or sharp cheddar cheese: Gruyère melts with an almost buttery elegance, while cheddar brings a bolder sharpness; mixing them gives you the best of both worlds.
- Butter and neutral oil: The butter adds flavor while the oil keeps the heat stable, preventing the butter from burning and turning your sandwich bitter.
Instructions
- Build your custard base:
- Whisk the eggs, milk, cream, sugar, salt, pepper, and mustard together until the mixture is smooth and unified. You'll know it's ready when there are no streaks of egg white visible and it smells rich and savory.
- Assemble the sandwiches:
- Lay out four slices of bread and top each one with two slices of cheese—don't be shy here, the cheese is the whole reason we're doing this. Cover each with another bread slice and press down gently so everything stays together.
- Get your pan ready:
- Heat your skillet over medium heat until a drop of water sizzles on contact but doesn't evaporate instantly. Add the butter and oil together, swirling them around until the surface shimmers and smells toasty.
- Dip with intention:
- This is the tricky part—dip each sandwich into the custard, letting it soak for about two seconds per side. You want it coated and saturated but not waterlogged; if it feels heavy when you lift it out, you've gone too far and it'll fall apart in the pan.
- Cook until golden:
- Place the sandwiches in the hot pan and resist the urge to move them constantly. Let them sit for three to four minutes, pressing down gently with your spatula occasionally, until the bread turns deep golden brown and you can smell the cheese starting to melt from underneath. Flip and repeat on the other side, watching for that same golden color.
- Rest and serve:
- Transfer your finished sandwiches to a cutting board and let them sit for two minutes—this lets the interior set slightly so the cheese doesn't pour out everywhere when you cut. Slice diagonally if you're feeling fancy, and serve while still warm.
Save There's something almost meditative about watching that moment when the cheese starts to ooze out from between the bread slices in the pan, golden and perfectly melted. It reminded me that cooking isn't always about following rules perfectly—sometimes it's about paying attention to what's actually happening in front of you and trusting your instincts.
Playing with Flavors
Once you've mastered the basic version, this dish becomes your playground. I've pressed thin layers of fig jam between the cheese for an elegant sweet-savory contrast, caramelized onions for something deeper and more umami-forward, and even a touch of apple butter for a subtle autumn twist. Each version tells a different story depending on your mood and what you have on hand.
Cheese Combinations That Work
The pairing of Gruyère and sharp cheddar is my default, but I've had incredible results with Swiss cheese for something more delicate, fresh mozzarella for a creamier bite, and fontina when I want something earthier and nuttier. The key is thinking about what flavors you want to amplify—bold cheese needs restraint elsewhere, while milder cheese gives you room to experiment with those extras like fig jam or mustard.
What to Serve Alongside
This dish straddles the line between brunch and dinner in a way that makes pairing tricky but fun. A crisp green salad with a sharp vinaigrette cuts through the richness beautifully, while a bowl of tomato soup transforms this into something more warming and complete. I've also served it alongside a simple arugula salad dressed with lemon juice, or even as part of a brunch spread with roasted vegetables and a light herb salad.
- A cold glass of fresh-squeezed orange juice or sparkling cider balances the richness of the cheese and custard.
- If you're going the soup route, make sure it's something bright and acidic to cut through the richness.
- For dinner service, a simple green salad with Dijon vinaigrette is your best friend.
Save This recipe has become my go-to when I want to make something that feels impressive without requiring hours of planning or technique. It's the kind of dish that reminds you why you love cooking in the first place.
Recipe FAQs
- → What type of bread works best?
Brioche or challah bread with about ½-inch thickness offers a sturdy yet tender base that soaks custard well without falling apart.
- → Which cheeses complement custard-soaked bread?
Gruyère or sharp cheddar melt beautifully and provide a balanced, rich flavor. Swiss, mozzarella, or fontina are great alternatives.
- → How do I prevent soggy bread when cooking?
Dip sandwiches briefly in custard to avoid oversaturation, then cook on medium heat with butter and oil to achieve a crispy exterior and melted interior.
- → Can I prepare this ahead of time?
Yes, assemble and cover sandwiches in advance. Dip and cook just before serving for best texture and flavor.
- → Are there flavor variations to try?
Add a thin layer of fig jam or caramelized onions inside the sandwich for a sweet-and-savory twist that complements the cheese.