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Hawaiian Roll French Toast

Pillowy, sweet Hawaiian rolls transformed into rich, buttery French toast, topped with a thick maple-vanilla glaze and optional caramelized apple compote.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

French Toast
  • 1 package Hawaiian sweet rolls 12 count, separated
  • 4 large eggs
  • 0.5 cup half-and-half or heavy cream
  • 2 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg optional
  • 1 pinch salt
  • 3 tbsp unsalted butter for cooking
Vanilla-Maple Glaze
  • 1 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1 tbsp heavy cream or milk
  • 0.5 tsp vanilla extract
Apple Compote (Optional)
  • 1 large apple diced
  • 1 tbsp unsalted butter
  • 1 tbsp brown sugar
  • 0.5 tsp cinnamon

Equipment

  • Large non-stick skillet or griddle
  • Wide shallow bowl
  • Whisk
  • Small saucepan (optional)

Method
 

  1. Separate the Hawaiian rolls into individual squares and let them sit out for 30 minutes to become slightly stale.
  2. If making the compote, sauté diced apple, 1 tbsp butter, brown sugar, and cinnamon in a small pan until tender. Set aside.
  3. In a shallow bowl, whisk together the eggs, half-and-half, vanilla extract, cinnamon, nutmeg, and salt until smooth.
  4. In a separate small bowl, whisk powdered sugar, maple syrup, cream, and vanilla to make the glaze. Set aside.
  5. Melt 1 tablespoon of butter in a large skillet over medium heat.
  6. Quickly dip each roll square into the egg custard, coating all sides. Do not let them soak too long.
  7. Place coated rolls in the skillet. Cook for 1-2 minutes per side until golden brown and crispy, making sure to sear the edges as well.
  8. Stack the cooked rolls on a plate, top with apple compote, drizzle heavily with the vanilla-maple glaze, and dust with powdered sugar. Serve hot.

Notes

Keep the heat at medium or medium-low. Hawaiian rolls have a higher sugar content than regular bread and can burn quickly if the pan is too hot.