Description
This Hawaiian Roll French Toast recipe offers a delightful twist on traditional French toast by using sweet, fluffy Hawaiian rolls soaked in a rich custard mixture of eggs, milk, cream, and warm spices. Perfectly cooked on the stovetop to a golden brown, it’s an irresistible breakfast treat that can be topped with maple syrup, fresh berries, whipped cream, and nuts for a vibrant and delicious start to your day.
Ingredients
Scale
French Toast Base
- 1 package (12 count) Hawaiian sweet rolls
- 6 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 ground nutmeg
- Pinch of salt
- 4 tablespoons butter, divided
Optional Toppings
- Maple syrup
- Powdered sugar
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream
- Chopped nuts
- Coconut flakes
Instructions
- Prepare the Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until the mixture is smooth and fully combined.
- Soak the Rolls: Gently separate each Hawaiian roll. Dip each roll into the prepared custard mixture, ensuring all sides are coated. Let each roll soak for about 15 to 20 seconds per side, allowing it to absorb the custard without becoming too soggy or falling apart.
- Cook the French Toast: Heat 2 tablespoons of butter in a large skillet or griddle over medium heat. Carefully place the soaked rolls in the hot skillet, making sure not to overcrowd the pan to ensure even cooking.
- Brown the Rolls: Cook the rolls for 2 to 3 minutes on each side until they turn a golden brown color and are cooked through. Use the remaining 2 tablespoons of butter to cook the rest of the rolls, repeating the process until all rolls are done.
- Serve: Arrange the cooked French toast on serving plates. Drizzle with maple syrup, sprinkle with powdered sugar, and add desired toppings such as fresh berries, whipped cream, chopped nuts, or coconut flakes. Serve immediately for the best taste and texture.
Notes
- Use whole milk and heavy cream for a richer, creamier custard, but you can substitute with lower-fat milk if preferred.
- Don’t soak the rolls too long to prevent them from becoming too soggy and falling apart during cooking.
- Adjust cinnamon and nutmeg to your taste; these spices add warm depth to the custard.
- Butter can be substituted with a neutral oil or non-dairy spread if needed.
- For a gluten-free version, substitute the Hawaiian rolls with gluten-free sweet rolls.
- Serve immediately after cooking to maintain the crispy exterior and soft custard inside.
