Hawaiian Roll French Toast (Print Version)
King's Hawaiian rolls soaked in vanilla-cinnamon custard then golden-griddled, finished with fruit or maple syrup.
# Ingredients:
→ Base
01 -
12 King’s Hawaiian rolls
→ Custard
02 -
3 large eggs
03 -
180 millilitres half and half or whole milk
04 -
1 tablespoon vanilla extract
05 -
1 teaspoon ground cinnamon
06 -
2 tablespoons light brown sugar
07 -
1 pinch fine sea salt
→ For Frying
08 -
4 tablespoons unsalted butter
→ To Serve
09 -
Powdered sugar
10 -
Fresh berries
11 -
Pure maple syrup
# Instructions:
01 -
In a large bowl, vigorously whisk eggs with half and half until smooth and homogenous.
02 -
Incorporate vanilla extract, ground cinnamon, light brown sugar, and sea salt into the egg mixture and whisk until thoroughly blended.
03 -
Using a toothpick or skewer, make several holes in the base of each roll to promote even custard absorption.
04 -
Dip rolls in the custard mixture in batches, allowing each roll to soak for 30 seconds while turning to coat all sides. Avoid oversoaking to prevent sogginess.
05 -
Melt 2 tablespoons of butter on a nonstick skillet or griddle set over medium-low heat until foaming subsides.
06 -
Working in batches, cook the soaked rolls for 30–60 seconds per side, rotating to brown all surfaces until golden and crisp. Add additional butter as needed between batches.
07 -
Arrange warm rolls on a platter. Dust with powdered sugar and garnish with fresh berries and maple syrup as desired.
# Notes:
01 -
Do not oversoak the rolls in custard to prevent a dense or soggy texture.