Hawaiian Roll French Toast
Hawaiian Roll French Toast is a sweet, buttery, and fluffy breakfast treat that takes classic French toast to the next level. The soft and slightly sweet Hawaiian rolls soak up the rich custard, creating a beautifully golden, caramelized exterior while remaining light and pillowy inside.
Equipment
- - Mixing bowl
- Whisk
- Large skillet or griddle
- Measuring cups and spoons
- Spatula
- Knife and cutting board
Ingredients
- #### For the French Toast
- - 12 Hawaiian sweet rolls left whole or cut into halves
- - 3 large eggs
- - 3/4 cup milk whole milk or half-and-half for richness
- - 1 teaspoon vanilla extract
- - 1/2 teaspoon cinnamon
- - 1 tablespoon sugar optional, for extra sweetness
- - 1/4 teaspoon salt
- - 2 tablespoons unsalted butter for cooking
- #### For Serving
- - Maple syrup
- - Powdered sugar
- - Fresh berries strawberries, blueberries, or raspberries
- - Whipped cream optional
Instructions
- **Prepare the Custard**
- In a large mixing bowl, whisk together the eggs, milk, vanilla extract, cinnamon, sugar (if using), and salt until well combined.
- **Soak the Rolls**
- If keeping the Hawaiian rolls whole, gently separate them so they can absorb the custard evenly. If preferred, slice them in half for more surface area. Dip each roll into the egg mixture, allowing it to soak for about 10-15 seconds per side. Ensure the rolls absorb the mixture but do not become overly soggy.
- **Cook the French Toast**
- Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter. Place the soaked Hawaiian rolls onto the skillet and cook for 2-3 minutes per side, or until golden brown and slightly crispy. Flip gently using a spatula to avoid tearing. Repeat with remaining rolls, adding more butter as needed.
- **Serve**
- Transfer the cooked Hawaiian roll French toast to a serving plate. Drizzle with maple syrup, dust with powdered sugar, and top with fresh berries or whipped cream. Serve immediately and enjoy!