Pin This The morning I discovered this sandwich was entirely by accident. I was meal prepping for brunch hosting, had leftover custard from French toast and grilled cheese ingredients sitting side by side on the counter, and thought why not. My roommate walked into the kitchen, took one whiff of the buttery, eggy, cheesy situation happening in the skillet, and asked what kind of magic I was up to. We both stood there eating the first test sandwich straight from the cutting board, burning our fingers slightly, not even caring.
I made these for a friends birthday brunch last spring, and the table went completely silent after the first bite. My friend Sarah, who claims shes not a morning person, ate two sandwiches and kept asking what I put in the custard mixture. The Dijon mustard throws people off when I mention it, but it creates this subtle depth that keeps you coming back for another bite.
Ingredients
- 3 large eggs: Room temperature eggs whisk into a smoother, more cohesive custard that clings beautifully to the bread
- 3/4 cup whole milk: The fat content matters here, skim milk makes the custard too watery and you lose that creamy French toast texture
- 1/4 cup heavy cream: This is what creates that luxurious, restaurant style richness in every bite
- 1 tbsp granulated sugar: Just enough to enhance the natural sweetness of the brioche and balance the savory cheese
- 1/2 tsp kosher salt: Essential for balancing the custard and making the cheese flavor pop
- 1/2 tsp ground black pepper: Freshly cracked adds the best subtle warmth and complexity
- 1/2 tsp Dijon mustard: The secret ingredient that adds a backbone of flavor without tasting mustardy at all
- 8 slices brioche or challah bread: These eggy, tender breads hold up best to custard soaking and create the ideal texture contrast
- 8 slices Gruyère or sharp cheddar cheese: Gruyère melts into that gorgeous puddle of goodness, cheddar brings more punchy flavor
- 2 tbsp unsalted butter: Unsalted lets you control the seasoning, and butter is non negotiable for that golden crust
- 1 tbsp neutral oil: Prevents the butter from burning while still delivering all that buttery flavor
Instructions
- Whisk the custard base:
- Combine the eggs, milk, heavy cream, sugar, salt, pepper, and Dijon mustard in a shallow bowl until the mixture is completely smooth and slightly frothy.
- Build your sandwiches:
- Lay four bread slices flat and layer two cheese slices on each, then top with remaining bread to create four neat sandwiches.
- Heat the pan:
- Warm a large nonstick skillet over medium heat, then add one tablespoon butter and half a tablespoon oil, swirling until the foam subsides.
- Custard dip moment:
- Dip each sandwich into the custard mixture for about three seconds per side, letting the bread drink it up without falling apart.
- Get that golden crust:
- Cook for three to four minutes on the first side, pressing gently with your spatula, then flip and cook another three to four minutes until both sides are deeply golden.
- The resting ritual:
- Let the sandwiches rest for two minutes on a cutting board so the cheese sets slightly and doesnt immediately ooze out when you slice.
Pin This This recipe has become my go to when I want to make people feel cared for without spending hours in the kitchen. Something about the combination of comfort food elements feels like a hug, and I love watching faces light up when that first cheesy bite happens.
The Bread Situation
Brioche is my absolute top choice because its buttery and tender, with a tight crumb that holds up beautifully to the custard bath. Challah works just as well and brings that slightly sweeter, eggy quality that makes the whole experience feel special. Ive tried sourdough, and while delicious, it competes too much with the cheese and custard flavors.
Cheese Choices That Actually Work
Gruyère is the professional move here, it melts into this incredible, smooth puddle of savory perfection and has that nutty sweetness that plays so well with the eggy custard. Sharp cheddar brings more upfront punch and creates those gorgeous cheese pulls everyone loves at the table. A mix of both is honestly the best of both worlds.
Timing Your Brunch Victory
The key is having everything measured and ready before you heat the pan. These come together fast, and you dont want to be frantically searching for ingredients while butter burns. I always set up my station with the custard mixed, sandwiches assembled, and plates ready to go.
- Keep cooked sandwiches warm in a 200F oven while you finish the batch
- Have your serving platter warmed and ready for immediate assembly
- Everything tastes best within five minutes of hitting the pan
Pin This Make these on a lazy weekend morning when you have time to linger over coffee and enjoy the process. Theyre the kind of brunch that turns a regular Saturday into something worth remembering.
Recipe FAQs
- → What bread works best for this dish?
Brioche or challah bread, about half an inch thick, is ideal as it soaks custard well while holding structure during cooking.
- → Which cheeses suit this custard-dipped sandwich?
Gruyère and sharp cheddar offer a nice melt and sharpness, but Swiss, mozzarella, or fontina can be delicious alternatives.
- → How do you prevent the custard from soaking through the bread?
Dip the sandwiches briefly and evenly, ensuring they are coated but not saturated, to maintain crispness while cooking.
- → Can this dish be prepared ahead of time?
Yes, assemble sandwiches, cover, and refrigerate. Dip in custard and cook just before serving for fresh results.
- → What sides complement this custard and cheese dish?
Simple green salad or warm tomato soup pairs well, balancing richness with fresh or tangy notes.
- → How is the sandwich cooked to achieve a golden crust?
Cook on medium heat with butter and neutral oil, pressing gently, for 3-4 minutes per side until golden and cheese is melted.