Hawaiian Roll French Toast (Print Version)
Fluffy Hawaiian rolls dipped in vanilla custard, pan-cooked and served warm with a drizzle of maple syrup.
# Ingredients:
→ Bread
01 -
1 package (12-count) King's Hawaiian rolls
→ Custard Mixture
02 -
4 large eggs
03 -
240 ml whole milk
04 -
1 teaspoon vanilla extract
05 -
1/4 teaspoon ground cinnamon
06 -
Pinch of salt
→ For Cooking and Serving
07 -
2 tablespoons unsalted butter
08 -
Maple syrup, for serving
# Steps:
01 -
Slice the Hawaiian rolls in half horizontally, keeping each roll connected for easier handling.
02 -
In a large mixing bowl, whisk together eggs, whole milk, vanilla extract, ground cinnamon, and salt until the mixture is uniform.
03 -
Transfer the custard mixture into a shallow dish, suitable for dipping the rolls.
04 -
Preheat a large skillet or griddle over medium heat. Add 1 tablespoon of unsalted butter and swirl to coat the surface evenly.
05 -
Working in batches, dip each roll half into the custard mixture, allowing a few seconds for absorption but avoiding oversaturation.
06 -
Arrange soaked roll halves on the preheated skillet. Cook for 2 to 3 minutes per side, or until each is golden brown and set. Add more butter as needed for subsequent batches.
07 -
Transfer cooked pieces to a plate. Serve immediately with maple syrup drizzled over the top.
# Notes:
01 -
For enhanced flavor, dust with powdered sugar or garnish with fresh berries prior to serving.
02 -
To achieve a richer custard, replace whole milk with half-and-half.
03 -
Slightly stale rolls are ideal as they absorb the custard mixture without breaking apart.