Hawaiian French Toast (Print-Friendly Version)
# What You'll Need:
→ For Cooking and Serving
01 -
Pure maple syrup for topping
02 -
A bit of unsalted butter for frying
→ For the Bread
03 -
One 12-pack of King’s Hawaiian sweet rolls, best if a bit stale
→ For the Custard
04 -
4 big eggs
05 -
1 cup whole milk
06 -
1 teaspoon vanilla
07 -
A good pinch of cinnamon
08 -
Tiny pinch of salt
# Step-by-Step Directions:
01 -
Set the French toast rolls on plates while they're still warm and pour over lots of maple syrup.
02 -
Once the soaked rolls hit the buttery pan, give them about 2–3 minutes on each side until you see a good golden crust. Toss in more butter between batches if things look dry.
03 -
Stick your big nonstick pan or griddle on medium. Let a chunk of butter melt and sizzle.
04 -
Dip the bread rolls or halves (work in batches) into the egg mixture for 10 to 15 seconds on both sides. Don’t let them sit too long or they’ll get soggy and break apart.
05 -
Gently pull the Hawaiian rolls apart so each is separated. You can slice them sideways with a bread knife if you want more crunch, or just leave them whole for extra fluff.
06 -
In a big bowl, use your whisk to beat together eggs, milk, a splash of vanilla, cinnamon, and salt until smooth and frothy.
# Helpful Notes:
01 -
If the Hawaiian rolls are a bit stale, they hold onto the eggy mix way better and stay together, giving you soft insides.