Save Last Sunday morning I stood in my kitchen staring at a half eaten loaf of brioche and some leftover Gruyère from a dinner party the night before. Rain pattered against the window as I wondered what to make. Something warm and comforting felt right. In that sleepy moment I decided to dip the bread in an egg mixture and make a grilled cheese. The result was so incredibly good Ive been craving it ever since.
I first made this for my sister who was visiting from out of town. She took one bite and literally stopped talking for a full minute. When she finally looked up her eyes were wide and she said this is the best thing Ive ever eaten for breakfast. Now whenever she visits she specifically requests it.
Ingredients
- 3 large eggs: Room temperature eggs whisk into a smoother creamier custard that coats the bread more evenly
- 3/4 cup whole milk: Whole milk creates the rich custard base that makes this French toast so luxurious
- 1/4 cup heavy cream: This small amount adds incredible richness without making the dish too heavy
- 1 tbsp granulated sugar: Just enough to enhance the natural sweetness and help with golden browning
- 1/2 tsp kosher salt: Essential for balancing the richness and bringing all the flavors together
- 1/2 tsp ground black pepper: Adds a subtle warmth that makes the savory notes really sing
- 1/2 tsp Dijon mustard: Optional but highly recommended it adds a tangy depth that cuts through the richness
- 8 slices brioche or challah bread: These eggy breads absorb the custard beautifully while staying structurally sound
- 8 slices Gruyère or sharp cheddar cheese: Gruyère melts into gorgeous pools of nutty flavor while cheddar brings sharper tangy notes
- 2 tbsp unsalted butter: Butter gives that unbeatable golden crunch and savory flavor
- 1 tbsp neutral oil: Prevents the butter from burning while maintaining that buttery taste
Instructions
- Prepare the custard:
- Whisk together the eggs milk heavy cream sugar salt pepper and Dijon in a shallow bowl until completely smooth and no streaks remain
- Assemble the sandwiches:
- Lay four slices of bread on your work surface top each with two cheese slices and cover with remaining bread pressing gently to adhere
- Heat your pan:
- Warm a large nonstick skillet over medium heat then add butter and oil swirling until the foam subsides
- Dip with care:
- Carefully dip each sandwich in custard for about 3 seconds per side coating well but avoiding oversaturation
- Cook to golden:
- Place sandwiches in the pan and cook for 3 to 4 minutes per side pressing gently until golden brown and cheese melts completely
- Rest and serve:
- Transfer to a cutting board let rest for 2 minutes then slice diagonally and serve while still warm
Save This dish saved me during a particularly stressful week at work. I came home late absolutely starving and too tired to cook anything elaborate. Ten minutes later I was sitting on my couch with a plate of these sandwiches feeling like everything might actually be okay.
Choosing the Right Bread
Brioche is my top choice because its buttery tender crumb handles the custard beautifully without disintegrating. Challah works equally well with its slightly tighter crumb and subtle sweetness. Avoid standard sandwich bread which turns to mush and steer clear of super crusty artisan loaves that resist the custard.
Cheese Selection Matters
Gruyère brings sophisticated nutty notes and melts into the most gorgeous consistency. Sharp cheddar offers that nostalgic punchy flavor we all love from childhood. Combining the two gives you the best of both worlds with complex flavor and perfect meltability.
Perfecting the Technique
The key is getting that custard soaked just enough without going overboard. Watch how the bread looks as you dip it the surface should glisten but never look saturated or waterlogged. A gentle press with your spatula while cooking helps the crust make even contact with the pan.
- Keep cooked sandwiches warm in a 200°F oven while finishing batches
- Wipe out the pan between batches if butter starts to brown too much
- A splash of vanilla in the custard works beautifully if you skip the mustard
Save This recipe lives in the sweet spot between fancy brunch impressiveness and lazy comfort food. Make it once and it will become part of your regular rotation forever.
Recipe Questions & Answers
- → What bread types work best for this dish?
Brioche or challah bread with about 1/2-inch thickness is ideal for absorbing custard without falling apart.
- → Can I use different cheeses?
Yes, Swiss, mozzarella, or fontina can be delicious alternatives to Gruyère or cheddar.
- → How do I prevent sogginess when soaking the bread?
Dip each sandwich briefly to coat, avoiding a full soak to keep bread sturdy while creamy.
- → What cooking fats are recommended?
A combination of unsalted butter and neutral oil ensures balanced flavor and prevents burning.
- → Can this be prepared ahead of time?
Yes, assemble sandwiches in advance, cover and refrigerate. Dip and cook just before serving for best texture.