Description
Sweet, buttery Hawaiian rolls are dipped in a cinnamon-vanilla egg custard and griddled until golden and crisp. The result is pillowy soft inside, caramelized outside, and perfect for a fun breakfast or brunch treat.
Ingredients
- 4 large eggs
- 1 cup whole milk (or dairy/non-dairy alternative)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/8 tsp ground nutmeg (optional)
- 2 tbsp unsalted butter (for griddling)
- 12 Hawaiian rolls (King’s Hawaiian original recommended)
- Confectioners’ sugar, for serving
- Maple syrup, for serving
Instructions
- Slice each Hawaiian roll in half horizontally, or leave whole if preferred.
- In a wide bowl, whisk together eggs, milk, vanilla, cinnamon, salt, and nutmeg (if using).
- Preheat a griddle or nonstick skillet over medium heat and brush with butter.
- Dip each roll half into the custard until saturated, then shake off excess.
- Place rolls on the griddle and cook for 2–3 minutes per side, until golden and crisp. Flip as needed to brown all sides.
- Transfer cooked rolls to a 200°F oven to keep warm while cooking remaining batches.
- Dust with confectioners’ sugar and serve hot with maple syrup and fresh fruit.
Notes
- Use half & half or coconut milk for a richer or tropical variation.
- Optional custard add-ins: brown sugar, pumpkin spice, or pineapple juice.
- Store leftovers in an airtight container in the fridge for 3–5 days.
- Reheat in a 350°F oven for 10 minutes, toaster for crispness, or microwave for 30 seconds.
- Freeze cooled French toast for up to 3 months; thaw and reheat before serving.
Nutrition
- Serving Size: 2 roll halves
- Calories: 220
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
