# Components:
→ Bread
01 - 8 slices thick-cut brioche or challah bread
→ Custard
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1/2 teaspoon Dijon mustard
07 - 1/2 teaspoon garlic powder
→ Crust & Filling
08 - 1 1/2 cups crushed pretzels
09 - 1 1/2 cups shredded sharp cheddar cheese
→ Cooking
10 - 2 tablespoons unsalted butter
11 - 1 tablespoon vegetable oil
→ To Serve
12 - Chopped fresh chives (optional)
13 - Sliced scallions (optional)
14 - Hot sauce or grainy mustard (optional)
# Method:
01 - Whisk eggs, whole milk, salt, black pepper, Dijon mustard, and garlic powder in a large shallow bowl until fully blended.
02 - Scatter the crushed pretzels over a wide plate. Distribute the shredded cheddar cheese evenly on a separate plate.
03 - Submerge each bread slice in the custard mixture, making sure both sides are thoroughly coated.
04 - Press one side of each soaked bread slice into the cheddar cheese, then gently press both sides into the crushed pretzels for an even crust.
05 - Heat unsalted butter and vegetable oil in a large nonstick skillet over medium heat. Add prepared bread slices, cheese-side down first, and cook 2 to 3 minutes per side until golden and crisp. Work in batches as necessary, adding more butter if the skillet becomes dry.
06 - Provide warm, garnished with chopped chives or scallions. Offer hot sauce or grainy mustard if desired.
