Description
These Hawaiian Roll French Toast bites are a sweet and fluffy breakfast treat. The soft, slightly sweet Hawaiian rolls soak up a cinnamon-spiced egg mixture and are cooked to golden perfection. Perfect for a weekend brunch or a special breakfast.
Ingredients
Units
Scale
- 12 Hawaiian rolls
- 3 large eggs
- 1/2 cup half & half
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter
- Powdered sugar (for dusting)
- Fresh berries (for serving)
- Maple syrup or coconut buttermilk syrup (for serving)
Instructions
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, half & half, vanilla extract, and cinnamon until well combined.
- Heat Skillet and Butter: Heat a large nonstick skillet over medium-low heat. Add 1 tablespoon of butter to the skillet and let it melt.
- Soak and Cook: Dredge each Hawaiian roll in the egg mixture, ensuring it’s well coated. Place the soaked rolls in the skillet and cook for about 1 minute per side, or until golden brown. Add the remaining tablespoon of butter as needed.
- Serve: Dust the French toast with powdered sugar and serve immediately with fresh berries and maple syrup or coconut buttermilk syrup.
Notes
- For a richer flavor, you can use brioche or challah rolls instead of Hawaiian rolls.
- Make sure to cook the French toast over medium-low heat to prevent burning.
- You can keep the cooked French toast warm in a low oven (200°F) while you finish cooking the rest.
- For a more decadent version, add a splash of your favorite liqueur (such as Grand Marnier or Frangelico) to the egg mixture.
- For a crispier outside, after soaking the rolls, let some of the excess egg mixture drip off before placing them in the pan.
Nutrition
- Serving Size: 2 rolls
- Calories: 280
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg
