Description
Born from leftovers and a syrup-slicked whisper of “what if,” this French toast has become the heart of our Sunday mornings. Made with pillowy King’s Hawaiian rolls, it’s buttery, fluffy, and golden outside with a custardy core that tastes like a warm hug. One bite and you’ll understand why we now chant “French Toast Sunday!” like a family tradition. So let’s grab that spatula and turn breakfast into a sweet memory.
Ingredients
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1 pack King’s Hawaiian Original Rolls (12 count)
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4 large eggs
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½ cup milk (any kind)
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½ tsp vanilla extract
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¼ tsp ground cinnamon
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1 tbsp butter or oil (for pan)
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Syrup (coconut or maple)
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Fresh berries (optional)
Instructions
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Make Custard:
Whisk eggs, milk, vanilla, and cinnamon in a wide bowl until smooth. -
Prep Rolls:
Separate rolls. Slightly stale? Even better! -
Dip Rolls:
Soak each roll in custard for 20–30 seconds per side. Drain excess. -
Cook to Golden:
Heat butter/oil in a skillet on medium. Cook rolls 2–3 mins per side until golden. -
Keep Warm:
Transfer to a warm oven (200°F) while cooking the rest. -
Serve with Joy:
Stack high, drizzle syrup, scatter berries. Dust with powdered sugar if desired.
Notes
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Use Slightly Stale Rolls: Day-old rolls soak up custard better without falling apart—just like sponge cake magic.
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Whisk Thoroughly: Beat your custard until totally smooth and foamy. No streaks of egg white allowed!
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Dip, Don’t Drown: Soak rolls 20–30 seconds per side—just enough to absorb without turning mushy.
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Gentle Handling: These rolls are delicate. Use a fork or spatula to flip and transfer—no squishing!
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Control Your Heat: Cook on medium. Too hot = burnt outside, raw center. Let golden brown be your guide.
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Mix Butter & Oil: For perfect browning and flavor, use half butter, half oil in your skillet.
- Prep Time: 5 mins
- Cook Time: 10 mins
Nutrition
- Calories: 280 kcal Per 2 Rolls
- Fat: 12g
- Carbohydrates: 35g
- Protein: 8g