I have a weird confession to make. Sometimes I buy a pack of those King’s Hawaiian rolls just to have in the house, with no real plan. They just sit there on the counter, looking all golden and perfect.
This recipe is what happens when those rolls are a day or two old and you need something amazing for breakfast. I’m going to show you how to turn them into the best French toast you’ve ever had. It’s so easy, you’ll wonder why you haven’t been doing this your whole life.
This isn’t just about making breakfast. It’s about creating something special out of something simple, and it’s way less fussy than you think.
Why This Hawaiian Roll French Toast is a Game Changer
So, what’s the big deal? It’s just French toast, right? Not really. Using Hawaiian rolls completely changes the game.
Normal bread is great, but it can get soggy. These rolls are different. They’re part sweet, part buttery, and they have this amazing squishy texture that turns into a perfect little custard pillow when you cook it. They soak up the egg mixture without falling apart.
Plus, they are already the perfect size. No slicing bread, no messy crusts to deal with. You just dip, cook, and eat. It’s the lazy morning breakfast that tastes like you spent hours on it.
What You’ll Need (The Good Stuff)
Getting the ingredients right is half the battle, but don’t worry, this list is super simple. The rolls are the star, but the custard mixture is what makes them sing.
I always go for King’s Hawaiian Original Sweet Rolls. They have the right amount of sweetness and that signature soft texture. If you use a different brand, just make sure they’re a similar brioche-style sweet roll.
For the French Toast
| Ingredient | Amount |
|---|---|
| King’s Hawaiian Rolls | 12 rolls |
| Large Eggs | 4 |
| Whole Milk | ¾ cup |
| Heavy Cream | ¼ cup |
| Vanilla Extract | 2 tsp |
| Ground Cinnamon | ½ tsp |
| Pinch of Nutmeg | ¼ tsp |
| Salt | Pinch |
| Unsalted Butter | 4 tbsp |
For the Cinnamon Sugar Topping (Optional but Awesome)
This part is totally optional, but I mean, why wouldn’t you? It gives them a crunchy, churro-like vibe that’s just incredible.
| Ingredient | Amount |
|---|---|
| Granulated Sugar | ¼ cup |
| Ground Cinnamon | 1 tsp |
Let’s Talk Tools
You don’t need anything fancy for this. I bet you have almost everything in your kitchen right now.
- Large Skillet or Griddle: A non-stick one is your best friend here. It helps you get that perfect golden-brown color without using a ton of butter.
- Shallow Dish: A pie plate or a square baking dish works perfectly for the egg mixture. You need something wide enough to dip the rolls easily.
- Whisk: For mixing the custard until it’s nice and smooth.
- Tongs or a Spatula: For flipping the rolls without squishing them.
- Measuring Cups and Spoons: You know, for measuring.
How to Make Hawaiian Roll French Toast (The Fun Part)
Alright, this is where the magic happens. Don’t rush it. The whole process takes maybe 15 minutes, so just enjoy it.
Step 1: Make the Custard
First, grab your shallow dish. Crack the 4 large eggs into it and whisk them up until the yolks and whites are completely mixed. You don’t want any stringy white bits floating around. Then, pour in the ¾ cup of whole milk, ¼ cup of heavy cream, 2 teaspoons of vanilla, ½ teaspoon of cinnamon, and a little pinch of nutmeg and salt. Whisk it all together until it’s one uniform color.
Step 2: Give the Rolls a Quick Dip
Here’s the most important part. Do not, I repeat, do not let the rolls soak for a long time. They’re like little sponges and will fall apart if you let them sit. Take one roll and dip it in the custard, turning it for about 5-10 seconds per side. Just long enough to coat it, not long enough for it to get waterlogged. Place the dipped rolls on a plate or baking sheet while you do the rest.
Step 3: Get Cooking
Place your large skillet over medium-low heat. Let it get warm, then add about 1 tablespoon of butter and let it melt and coat the pan. Don’t let the heat get too high, or the butter will burn and the outside of your French toast will cook before the inside does.
Place the dipped rolls onto the hot skillet, leaving a little space between them. You’ll probably have to do this in two batches. Let them cook for about 2-3 minutes per side. You’re looking for a deep, golden-brown color. That’s how you know it’s perfect. (If they are browning too fast, turn the heat down a little).
Step 4: The Cinnamon Sugar Finish
If you’re making the cinnamon sugar topping, mix the sugar and cinnamon together in a small bowl while the rolls are cooking. As soon as you take the hot rolls off the skillet, toss them gently in the cinnamon sugar mixture. The heat will help the sugar stick to the outside. It’s a game-changer.
