Imagine waking up to the smell of warm brown sugar, cinnamon, and toasted bread drifting through the kitchen as you carry a plate of golden, custardy french toast to the table, each bite soft on the inside and gently crisp on the edges.
I love making this when I want to turn an ordinary weekend breakfast into something special without spending all morning at the stove, and it is perfect for feeding a small crowd with minimal fuss.
SaveA while back I started using leftover Hawaiian rolls from holiday gatherings and this dish became a family favorite, so simple that even a sleepy morning cook can create something that feels indulgent and vacation worthy at the same time.
Hawaiian Roll French Toast Recipe
Ingredients
French Toast Base
Cinnamon Sugar Crust
To Serve
Instructions
- Prep the bread and mix the custard
Tear the Hawaiian rolls into bite sized pieces and spread them in a single layer on a baking sheet to dry slightly while you make the custard. In a medium bowl whisk the eggs, milk, vanilla, salt, and granulated sugar until smooth and slightly frothy.
- Make the cinnamon sugar crust
In a shallow dish stir together the packed brown sugar and cinnamon, then mix in the soft breadcrumbs until evenly combined and crumbly.
- Soak the bread on one side
Working with one or two pieces at a time, dip the torn edges and one face of the Hawaiian roll pieces into the egg mixture so they absorb some custard but are not soggy, about 5 to 10 seconds per piece.
- Form a crusted layer in the pan
Heat a thin film of oil or butter in a nonstick skillet over medium heat. Place the soaked bread pieces into the hot pan in a single layer, custard side down, pressing gently so they make good contact with the surface.
- Press on the cinnamon sugar mixture
While the bottom side cooks and turns golden, sprinkle a generous layer of the brown sugar cinnamon breadcrumb mixture over the custard side of each piece to create a crunchy crust.
- Flip and finish cooking
When the exposed underside is deep golden brown and crisp, carefully flip each piece using tongs or a spatula and cook until the opposite side is equally golden and the center is just set, about 2 to 4 minutes per side.
- Keep warm and repeat
Transfer finished slices to a warm baking sheet in a low oven or a covered dish, and continue with the remaining bread pieces, adding more oil or butter as needed to prevent sticking.
- Serve immediately with bright toppings
Arrange a few fresh pineapple wedges or sprinkle pineapple chunks over the french toast, dust with a little extra brown sugar if you like more sweetness, and add optional toppings such as whipped cream, toasted coconut flakes, or a drizzle of maple syrup right before serving.
- Optional make ahead tip
For a relaxed morning, assemble the soaked bread pieces and cinnamon sugar mixture the night before and cook just before guests arrive, adjusting the cook time slightly if the bread has been sitting.
- Adjust for your pan size and heat
If your skillet is crowded, lower the heat slightly and cook in batches so the temperature stays steady and each slice browns evenly without burning the sugar mixture.
Substitutions and variations
- Use plain sandwich bread or brioche if you do not have Hawaiian rolls, and pulse it in a food processor to make fine dry crumbs.
- Substitute whole milk with your preferred plant based milk for a lighter option.
- Replace brown sugar with white sugar if you prefer a less caramel focused flavor.
- For a gluten free version, use a gluten free bread and certified gluten free oats or breadcrumbs.
- Add a teaspoon of orange zest to the custard for a subtle floral note.
Chloe's tips
- Tear the rolls rather than cubing them for better nooks and crannies to hold the custard and crust.
- Do not soak the pieces too long or they will fall apart; a quick dip is perfect.
- Use medium heat so the sugar crust toasts slowly and the egg cooks through without scrambling.
- If you love extra crunch, mix a tablespoon of coconut oil into the breadcrumb mixture before toasting.
- For a richer flavor, stir a tablespoon of rum or orange liqueur into the custard.
How to store it
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- To reheat, warm gently in a low oven or toaster oven until the crust is crisp again.
- Avoid microwaving if you want to keep the crunchy topping, but a quick 30 second zap in the microwave is fine for a softer texture.
Serving suggestions
Serve this Hawaiian Roll French Toast with bright, juicy toppings that echo its island inspiration.
- Plates topped with fresh pineapple wedges and a sprinkle of brown sugar
- A side of crisp bacon or savory hash browns for contrast
- A light dusting of powdered sugar and a drizzle of maple syrup right at the table
Frequently asked questions
Can I make this with regular sandwich bread?
Absolutely, use your favorite soft sandwich loaf and pulse it in a food processor to make fine dry crumbs for the crust.
What if I do not have brown sugar
Combine white sugar with a tablespoon of molasses or maple syrup per half cup of brown sugar for a similar flavor and moisture.
Can I prepare this the night before
Yes, assemble the soaked bread and sugar mixture and refrigerate overnight, then cook in the morning for a relaxed breakfast.
How do I keep the crust from getting too soggy
Press and cook the custard side first until golden before adding the sugar mixture, and avoid oversoaking the bread.
Let's get cooking!
This Hawaiian Roll French Toast is a simple way to turn everyday ingredients into a breakfast that feels special and a little bit vacation like, so give it a try on your next lazy morning and savor every warm, crunchy, sweet bite.
