Custard French Toast Grilled (Print)

Creamy custard-soaked toast filled with melted cheese, pan-seared until golden and gooey inside.

# Ingredients:

→ 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, each about 1/2-inch thick

→ 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)

# Instructions:

01 - Whisk together eggs, whole milk, heavy cream, sugar, kosher salt, black pepper, and Dijon mustard in a shallow bowl until fully blended.
02 - Lay out four bread slices on a clean surface. Layer two slices of cheese onto each and top with remaining bread slices to form sandwiches.
03 - Warm a large nonstick skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and 1/2 tablespoon neutral oil, swirling to coat the surface evenly.
04 - Immerse each sandwich into the custard mixture, coating both sides thoroughly without letting the bread become soggy.
05 - Place dipped sandwiches onto the skillet. Cook for 3 to 4 minutes per side, pressing gently, until the exterior turns golden brown and cheese is melted. Cook in batches if necessary, adding butter and oil as needed.
06 - Transfer cooked sandwiches to a cutting board. Allow to rest for 2 minutes before slicing and serving warm.

# Pro Tips:

01 -
  • It's crispy on the outside, custardy and gooey on the inside, hitting both your sweet and savory cravings at once.
  • Takes less than 30 minutes from start to finish, but tastes like you spent hours in the kitchen.
02 -
  • Don't skip the resting step—those two minutes make the difference between cheese oozing everywhere and staying tucked inside where it belongs.
  • If you're cooking in batches, keep the finished sandwiches warm in a low oven instead of stacking them, which will make the bread steam and lose its crispness.
03 -
  • If your bread is sliced thick, dip a little faster so it doesn't absorb too much custard and fall apart—thin slices are more forgiving.
  • Keep your heat at medium, not medium-high; patience here means golden bread and fully melted cheese instead of burnt bread and cold cheese.
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