Hawaiian Roll French Toast
Soft Hawaiian sweet rolls soaked in cinnamon custard and pan fried until golden on every side.
Equipment
- Large nonstick skillet
- Tongs
- Toothpick
- Wire rack
- Shallow bowl
Ingredients
- 12 Hawaiian sweet rolls one 12 count pack, separated
- 3 large eggs
- 1 cup half and half or whole milk
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp brown sugar
- ⅛ tsp salt
- 3 tbsp unsalted butter for cooking
- 2 tbsp powdered sugar, fresh berries, and maple syrup for serving
Instructions
- Mix the custard. Whisk 3 eggs, 1 cup half and half, 2 teaspoons vanilla, 1 teaspoon cinnamon, 2 tablespoons brown sugar, and 1/8 teaspoon salt until the sugar dissolves. Prick the rolls. Pull the 12 rolls apart and poke several holes in the base of each one.
- Soak in batches. Dip four rolls at a time for 15 seconds, turning once, then let them drain.
- Warm the skillet. Melt 1 tablespoon of the 3 tablespoons butter over medium low heat and heat the oven to 200 degrees F.
- Turn and brown. Cook 1 1/2 to 2 minutes per side until every side is golden.
- Finish all batches. Add butter before each batch and keep cooked rolls on a rack in the oven.
- Dust to serve. Sift 2 tablespoons powdered sugar over the top and serve with syrup and berries.
Notes
Substitutions: Whole milk replaces half and half, and soft white dinner rolls work with an extra tablespoon of brown sugar.
Tips: Soak for only 15 seconds and keep the heat at medium low.
Storage: Refrigerate up to 3 days, or freeze cooked rolls flat for 1 month and reheat at 350 degrees F.