Hawaiian Roll French Toast is a tropical twist on the classic French toast, made by using soft and sweet Hawaiian rolls instead of regular bread. The rolls are dipped in a rich egg mixture and then pan-fried until golden and crispy on the outside, while remaining soft and fluffy on the inside. Topped with syrup, powdered sugar, or fresh fruit, this dish offers a delightful combination of sweetness and texture, making it a perfect choice for a fun and indulgent breakfast.
3/4 cup pineapple juice (from a 6-oz. can)
1/4 cup pure maple syrup
5 tsp. unsalted butter, divided
2 large eggs
3/4 cup canned unsweetened coconut milk
1 Tbsp. granulated sugar
1/4 tsp. kosher salt
12 Hawaiian rolls
1/4 cup unsweetened coconut flakes, toasted
1/2 tsp. finely grated orange zest
4 serving(s)
10 mins
30 mins
786
Step 1
In a small skillet over medium-high heat, cook pineapple juice, stirring occasionally, until reduced to about 2 Tbsp., 10 to 12 minutes. Remove from heat. Stir in maple syrup and 1 tsp. butter.
Step 2
In a shallow bowl, whisk eggs, milk, sugar, and salt. Separate rolls and cut in half through the equator.
Step 3
In a large nonstick skillet or griddle over medium heat, heat 2 tsp. butter. Dip a roll into custard mixture and arrange in pan cut side down. Repeat with as many rolls as can fit in skillet without overcrowding. Cook, turning halfway through, until custard mixture firms and turns golden brown, 2 to 3 minutes per side. Transfer to a platter. Repeat with remaining 2 tsp. butter and rolls.
Step 4
In a small bowl, combine coconut and orange zest. Sprinkle coconut mixture over rolls. Drizzle with pineapple syrup.