Introduction

Hawaiian Roll French Toast is a delightful twist on a classic breakfast favorite. Using sweet, fluffy Hawaiian rolls gives this dish a rich, tender texture and irresistible flavor. It’s perfect for a special weekend brunch or whenever you want to treat yourself to something a little extra.

Three thick, golden-brown French toast slices are placed in a row on a white plate, each slice showing a slightly crispy texture with a soft inside. On top of the toast, there is a layer of white whipped cream, topped with fresh red raspberries and a small strawberry. A few raspberry pieces rest next to the toast on the plate, which is covered with a shiny layer of dark syrup pooling around the slices. A sprinkle of powdered sugar covers the toast and berries, and a small sprig of green mint leaves adds a fresh touch on top. A thin stream of syrup is being poured onto the toast from above. The setting is a white marbled surface in soft daylight. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (12 count) Hawaiian sweet rolls
6 large eggs
1 cup milk (whole milk recommended for richness)
1/4 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
4 tablespoons butter, divided
Optional toppings: maple syrup, powdered sugar, fresh berries (strawberries, blueberries, raspberries), whipped cream, chopped nuts, coconut flakes

Instructions

Step 1: In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and the sugar is fully dissolved.
Step 2: Gently separate the Hawaiian rolls. You can keep them as a whole slab or separate them individually. If keeping as a slab, carefully slice horizontally without cutting all the way through, creating a pocket to soak up the custard.
Step 3: Soak the rolls in the custard. For the slab, dunk both top and bottom halves for 2–3 minutes per side. For individual rolls, dip and coat all sides, soaking for 1–2 minutes per side.
Step 4: Heat a large skillet or griddle over medium heat and add 1 tablespoon of butter, allowing it to melt completely.
Step 5: Transfer the soaked rolls to the skillet. Cook the slab gently or arrange individual rolls in a single layer. Cook for 2–3 minutes per side until golden brown and cooked through.
Step 6: Repeat with remaining soaked rolls, adding more butter to the pan as needed.
Step 7: Check doneness by inserting a toothpick into the center; it should come out clean. If not, cook a bit longer.
Step 8: Serve immediately while warm and crispy to avoid sogginess.
Step 9: Top with your favorite toppings such as maple syrup, powdered sugar, fresh berries, whipped cream, chopped nuts, or coconut flakes.

Tips & Variations

For a richer custard, use whole milk or add a bit more heavy cream.
If you prefer a softer French toast, soak the rolls a little longer in the custard.
Try adding a splash of orange juice or zest to the custard for a citrus twist.
Swap out the cinnamon and nutmeg for pumpkin pie spice in fall for a seasonal flavor.
Use coconut oil instead of butter for a subtle tropical flavor that pairs well with the Hawaiian rolls.

Storage

Store any leftover French toast in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat or in a toaster oven to restore crispness. Avoid microwaving if possible, as it can make the toast soggy.

How to Serve

A thick slice of golden brown French toast sits on a white plate, soaked slightly in amber syrup pooling around its base. It is topped with a swirl of creamy, pale yellow butter in the center, with a cluster of bright red raspberries dusted with white powdered sugar arranged on top. A small green mint leaf peeks out from the raspberry mound. In the blurred background, there is a white divided dish holding more raspberries with a green leaf, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

You can prepare the custard and soak the rolls ahead of time, storing them covered in the refrigerator for a few hours. However, it’s best to cook and serve the French toast fresh for optimal texture and flavor.

Can I use regular bread instead of Hawaiian rolls?

Yes, you can substitute with any sweet, soft bread like brioche or challah. The Hawaiian rolls add a unique sweetness and texture, but the recipe works well with similar bread types.

Hawaiian Roll French Toast The Ultimate Breakfast Recipe

Print Recipe

★★★★★

4.9 from 139 reviews

This Hawaiian Roll French Toast recipe is an indulgent and fun breakfast treat featuring sweet, soft Hawaiian rolls soaked in a rich custard blend of eggs, milk, cream, and warm spices. Cooked to golden perfection in a skillet, this French toast offers a delightful combination of fluffy texture and sweet flavor, perfect for serving with classic toppings like maple syrup, berries, whipped cream, and nuts.

Author: zara
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 servings 1x
Category: Breakfast
Method: Frying
Cuisine: American

Ingredients

Scale

Main Ingredients

1 package (12 count) Hawaiian sweet rolls
6 large eggs
1 cup whole milk
1/4 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
4 tablespoons butter, divided

Optional Toppings

Maple syrup
Powdered sugar
Fresh berries (strawberries, blueberries, raspberries)
Whipped cream
Chopped nuts
Coconut flakes

Instructions

Whisk Together the Custard: In a large bowl, crack all 6 eggs and add milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk vigorously until the mixture is smooth and the sugar has fully dissolved, creating a flavorful custard base.
Prepare the Hawaiian Rolls: Gently separate the Hawaiian rolls. If you prefer a fun presentation, keep them attached as a slab and carefully slice horizontally without cutting through the bottom, creating a pocket for the custard. For individual rolls, simply separate them without slicing.
Soak the Rolls: For the slab, immerse both sliced halves into the custard, letting them soak 2-3 minutes per side to absorb the mixture. For individual rolls, dip each side into the custard for 1-2 minutes to ensure thorough coating and absorption.
Heat the Skillet: Place a large skillet or griddle over medium heat and melt about 1 tablespoon of butter to coat the pan evenly, readying it for cooking.
Cook the French Toast: Transfer the soaked rolls carefully to the skillet. Cook the slab or individual rolls for 2-3 minutes per side, or until each side is golden brown and cooked through, forming a crispy outer layer with a tender inside.
Repeat with Remaining Rolls: Continue cooking the rest of the soaked rolls in batches, replenishing butter as needed to prevent sticking and promote even browning.
Check for Doneness: Test the center by inserting a toothpick; if it emerges clean, the French toast is fully cooked. If wet custard remains, cook for an additional 1-2 minutes per side.
Serve Immediately: Serve the French toast warm while it is still crispy and delicious; it may lose texture if left to sit too long.
Add Toppings: Finish by adding your favorite toppings such as maple syrup, powdered sugar, fresh berries, whipped cream, chopped nuts, or coconut flakes to enhance flavor and presentation.

Notes

Keeping the rolls as a slab creates a unique presentation and makes soaking and cooking easier.
Use whole milk and heavy cream for a richer custard and creamier texture.
Adjust soaking times depending on whether you use individual rolls or the slab method to avoid sogginess or dryness.
Cooking on medium heat helps achieve a golden crust without burning.
The French toast is best enjoyed immediately to preserve its crispy exterior.
Customize toppings based on preference to make each serving special.

Keywords: Hawaiian roll French toast, sweet roll breakfast, custard soaked French toast, easy breakfast recipe, holiday brunch recipe