French toast is a breakfast classic— serve it with a platter of crispy bacon and a fried egg, and you’ll be ready to greet the day. Classic French toast, or “pain perdu,” usually relies on day-old or stale bread, but for this recipe we’ve got our eye on another bakery find. Hawaiian sweet rolls are often reserved for savory party sliders, but these tender, three-bite wonders have found their calling in French toast.

In this recipe, you’ll separate the rolls and then quickly dip them in a velvety egg custard (that’s just a fancy term for dairy plus egg) that has a drizzle of maple syrup, ground cinnamon, and vanilla extract for an irresistible flavor. Each side of the rolls sizzles in butter and fries up golden brown for perfectly plush, fluffy, and custardy French little toasts. Here’s how to make it.

Why you’ll love it

Key ingredients in Hawaiian Roll French Toast

Hawaiian Roll French Toast

Makes 12 pieces; serves 4

3 large eggs

3/4 cup half-and-half, whole milk, heavy cream, or a combination

1 tablespoon maple syrup, plus more for serving

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1 pinch kosher salt

1 (12-ounce) package Hawaiian sweet rolls, such as Kings

2 tablespoons unsalted butter, divided, plus more for serving

Powdered sugar, for serving (optional)

1. Whisk 3 large eggs, 3/4 cup dairy of choice, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, and 1 pinch kosher salt together in a wide, shallow dish (like a pie dish) until combined and no streaks of egg remain.

2. Separate the rolls from one (12-ounce) package Hawaiian sweet rolls. Place half of the rolls in a single layer on a cut side into the egg mixture. Quickly soak all four cut sides, about 30 seconds per side. The top and bottom of the rolls do not need to soak, and the rolls should hold their shape and not be soggy or falling apart. Transfer to a plate.

3. Melt 1 tablespoon of the unsalted butter in a large nonstick skillet over medium heat. Add the soaked rolls bottom side down in a single layer with space around each one. Cook, turning occasionally, until the bottom and all four sides are golden-brown, about 2 minutes per side (no need to cook the top of the roll). If the rolls are getting too dark, reduce the heat to medium-low. Transfer to a serving plate.

4. Soak the remaining rolls, then melt the remaining 1 tablespoon unsalted butter in the pan before cooking the second batch. Serve with powdered sugar or more maple syrup.

Recipe note: Refrigerate leftovers in an airtight container for up to four days.

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2024 Apartment Therapy. Distributed by Tribune Content Agency, LLC.