Description
This Hawaiian Roll French Toast recipe is a sweet and fluffy breakfast treat featuring soft Hawaiian rolls dipped in a rich cinnamon-vanilla custard and cooked to golden perfection on the stovetop. Perfect for an indulgent weekend brunch, it is served with powdered sugar, maple syrup, and fresh fruit for a tropical twist.
Ingredients
Scale
Main Ingredients
- 12 Hawaiian rolls (left whole or separated)
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (for cooking)
For Serving
- Powdered sugar
- Maple syrup
- Fresh fruit (optional)
Instructions
- Prepare the custard mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until the mixture is smooth and well combined.
- Dip the Hawaiian rolls: Dip each Hawaiian roll or the whole slab of rolls cut horizontally in half into the custard mixture, coating them evenly but avoid soaking too long to prevent sogginess.
- Heat the cooking surface: Place a large skillet or griddle over medium heat and melt 1 tablespoon of unsalted butter until sizzling.
- Cook the rolls: Place the coated rolls onto the skillet and cook for 2 to 3 minutes per side or until they are golden brown and cooked through. Add more butter to the pan as needed when cooking remaining rolls.
- Serve: Serve the French toast warm, dusted with powdered sugar, drizzled with maple syrup, and topped with fresh fruit for extra flavor and a tropical touch if desired.
Notes
- For a baked variation, arrange the dipped rolls in a buttered baking dish and bake at 350°F for 25 to 30 minutes until golden.
- For a tropical flair, sprinkle coconut flakes and pineapple chunks on top before serving.
