French toast is a classic, but when you swap in pillowy Hawaiian rolls, you elevate a simple breakfast into something rich, golden, and just a little indulgent. These sweet, buttery rolls soak up the custard-like brioche, giving you a soft, caramelized interior with just the right crisp on the edges. I
f you’ve ever wandered through a European café enjoying thick-cut pain perdu or tasted the custardy richness of Hong Kong-style French toast, you’ll appreciate how this version captures that same melt-in-your-mouth decadence—without the need for a passport.
Slightly stale Hawaiian rolls absorb the custard best, so let them sit out overnight. This trick, borrowed from professional kitchens, ensures each bite is luxuriously soft without turning soggy.
Whether you’re making brunch for a crowd or simply treating yourself to a cozy weekend breakfast, this recipe is your ticket to a little morning luxury. Serve it with tropical fruit, a drizzle of coconut syrup, or even a dusting of cinnamon sugar for an extra layer of indulgence.
Perfect for Cozy Fall Mornings!
- Warm & Comforting: The rich, custard-soaked rolls remind me of crisp autumn mornings when all you want is something cozy with your coffee.
- Easily Customizable: I’ve added cinnamon, nutmeg, and even a splash of maple syrup to the batter—because fall flavors deserve the spotlight.
- Weekend Brunch Staple: This recipe turned into a tradition in my house, perfect for slow Sunday mornings or an impromptu brunch gathering.
- A Nod to Travel: This dish gives me the same satisfaction as the buttery French toasts I’ve tried abroad—only with a fun, tropical twist.
- Tastes Like a Hug: Seriously, one bite in, and you’ll understand. Soft, golden, slightly crisp, and just the right amount of sweetness—it’s the breakfast equivalent of your favorite sweater.
Hawaiian Roll French Toast Recipe
Equipment
- Large mixing bowl
- Whisk
- Toothpick or skewer
- Non-stick skillet
- Spatula
- Measuring spoons
Ingredients
- 1 tsp vanilla extract
- Powdered sugar, fresh fruit, and syrup for topping
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 4 tbsp butter
- 1 small pinch salt
- 1 Pack of Kings sweet Hawaiian Rolls
- 3 large eggs
- ¾ cups half and half or whole milk if that's all you have
Instructions
- Crack the eggs into a large bowl, then pour in the half and half.
- Whisk thoroughly until fully blended and no streaks of egg white remain.
- Add the vanilla extract, cinnamon, sugar, and salt to the egg mixture, then whisk again until everything is well combined.
- Use a toothpick or skewer to poke a few small holes in the bottom of each Hawaiian roll to help them absorb the egg mixture better.
- Drop a few rolls into the custard mixture and let them soak for about 30 seconds, ensuring they don’t become too soggy.
- Place a non-stick skillet over medium-low heat to prevent the rolls from burning on the outside while remaining undercooked inside.
- Melt about 2 tablespoons of butter in the pan, adding more as needed for each batch.
- Transfer the soaked rolls to the pan, cooking only a few at a time to ensure even browning.
- Let each side cook for about 30 seconds, making sure to turn the rolls so all four sides, plus the top and bottom, achieve a golden brown color.
- Remove the cooked rolls from the pan and repeat the process with the remaining batches.
- Serve immediately while warm, pairing them with maple syrup, powdered sugar, or fresh fruit for extra flavor.
Notes
- Do not over-soak the rolls; 30 seconds is enough to prevent them from becoming mushy.
- Medium-low heat ensures even cooking without burning the exterior before the inside is done.
- Using a toothpick to poke holes helps the custard absorb evenly.
| Nutrition | Value |
| Calories | 260kcal |
| Carbohydrates | 34g |
| Fibre | 1g |
| Fat | 11g |
| Protein | 7g |
| Cholesterol | 95g |
