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Hawaiian Roll French Toast

This Hawaiian Roll French Toast transforms fluffy, slightly sweet Hawaiian rolls into a decadent breakfast treat. Each bite is golden, buttery, and infused with the comforting flavors of cinnamon and vanilla.
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Ingredients Equipment Method Notes

Ingredients
  

  • 12 Hawaiian rolls left whole or sliced in half horizontally
  • 3 large eggs
  • 1 cup whole milk or substitute with half-and-half for extra richness
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons unsalted butter for cooking
  • Powdered sugar for dusting (optional)
  • Maple syrup or fruit preserves for serving

Equipment

  • Large mixing bowl
  • Whisk
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons
  • Knife (optional, for slicing rolls)

Method
 

  1. Prepare the Batter: In a large mixing bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until smooth and well combined.
  2. Dip the Rolls: If you prefer, slice the Hawaiian rolls in half horizontally for more even soaking. Working one roll (or slice) at a time, dip the rolls into the batter, allowing them to soak for a few seconds on each side. Be careful not to oversoak, as the rolls can become too soft and fall apart.
  3. Cook the Rolls: Heat a non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter. Place the soaked rolls on the skillet and cook for 2-3 minutes per side, or until golden brown and crisp. Repeat with the remaining rolls, adding more butter as needed between batches.
  4. Serve: Transfer the cooked French toast to a serving platter. Dust with powdered sugar if desired, and serve with maple syrup, fresh fruit, or your favorite toppings.

Notes

Make It Ahead: Prepare the batter the night before and refrigerate it. In the morning, dip and cook the rolls fresh.
Custom Toppings: Try topping with shredded coconut, chopped nuts, or whipped cream for a tropical vibe.
Leftovers: Store leftover French toast in an airtight container in the fridge for up to 2 days. Reheat in a skillet or toaster oven for the best texture.