Prep the bread: Cut your bread into thick slices (about 1 inch). If it’s very fresh, let it sit out for 15–20 minutes to dry slightly, or toast lightly to firm up.

Make the custard: In a wide bowl, whisk the eggs, milk (and cream if using), Dijon, garlic, 1/2 teaspoon salt, and several grinds of black pepper until smooth.

Add flavor: Stir in the chopped herbs and about two-thirds of the grated cheese. Reserve the rest for topping in the pan.

Heat the pan: Set a large nonstick or well-seasoned skillet over medium to medium-low heat. Add 1 tablespoon butter and 1 teaspoon olive oil. You want a steady sizzle, not smoke.

Soak the bread: Place a slice in the custard. Let it sit 20–30 seconds per side, just until saturated but not collapsing. Shake off extra custard.

Cook the first side: Lay the slice in the hot pan. Cook 2–3 minutes until the underside is deep golden and crisp at the edges.

Cheese the top: Before flipping, sprinkle a little of the reserved cheese on the uncooked side so it adheres as you turn it.

Flip and finish: Flip carefully. Cook another 2–3 minutes until the second side is golden and the cheese melts. If the toast browns too fast, lower the heat.

Repeat: Transfer finished slices to a warm plate. Add a little more butter/oil as needed and continue with remaining bread.

Serve: Top with extra herbs, a pinch of red pepper flakes, or a swipe of lemon zest. Enjoy hot.