Custard French Toast Grilled Cheese (Printer-friendly)

Golden toasted custard bread filled with gooey melted cheese, cooked to a perfect crisp and creamy center.

# What You'll Need:

→ Custard Mixture

01 - 3 large eggs
02 - ¾ cup whole milk
03 - ¼ cup heavy cream
04 - 1 tablespoon granulated sugar
05 - ½ teaspoon kosher salt
06 - ½ teaspoon ground black pepper
07 - ½ teaspoon Dijon mustard (optional)

→ Bread

08 - 8 slices brioche or challah bread, ½-inch thick

→ Cheese Filling

09 - 8 slices Gruyère or sharp cheddar cheese

→ For Cooking

10 - 2 tablespoons unsalted butter
11 - 1 tablespoon neutral oil (such as canola)

# Directions:

01 - Whisk together eggs, milk, heavy cream, sugar, salt, pepper, and Dijon mustard in a shallow bowl until smooth.
02 - Place 4 bread slices on a work surface, layer each with 2 slices of cheese, then top with remaining bread slices to form sandwiches.
03 - Warm a large nonstick skillet or griddle over medium heat; add 1 tablespoon butter and ½ tablespoon oil, swirling to coat the surface.
04 - Carefully dip each sandwich in the custard mixture, coating both sides without letting it soak through.
05 - Place sandwiches in the skillet and cook 3 to 4 minutes per side, pressing gently, until golden and cheese has melted. Add more butter and oil as necessary and cook in batches if needed.
06 - Transfer cooked sandwiches to a cutting board, let rest for 2 minutes, then slice and serve warm.

# Expert Advice:

01 -
  • It bridges that magical gap between sweet and savory in a way that actually works, surprising you with each bite.
  • The entire thing comes together in under 30 minutes, making it perfect for when you want something restaurant-worthy but don't have all day.
  • Once you nail the technique, you can play with different cheeses and bread types to keep it interesting.
02 -
  • Medium heat is essential; too high and your bread will char before the cheese melts, too low and you'll end up with a soggy, greasy mess instead of that perfect golden crust.
  • The custard coating must be thick and eggy enough to create structure—if yours looks too thin or watery, you're either not using enough eggs or your milk-to-cream ratio is off.
03 -
  • Make the custard mixture the night before and refrigerate it; it'll give the flavors time to meld and makes your morning prep faster and easier.
  • If you need to feed a crowd, assemble and refrigerate the cheese-filled sandwiches ahead of time, then dip and cook them right before serving so they're at their crispiest and warmest.
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