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Hawaiian Roll French Toast

Hawaiian Roll French Toast is a delightful twist on a classic breakfast favorite. Made with soft, sweet Hawaiian rolls, this recipe transforms simple ingredients into an indulgent dish that feels like a tropical getaway. Perfectly golden and fluffy, each slice is infused with warm vanilla and cinnamon flavors, making it an ideal choice for brunch or a cozy family breakfast. Top it off with maple syrup and fresh berries for added sweetness and color, creating a meal that everyone will love.

  • Total Time: 20 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 6 Hawaiian sweet rolls
  • 3 large eggs
  • 1 cup whole milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • Butter for cooking
  • Maple syrup for serving

Instructions

  1. In a large bowl, whisk together eggs, milk, cinnamon, and vanilla until smooth.
  2. Cut each Hawaiian roll in half horizontally and dip each piece into the egg mixture until coated.
  3. Heat butter in a non-stick skillet over medium heat. Place the soaked rolls cut-side down in the skillet and cook until golden brown (about 2-3 minutes).
  4. Flip the rolls and cook for an additional minute until both sides are golden.
  5. Serve warm with maple syrup drizzled on top.

Notes

Use day-old Hawaiian rolls for better texture.
Don’t soak the bread too long; aim for about 15 seconds per side.
Experiment with toppings like whipped cream or toasted nuts for added flavor.

  • Author: Ruby
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Hawaiian

Nutrition

  • Serving Size: 1 slice (50g)
  • Calories: 210
  • Sugar: 8g
  • Sodium: 220mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 100mg

Keywords: Use day-old Hawaiian rolls for better texture. Don’t soak the bread too long; aim for about 15 seconds per side. Experiment with toppings like whipped cream or toasted nuts for added flavor.