Description
This delightful Hawaiian Rolls French Toast recipe transforms sweet, fluffy Hawaiian rolls into a rich and flavorful breakfast treat. Dipped in a cinnamon-vanilla custard and pan-fried to golden perfection, these rolls are served warm with powdered sugar, maple syrup, and fresh fruit, making for a delicious and easy brunch option.
Ingredients
Scale
Main Ingredients
- 12 Hawaiian sweet rolls (left whole or pulled apart)
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (for cooking)
For Serving
- Powdered sugar
- Maple syrup
- Fresh fruit
Instructions
- Prepare Custard Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and well combined.
- Prepare Rolls: If using whole rolls, keep them attached as a sheet; otherwise, pull them apart carefully into individual rolls.
- Soak Rolls: Dip the rolls briefly into the custard mixture, allowing them to soak up some custard but ensuring they do not become soggy.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and melt a portion of the unsalted butter to coat the surface.
- Cook Rolls: Place the soaked rolls onto the warmed skillet and cook for 2 to 3 minutes on each side, turning gently to achieve a golden brown, crispy crust while ensuring the inside is cooked through. Work in batches if necessary, adding more butter as needed.
- Serve: Serve the French toasted Hawaiian rolls warm. Dust with powdered sugar and accompany with maple syrup and fresh fruit for a delicious presentation.
Notes
- For a casserole-style version, arrange the rolls in a baking dish and pour the custard mixture over the top. Refrigerate overnight, then bake at 350°F (175°C) for 30–35 minutes until golden and set.
- Use fresh or frozen fruit as a topping to add extra flavor and nutrients.
- Adjust the soaking time to avoid overly soggy rolls, especially if using whole sheet rolls.
- Butter can be substituted with a non-dairy butter for a dairy-free alternative.
