Hawaiian Roll French Toast
A delightful brunch dish made with sweet King's Hawaiian rolls soaked in a cinnamon-vanilla custard and seared to golden perfection.
Ingredients
For the custard
- 3 large large eggs
- 3/4 cup half-and-half or whole milk Half-and-half gives a richer custard.
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar Can be substituted with granulated sugar plus 1 tsp molasses.
- pinch salt
For cooking
- 4 tablespoons unsalted butter Use for flavor; can substitute with neutral oil for dairy-free.
For serving
- as needed powdered sugar
- as needed fresh fruit Such as berries or banana.
- as needed maple syrup
For the rolls
- 1 pack King’s Hawaiian Rolls Use the soft dinner rolls.
Instructions
Preparation
- Preheat a skillet or griddle over medium heat.
- In a large bowl, whisk the eggs, half-and-half (or milk), vanilla, cinnamon, brown sugar, and a pinch of salt until smooth.
- Slice each King’s Hawaiian roll in half. Briefly dip each cut half into the egg mixture.
Cooking
- Melt 1 tablespoon of butter in the skillet and swirl to coat.
- Place rolls cut side down in the skillet and cook for 2–3 minutes until golden brown.
- Flip and cook another 2–3 minutes until the exterior is evenly browned.
- Repeat with remaining rolls, adding more butter as necessary.
Serving
- Serve warm, dusted with powdered sugar, alongside fresh fruit and maple syrup.
Notes
Store cooled leftovers in an airtight container for up to 3 days. For longer storage, freeze individual pieces for up to 1 month. Reheat at 350°F for 8–10 minutes.