Creamy custard-soaked bread stuffed with melted cheese, seared until crisp and golden, perfect for brunch.
# What You'll Need:
→ Custard Mixture
01 - 3 large eggs
02 - 0.75 cup whole milk
03 - 0.25 cup heavy cream
04 - 1 tablespoon granulated sugar
05 - 0.5 teaspoon kosher salt
06 - 0.5 teaspoon ground black pepper
07 - 0.5 teaspoon Dijon mustard (optional)
→ Bread
08 - 8 slices brioche or challah bread, about 0.5 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)
# Directions:
01 - Whisk together eggs, whole milk, heavy cream, granulated sugar, kosher salt, black pepper, and Dijon mustard until fully blended in a shallow bowl.
02 - Lay 4 slices of bread on a work surface, top each with 2 cheese slices, and cover with the remaining bread slices to form sandwiches.
03 - Warm a large nonstick skillet or griddle over medium heat and add 1 tablespoon butter and 0.5 tablespoon oil, swirling to evenly coat.
04 - Immerse each sandwich in the custard mixture, coating both sides thoroughly but avoiding oversaturation.
05 - Place custard-soaked sandwiches onto the skillet and cook 3 to 4 minutes per side, pressing gently, until golden brown and cheese is melted. Cook in batches if necessary, adding more butter and oil as needed.
06 - Transfer cooked sandwiches to a cutting board, allow to rest for 2 minutes, then slice and serve warm.
