Save The morning was gray and drizzly, the kind where breakfast feels like a small act of resistance against the gloom. I had leftover brioche from a dinner party and some Gruyère that needed using, so I decided to merge two comfort foods into one. The first bite stopped all conversation at the table.
I made these for a friend who swore she hated savory French toast. She watched, skeptical, as the custard soaked into the brioche and the cheese began to bubble through. Two sandwiches later, she asked for the recipe.
Ingredients
- 3 large eggs: The backbone of your custard, room temperature eggs whisk up into something silky and cohesive
- 3/4 cup whole milk: Whole milk creates the right consistency, anything thinner and your bread turns soggy
- 1/4 cup heavy cream: This tiny indulgence makes the custard richer and helps the bread develop that gorgeous golden crust
- 1 tbsp granulated sugar: Just enough to balance the savory elements without making it dessert
- 1/2 tsp kosher salt: Enhances all the flavors and cuts through the richness
- 1/2 tsp ground black pepper: Adds subtle warmth that makes the cheese sing
- 1/2 tsp Dijon mustard: Optional but worth it, this is the secret ingredient that makes people ask what you did differently
- 8 slices brioche or challah bread: Sturdy enough to hold the custard and cheese without falling apart
- 8 slices Gruyère or sharp cheddar: Gruyère melts beautifully and brings nutty depth, cheddar makes it feel like an upgraded grilled cheese
- 2 tbsp unsalted butter: Butter creates that restaurant quality golden exterior
- 1 tbsp neutral oil: Prevents the butter from burning while still delivering flavor
Instructions
- Whisk your custard base:
- In a shallow bowl with high sides, whisk together eggs, milk, heavy cream, sugar, salt, pepper, and Dijon until no streaks remain and the mixture feels uniform.
- Build your sandwiches:
- Lay out four slices of bread, pile two cheese slices onto each, and top with remaining bread to create four tidy sandwiches.
- Heat your pan properly:
- Set a large nonstick skillet over medium heat and let it warm fully before adding butter and oil, swirling until the foam subsides.
- Dip carefully:
- Lower each sandwich into the custard for about three seconds per side, you want it coated but not weighed down by excess liquid.
- Cook to golden perfection:
- Cook for three to four minutes on the first side until deep golden, then flip gently and cook another three minutes until the cheese has melted completely.
- Rest before slicing:
- Let the sandwiches rest on a cutting board for two minutes so the cheese sets slightly, then cut diagonally and serve while still hot.
Save My sister ate three of these in one sitting and then asked if we could have them for dinner too. Sometimes the simplest combinations end up being the ones people remember most.
Choosing the Right Bread
Brioche and challah are ideal because their structure holds up to custard soaking without disintegrating. Standard sandwich bread turns to mush, and anything too dense will not absorb the custard properly. Day old brioche actually works better than fresh, so do not worry if your bread feels slightly stale.
Cheese Variations That Work
Gruyère is my go to for its nutty complexity and excellent melt, but sharp cheddar makes these feel like an elevated childhood favorite. Fontina adds incredible creaminess while Swiss brings that classic sandwich shop flavor. Provolone works if you want something milder that still melts beautifully.
Make Ahead Strategy
You can assemble the sandwiches hours ahead and keep them refrigerated on a parchment lined baking sheet, covered tightly with plastic wrap. Dip and cook them just before serving for the best texture. Leftovers reheat surprisingly well in a 350°F oven for about ten minutes.
- Never soak the sandwiches ahead of time
- Let assembled sandwiches come to room temperature before dipping
- Keep the cooked ones warm in a low oven while you finish the batch
Save These bridge the gap between breakfast and lunch effortlessly, which is exactly why they have become my go to for lazy weekend cooking.
Recipe FAQs
- → What type of bread works best?
Brioche or challah bread with about 1/2-inch thickness absorbs custard well without falling apart.
- → Can I use different cheeses?
Yes, Swiss, mozzarella, or fontina can be substituted for Gruyère or cheddar to vary the flavor.
- → How do I get a crispy exterior?
Cooking in a mix of butter and neutral oil over medium heat ensures a golden, crispy crust while melting the cheese inside.
- → Is it possible to prepare in advance?
Assemble and refrigerate the sandwiches ahead, then dip in custard and cook just before serving to save time.
- → Any ideas for additional toppings?
Add a thin layer of fig jam or caramelized onions for a delightful sweet and savory contrast.