Hawaiian Roll French Toast That Feels Like Sunday Brunch
Aloha, My French Toast Obsession
Alright, friend, have you ever found yourself staring at a pack of Hawaiian rolls thinking, “Hmm, what if I just dunked these little clouds in custard and fried them up?” No? Just me? Well, that’s how this recipe started—the kind of lazy Saturday where you need something carby and sweet, but also want to use up that sack of almost-gone-stale Hawaiian rolls (and avoid the grocery store, let’s be honest). HA. The first time I tried making Hawaiian Roll French Toast, I was actually a bit skeptical; I mean, rolls for toast? Turns out, total game changer. My kids acted like I’d invented breakfast.
Why You’ll Love This (Or At Least, Why I Do)
I make this when I wake up too late to make pancakes and everyone’s impatient (seems to be Sundays, mostly). My family goes wild because it’s pillowy and rich—and I swear, the cinnamon sugar bits that get stuck in the pan end up being everyone’s favorite bites. Plus, and here’s my honest confession, these rolls are forgiving if you zone out while they’re soaking—unlike, say, basic white bread, which can turn to soup. Oh, and if you’ve got fussy eaters, the cute little roll shapes are weirdly convincing. If you’ve got a kitchen grump (we all do—like my brother-in-law, Mike), even he couldn’t fault these. Actually, my only frustration is the pan gets crowded, but I’ve started using two…sometimes three pans—or just batch-cooking.
What You’ll Need (And, Trust Me, Substitutions are Fine)
- 1 pack of Hawaiian sweet rolls (King’s or honestly, any kind—I’ve even used the store brand when desperate)
- 3 large eggs (if short, 2 works, but add a splash more milk)
- 1/2 cup milk (whole is best, but I’ve used almond and “sort of worked”)
- 1/4 cup heavy cream (or just more milk, but the cream makes it deluxe)
- 1 tsp vanilla extract (the stuff from Aldi is actually great, but use what you like)
- 2 tbsp sugar (sometimes brown sugar, if I’m getting fancy)
- 1/2 tsp cinnamon (you can double this, really, if you’re as cinnamon-obsessed as my Aunt Judy)
- Pinch of salt (don’t skip!)
- Butter for the pan (a lot—go wild, it’s the weekend)
- Syrup, whipped cream, berries, or whatever you like for topping (or none—it’s still delicious)
Let’s Get to It: Directions (Mixed With a Little Chaos)
- Slice the rolls—I like them halved, right through the equator, but you can leave them whole if you want. One time, I cut them into cubes just for fun and it…well, let’s just say they got a bit too custardy. Equator-slice works better.
- Make the custard: Whisk eggs, milk, cream, vanilla, sugar, cinnamon, and salt in a roomy bowl. Sometimes, I get lazy and just use a big measuring cup—less dishes.
- Dunk the roll halves: Toss ‘em in (don’t actually toss, but you get my drift), let them hang out for maybe 20 seconds each side. Too long and you’ll have sponges, which—oddly—isn’t as tasty as it sounds. If they look a little battered, don’t sweat it. This is where I usually sneak a bite of plain roll because I have zero self-control.
- Pan time!—Melt a generous knob of butter in a nonstick skillet (medium heat). Get those guys in there—don’t crowd the pan (harder than it sounds). Fry until golden on both sides, a couple min per side should do it, but keep an eye out. Everybody’s stove is weird, and I’ve burnt a few in my time.
- Serve warm: Stack, drizzle with syrup, add berries, or just go classic with more butter. I sometimes dust with powdered sugar when I have the patience. And, yeah, eat them right away, although (see below) I sort of think they’re better the next day, reheated in the toaster oven.
Stuff I Learned the Hard Way (Notes)
- Actually, I find it works better if you use day-old rolls—so don’t sweat it if you forgot to seal the bag.
- Sometimes I do half milk, half half-and-half (is that a thing?), and it’s weirdly… creamier; go figure.
- If you don’t have vanilla, a little maple syrup in the custard works shockingly well.
Little Experiments (Variations and a Flop)
- Once I added orange zest to the custard—pretty zingy, not bad.
- Used coconut milk instead of cream; it tasted like a “fancy hotel brunch” (my kid’s words, not mine).
- Once tried peanut butter in the custard. Do not recommend. It got weirdly gluey. But hey, live and learn, right?
Gear Talk: Equipment (And My MacGyver Moment)
- Nonstick pan is easiest (I do own a cast iron, but mine’s more attitude than nonstick these days—just keep an eye on it).
- Wide bowl for dipping—if not, a baking dish works. Heck, even a pie plate (been there).
- If you don’t have a whisk, I’ve honestly just used a fork (or clean hands in a pinch—don’t judge me).
How to Store (But Good Luck With Leftovers)
So, you can pop leftovers in an airtight box, refrigerate for up to two days. Reheat in toaster oven—crisps right back up. But truthfully, in my house these barely last through brunch, let alone make it to Monday.
Serving Vibes (Or, How I Like Mine)
We top ours with strawberries and way too much powdered sugar—it’s basically mandatory on birthdays. Sometimes just syrup, or a scoop of vanilla ice cream if it’s late morning and the sun’s out. (Don’t tell my mom.) Also great next to crispy bacon, if you’re into that salty-sweet thing.
Lessons Learned (Pro Tips From Good Mistakes)
- I once tried rushing the soak, just dunk and fry, and regretted it—they came out a bit dry. Give it a minute.
- Preheating the pan is clutch. I’ve started in a cold pan by accident and, meh, you don’t get that nice crust.
- Actually, too much butter in the pan just means soggy toast (I learned this after my “butter waterfall” incident).
FAQ (Real Questions, Straight Up)
- Can I make this ahead? You can prep the custard the night before and even soak the rolls, but then cover tight and chill. Next morning, just fry ‘em up.
- Do you need real Hawaiian rolls? Not really; I’ve used brioche, dinner rolls, once even stale hamburger buns (not my best idea, but edible).
- Can you freeze them? Technically, yes. But they get a bit chewy thawed—my cousin swears by it, I just eat ‘em fresh.
- Syrup or not? You do you! Sometimes I just use this easy berry sauce I found online, and it’s wildly good. Or check out homemade whipped cream (which I only attempt on birthdays, if we’re being honest).
- Why is my French toast soggy? Probably soaked too long, or too low heat. Just try again—it’s honestly quick to fix.
Totally Unnecessary Digression
Oh, by the way, if you’ve ever tried growing your own herbs for breakfast in the kitchen window and ended up with a lopsided basil plant…I feel you. Nothing to do with French toast but, hey, sometimes breakfast is just chaos from start to finish. And that’s half the fun.
Ingredients
- 12 Hawaiian rolls
- 3 large eggs
- 3/4 cup whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- Maple syrup and fresh fruit, for serving
Instructions
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1Slice each Hawaiian roll in half horizontally to create two layers per roll.
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2In a medium bowl, whisk together eggs, milk, sugar, vanilla extract, and ground cinnamon until well blended.
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3Heat a large nonstick skillet over medium heat and melt the butter.
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4Dip each roll half into the egg mixture, allowing excess to drip off, and place onto the hot skillet.
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5Cook rolls for 2-3 minutes per side or until golden brown and cooked through.
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6Serve the French toast warm with maple syrup and fresh fruit.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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