Say goodbye to ordinary French toast and hello to this Hawaiian Roll French Toast! Soft, fluffy Hawaiian rolls soaked in a rich, custardy mixture, then pan-fried to golden perfection—it’s the ultimate indulgent breakfast. With a touch of sweetness from the rolls and a hint of vanilla and cinnamon in the batter, this recipe takes French toast to the next level. Whether you’re making a weekend brunch or a special breakfast, these little bites will wow your family and friends!
Why You’ll Love This Hawaiian Roll French Toast
- Soft and Fluffy: Hawaiian rolls soak up the custard perfectly, making each bite soft and tender.
- Slightly Sweet: The natural sweetness from the rolls adds an extra layer of flavor.
- Easy to Make: A quick and simple recipe that’s ready in no time.
- Perfect for Brunch: Great for a special breakfast, brunch, or even a fun dessert.
- Customizable: Top it with syrup, fruits, whipped cream, or powdered sugar.
Ingredients
- 12 Hawaiian rolls
- 4 large eggs
- 1 cup (240ml) milk (whole or any milk of choice)
- 2 tbsp sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp butter (for cooking)
Optional Toppings
- Maple syrup
- Powdered sugar
- Fresh berries
- Whipped cream
Directions
- Prepare the Custard:
In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until smooth. - Soak the Rolls:
Slice the Hawaiian rolls in half, keeping the tops and bottoms together. Dip each roll half into the egg mixture, letting it soak for about 10-15 seconds. Make sure the rolls are fully coated but not overly soggy. - Cook the French Toast:
Heat 1 tablespoon of butter in a large skillet or griddle over medium heat. Place the soaked rolls on the skillet and cook for 2-3 minutes per side, or until golden brown and crisp on the outside. Repeat with the remaining rolls, adding more butter as needed. - Serve:
Transfer the French toast rolls to a serving platter. Top with your favorite toppings like maple syrup, powdered sugar, berries, or whipped cream.
Notes
- Make It Ahead: You can prepare the egg mixture the night before and store it in the fridge. Just stir it well before using.
- Add More Flavor: Sprinkle a pinch of nutmeg into the custard for an extra warm, spiced flavor.
- Use Stale Rolls: Slightly stale rolls absorb the custard better, resulting in a more flavorful French toast.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or on a skillet for the best texture.
Frequently Asked Questions
Can I use other types of bread?
Yes! You can use brioche, challah, or regular dinner rolls if you don’t have Hawaiian rolls.
Can I make this recipe dairy-free?
Absolutely! Use almond milk, oat milk, or coconut milk and a plant-based butter alternative.
How do I keep the French toast warm?
Place the cooked French toast on a baking sheet and keep it in a 200°F (95°C) oven until ready to serve.
What if I don’t have cinnamon?
No problem! You can leave it out or replace it with a pinch of nutmeg or allspice.
Can I freeze leftovers?
Yes! Freeze the cooked French toast in a single layer, then transfer to a freezer bag. Reheat in the toaster oven or microwave when ready to eat.
Tips and Notes
- My Tip: For extra indulgence, serve with a drizzle of caramel or chocolate sauce.
- Pro Trick: Lightly toast the rolls before soaking them in the egg mixture—this helps them hold their shape better.
- Serving Suggestion: Pair with bacon or sausage and fresh fruit for a complete brunch spread.
Variations
- Stuffed French Toast: Spread cream cheese or Nutella between the tops and bottoms of the rolls before soaking them in the custard.
- Coconut French Toast: Use coconut milk in the custard and sprinkle toasted coconut flakes on top.
- Cinnamon Roll French Toast: Add a drizzle of cream cheese icing for a cinnamon roll-inspired treat.
- Savory Twist: Skip the cinnamon and sugar, and serve with crispy bacon and eggs for a savory option.
- French Toast Bites: Cut the rolls into bite-sized pieces before cooking for fun, dippable snacks.
Hawaiian Roll French Toast
This Hawaiian Roll French Toast takes classic French toast to the next level. The soft, sweet Hawaiian rolls soak up a creamy custard and are pan-fried until golden brown. Perfect for breakfast or brunch, this dish is easy to make and pairs beautifully with syrup, fresh fruit, or powdered sugar for an extra indulgent treat.Ingredients
- 12 Hawaiian rolls 0.75 lb, kept whole or separated
- 4 large eggs
- ½ cup 0.12 lb whole milk (or half-and-half)
- ¼ cup 0.06 lb heavy cream
- 2 tablespoons 0.03 lb sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 2 tablespoons 0.1 lb butter, for cooking
Optional Toppings:
- Maple syrup
- Powdered sugar
- Fresh berries
- Whipped cream
Instructions
Step 1: Prepare the Custard
- In a medium bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until well combined.
Step 2: Soak the Hawaiian Rolls
- If using the rolls whole, keep them connected. Alternatively, separate them if you prefer individual portions.
- Dip the rolls into the egg custard mixture, making sure all sides are evenly coated. Allow them to soak for 30 seconds on each side.
Step 3: Cook the French Toast
- Heat 1 tablespoon of butter in a large skillet or griddle over medium heat.
- Place the soaked rolls in the skillet and cook for 2–3 minutes on each side, or until golden brown and cooked through. Add more butter as needed for additional batches.
Step 4: Serve and Garnish
- Transfer the French toast to a plate and top with your desired toppings—maple syrup, powdered sugar, fresh berries, or whipped cream. Serve warm and enjoy!
Notes
- Make-Ahead: Prepare the custard mixture the night before for a quick breakfast in the morning.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain crispness.
- Variations: Add a pinch of nutmeg or swap vanilla with almond extract for a twist.
- Serving Idea: Pair with bacon or sausage for a complete breakfast.
Tried this recipe?Let us know how it was!
