Cheesy Savory French Toast with Melted Cheese!! Easy Breakfast Recipe

Ingredients

• 1 cup Whole Milk (room temperature)
• 4 Large Eggs (room temperature)
• 0.25 cup Unsalted Butter (melted, not hot)
• 1 tsp Salt (or to taste)
• 0.5 tsp Ground Black Pepper (or to taste)
• 0.25 tsp Smoked Paprika
• 0.25 tsp Garlic Powder
• 0.25 tsp Onion Powder
• 1 tbsp Fresh Parsley (chopped)
• 8 slices Day‑Old French Bread (about 3/4‑inch thick; can use brioche or challah)
• 4 oz Shredded Cheddar Cheese (or any meltable cheese, shredded)
• 1 Avocado (sliced for serving)
• 1 medium Tomato (sliced for serving)

Instructions

1. Make the Savory Custard

   In a mixing bowl combine 1 cup milk, 4 large eggs, 1/4 cup melted butter, 1 tsp salt, ½ tsp ground black pepper, ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp onion powder, and 1 tbsp chopped parsley. Whisk until fully blended and slightly frothy.

   Time: PT5M

2. Slice the Bread

   Using a chef’s knife, cut the day‑old French bread (or brioche) into 3/4‑inch‑thick slices; you should have about 8 slices for 4 sandwiches.

   Time: PT3M

3. Assemble the Sandwiches

   One at a time, dunk a slice of bread into the custard, turning to coat both sides. Place the soaked slice on a clean surface, add about 1 oz shredded cheese, then top with a second soaked slice, pressing gently. Repeat for remaining slices.

   Time: PT5M

4. Preheat the Griddle

   Heat a griddle or large skillet over medium‑low heat and melt a small pat of butter, spreading it to coat the surface.

   Time: PT2M

   Temperature: medium‑low

5. Cook the French Toast

   Place the assembled sandwiches on the hot griddle. Cook 4‑5 minutes per side, pressing lightly with the spatula, until the bread is golden brown and the cheese inside is fully melted. If needed, cover the pan with a lid for the last minute to help melt the cheese.

   Time: PT12M

   Temperature: medium‑low

6. Plate and Serve

   Transfer the cooked French toast to a serving plate. Arrange sliced avocado and tomato on the side. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

15 g

Carbohydrates

35 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Whole Milk: Almond milk, Soy milk
• Instead of Large Eggs: Egg replacer (equivalent to 4 large eggs)
• Instead of Unsalted Butter: Margarine, Vegetable oil (use 3 tbsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Ground Black Pepper: White pepper
• Instead of Smoked Paprika: Regular paprika
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Onion Powder: Onion flakes, Fresh minced onion (1 tsp)
• Instead of Fresh Parsley: Cilantro
• Instead of Day‑Old French Bread: Brioche, Challah
• Instead of Shredded Cheddar Cheese: Mozzarella, Monterey Jack
• Instead of Avocado: Sliced cucumber
• Instead of Tomato: Roasted red pepper strips

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cup
• Measuring Spoons
• Cutting Board
• Chef’s Knife
• Griddle or Large Skillet
• Spatula
• Serving Plate

Critical Steps — Do Not Skip

• Whisk the custard until fully combined to avoid lumps.
• Ensure each bread slice is thoroughly soaked but not falling apart.
• Cook on medium‑low heat so the cheese melts without burning the crust.

Chef Tips from the Video

• Add a pinch of cayenne to the custard for a subtle heat boost.
• Use a mix of sharp cheddar and mozzarella for extra meltiness and flavor.
• Serve with a drizzle of hot sauce for a spicy kick.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a skillet over medium heat.

Freezer: Not recommended, texture may become soggy after thawing.

Room temperature: Best enjoyed immediately; can sit out for up to 1 hour.

Make-Ahead Tips

• Custard can be prepared up to 24 hours ahead and kept refrigerated; give it a quick whisk before using.
• Bread can be sliced the night before; keep slices in a sealed bag to retain freshness.
• Shred the cheese in advance and store in an airtight container.

Frequently Asked Questions