Serve them immediately with your favorite toppings. Maple syrup, fresh berries, or whipped cream are all amazing choices.
Pro Tips from My Kitchen to Yours
I’ve made this recipe more times than I can count, and I’ve learned a few things the hard way. Here are some tips to make sure yours come out perfect on the first try.
- Day-Old Rolls Are Your Friend. This is my biggest secret. If you can, use rolls that are a day or two old. They’re a little drier and firmer, which means they can soak up more of that delicious custard without turning into complete mush. Fresh-from-the-bag rolls work fine, but slightly stale ones are even better.
- Low and Slow is the Way to Go. It’s so tempting to crank up the heat to get things done faster, but that’s the number one mistake people make with French toast. Medium-low heat is key. It allows the custard in the center of the roll to cook through completely without the outside burning. Be patient, it’s worth it.
- Don’t Crowd the Pan. Give each roll a little breathing room in the skillet. If you cram too many in at once, they’ll steam instead of fry. This makes them soggy instead of giving them that nice, slightly crispy exterior. Cook in batches if you have to.
- Heavy Cream Makes a Difference. You can totally make this recipe with just milk, but adding a splash of heavy cream to the custard makes it so much richer and more, well, custardy. It’s a small thing that gives you a big flavor and texture payoff.
Swaps and Fun Variations
Once you get the basic recipe down, you can start having fun with it. This recipe is a great starting point for all sorts of delicious ideas.
- Make it Stuffed: Before you dip the rolls, you can carefully slice a little pocket into the side and stuff them. A little cream cheese and raspberry jam is amazing. Nutella is also a fantastic choice.
- Change Up the Spices: Don’t love cinnamon? Try using a little bit of cardamom or pumpkin pie spice in the custard, especially in the fall. A little orange zest added to the custard also brightens everything up.
- Savory Sliders: Who says French toast has to be sweet? Skip the vanilla and sugar. Add a pinch of black pepper, garlic powder, and a little parmesan cheese to the egg mixture. Pan-fry them and then use the rolls to make breakfast sliders with a fried egg and a slice of ham.
- Dairy-Free Option: You can easily make this dairy-free. Just swap the whole milk and heavy cream for a full-fat canned coconut milk or your favorite unsweetened almond or oat milk. Use coconut oil or a dairy-free butter for frying.
Making It Ahead & Storing Leftovers
Let’s be real, these are best when they are fresh and hot right out of the pan. But if you have leftovers or want to prep ahead, here’s how to do it.
Make-Ahead:
You can mix the egg custard mixture the night before. Just cover it and keep it in the fridge. When you wake up, all you have to do is give it a quick whisk, dip the rolls, and cook. It saves a few minutes, which is always nice in the morning.
Storing Leftovers:
If you somehow have leftovers, let them cool completely. Then you can store them in an airtight container in the fridge for up to 2 days.
How to Reheat:
Please, do not use the microwave. It will make them steamy and soggy. The best way to reheat them is in a skillet over low heat with a tiny bit of butter until they are warmed through. You can also pop them in a toaster oven or an air fryer at about 350°F for a few minutes until they crisp up again.
Frequently Asked Questions (FAQ)
Q1. Why did my French toast get soggy in the middle?
Ans: This usually happens for two reasons: you either soaked the rolls for too long, or your cooking heat was too high. A quick dip is all they need, and medium-low heat ensures the center cooks through.
Q2. Can I use other types of bread?
Ans: Absolutely, but it will change the flavor and texture. Thick-sliced brioche or challah bread are great alternatives for a more traditional French toast experience.
Q3. Can I bake these instead of pan-frying them?
Ans: Yes, you can turn this into a baked French toast casserole. Dip the rolls and arrange them snugly in a greased baking dish. Pour any leftover custard over the top and bake at 375°F for about 20-25 minutes, or until golden and puffy.
Q4. I don’t have heavy cream. What can I use instead?
Ans: No problem. You can just use all whole milk. The custard won’t be quite as rich, but it will still be delicious. Half-and-half also works perfectly as a substitute.
Wrapping Up
See? That wasn’t so hard. You now have the secret to making an incredibly delicious breakfast with just a few simple ingredients. It feels fancy, but it’s one of the easiest recipes I know.
The combination of the sweet, fluffy rolls with that warm, cinnamon-spiced custard is just perfect. It’s the kind of breakfast that makes a weekend morning feel special.
Now it’s your turn. Go grab a pack of Hawaiian rolls and give this a try. I promise you won’t be disappointed. When you do, come back and leave a comment below. I’d love to hear how it turned out for you
