Hawaiian Roll French Toast
Sweet and pillowy Hawaiian roll French toast soaked in cinnamon-vanilla custard, pan-fried to golden perfection. Served warm, perfect with powdered sugar, fresh fruit, and maple syrup.
Equipment
- 1 large bowl
- 1 nonstick skillet or griddle
- 1 toothpick or skewer
- 1 spatula
Ingredients
- 12- pack King's Hawaiian Rolls
- 3 large eggs
- 3/4 cup half and half or whole milk
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- Pinch of salt
- 4 tablespoons butter for cooking
- Powdered sugar fresh fruit, maple syrup for serving
Instructions
- Whisk together eggs and half and half in a large bowl until fully blended.
- Add vanilla extract, ground cinnamon, brown sugar, and salt; mix until incorporated.
- Use a toothpick or skewer to poke holes in the bottom of each Hawaiian roll to help custard soak in.
- Dip rolls into the custard mixture one at a time, soaking for 30 seconds and turning to coat all sides; avoid over-soaking.
- Melt 2 tablespoons butter in a nonstick skillet over medium-low heat.
- Cook each soaked roll for 30 to 60 seconds per side until golden brown and crispy on all sides, turning carefully.
- Serve warm, dusted with powdered sugar and topped with fresh fruit and maple syrup if desired.
Notes
- Do not over-soak rolls to prevent sogginess.
- Use medium-low heat to avoid burning the sugar coating.
- Serve immediately for best texture and flavor.