Description
This delightful twist on classic French toast uses soft and sweet Hawaiian rolls, resulting in a fluffy and flavorful breakfast treat. The cinnamon-vanilla custard soaks into the rolls, creating a rich and comforting dish that’s perfect for weekend brunches or special occasions.
Ingredients
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1 package (12 rolls) Hawaiian sweet rolls
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3 large eggs
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3/4 cup half-and-half (or whole milk, heavy cream, or a combination)
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1 tablespoon maple syrup
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1 teaspoon vanilla extract
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1/4 teaspoon ground cinnamon
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Pinch of kosher salt
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2 tablespoons unsalted butter, divided
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Powdered sugar, for serving (optional)
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Maple syrup, for serving
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Fresh berries, for garnish (optional)
Instructions
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Prepare the custard: In a wide, shallow dish, whisk together the eggs, half-and-half, maple syrup, vanilla extract, ground cinnamon, and a pinch of kosher salt until well combined.
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Prepare the rolls: Separate the Hawaiian rolls and slice each roll horizontally.
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Soak the rolls: Quickly dip each roll half into the custard mixture, ensuring all cut sides are soaked without becoming soggy.
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Cook the rolls: In a large nonstick skillet, melt 1 tablespoon of butter over medium heat. Add the soaked rolls, cut side down, and cook until golden brown, about 2 minutes per side. Repeat with the remaining rolls, adding the second tablespoon of butter as needed.
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Serve: Arrange the cooked French toast on a serving platter. Dust with powdered sugar, drizzle with maple syrup, and garnish with fresh berries if desired
Notes
For a richer flavor, use heavy cream in place of half-and-half.
Ensure the rolls are not overly soaked to maintain their structure during cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a toaster oven for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Pan-fried
- Cuisine: American