Hawaiian Roll French Toast : Soft, Sweet, and Irresistible!
If you love classic French toast, then you’ll absolutely adore this Hawaiian Roll French Toast! Made with the naturally sweet and fluffy Hawaiian rolls, this dish takes traditional French toast to a whole new level. The soft, slightly buttery texture of the rolls soaks up the rich custard mixture beautifully, creating a golden, caramelized crust while remaining irresistibly soft inside.
Equipment
- Large mixing bowl
- Whisk
- Shallow dish (for dipping rolls)
- Non-stick skillet or griddle
- Spatula
Ingredients
- 12 Hawaiian rolls cut in half
- 3 large eggs
- ¾ cup milk whole milk or half-and-half
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- ¼ teaspoon salt
- 2 tablespoons butter for cooking
Instructions
- Prepare the Custard Mixture:
- In a large mixing bowl, whisk together the eggs, milk, vanilla extract, cinnamon, sugar, and salt until well combined.
- Heat the Pan:
- Place a non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter.
- Dip the Hawaiian Rolls:
- Working in batches, dip each roll half into the custard mixture, letting them soak for a few seconds. Avoid over-soaking to prevent sogginess.
- Cook the French Toast:
- Place the dipped rolls onto the heated skillet and cook for about 2-3 minutes per side, or until golden brown and slightly crispy on the outside.
- Repeat:
- Add more butter as needed and continue cooking the remaining rolls.
- Serve & Enjoy:
- Plate the French toast warm, dust with powdered sugar, drizzle with maple syrup, and add your favorite toppings!
Notes
Use Slightly Stale Rolls: This helps them absorb the custard without getting too soggy.
Don’t Over-Soak: Hawaiian rolls are already soft, so a quick dip in the custard is enough.
Cook Over Medium Heat: Too high of a temperature can burn the outside before the inside cooks through.
Don’t Over-Soak: Hawaiian rolls are already soft, so a quick dip in the custard is enough.
Cook Over Medium Heat: Too high of a temperature can burn the outside before the inside cooks through.