If you’ve never tried Hawaiian Roll French Toast, you’re in for a treat. Thick, sweet slices of Hawaiian bread are dipped in a creamy custard, then pan-fried until golden and slightly crisp on the outside while remaining tender inside.
I partnered with the Dairy Council of Florida to bring you this delicious breakfast idea.
This recipe is perfect for brunch gatherings—bridal or baby showers, holiday mornings, or any time you want an easy yet impressive breakfast. I often use King’s Hawaiian because it’s widely available, but any sweet, soft bread or brioche will work.
If you enjoy French toast, you might also like Cinnamon Sugar Brioche French Toast Bites or Pumpkin Cinnamon Bun French Toast Casserole for more variety.
How To Make Hawaiian Roll French Toast
Step 1: If using Hawaiian rolls, separate them and let them sit out for an hour or two when possible. Slightly dry or semi-stale bread soaks custard without becoming soggy.
Step 2: In a large bowl, whisk together eggs, milk (or cream), vanilla, cinnamon and a pinch of salt until combined.
Step 3: Add the bread to the custard and let it soak for a few minutes—long enough to absorb but not fall apart.
Step 4: Melt 2–3 tablespoons of butter in a skillet over medium heat. Working in batches, add the soaked bread to the pan.
Step 5: Cook each slice until the underside is golden brown and slightly crisp, 2–4 minutes, then flip and cook the other side. Adjust the heat if the bread is browning too quickly.
NOTE: The recipe card with exact quantities and full instructions is below — print it for reference.
Aleka’s Tips
- Cook over slightly lower heat than usual and raise it only if needed. This ensures the interior cooks without burning the exterior.
- Customize the custard with other spices or extracts—nutmeg, orange zest, or almond extract work well.
- Using cream instead of milk makes for a richer custard and creamier French toast.
- Allowing the bread to dry slightly before dipping prevents it from becoming overly saturated and falling apart.
Hawaiian Roll French Toast Toppings
- Brandy butter
- Maple syrup
- Whipped cream (pumpkin or bourbon-flavored options work great)
- Brown sugar syrup
- Blackberry or strawberry simple syrup
- Fresh berries
- Granola for crunch
⏰ Can I Make French Toast In Advance?
Yes. Fry the French toast ahead of time, let it cool, and store in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven until warmed through. No need to cover while reheating.
If you need to keep French toast warm for guests, set the oven to a low warming temperature (about 200°F) and cover lightly to prevent drying out.
For longer storage, freeze cooled French toast in an airtight container or freezer bag for up to eight weeks. Reheat from frozen in a 325°F oven until fully thawed and heated through.
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❓FAQ’s
Use enough fat in the pan to crisp the exterior and allow cooked slices to rest on a wire rack so steam can escape and the crust stays crisp.
Yes. Any Hawaiian-style sweet bread or brioche will work. Aim for slices about ¾–1 inch thick.
Yes. Shake off excess custard before cooking and use a higher temperature so the exterior browns nicely. Watch closely to avoid over-browning.
Milk (or cream) adds fat to help brown the toast and thins the eggs so the custard soaks into the bread more evenly.
Other Breakfast Recipes You Will Love:
- Mini Silver Dollar Pancakes
- Hawaiian Roll French Toast
- Homemade Egg Bites
- Brioche French Toast Bites
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Hawaiian Roll French Toast
Pin Recipe
10 mins
15 mins
25 mins
6 people
Method
Nutrition
Notes
Ingredients
- 1 package Hawaiian bread (*see note below)
- 3 large eggs
- 1/4 cup milk or cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Pinch of salt
- 6–8 tablespoons butter for frying
Method
- If not using pre-sliced rolls, slice Hawaiian rolls in half (for sliders) or cut a loaf into 3/4–1″ slices.
- Allow bread to dry slightly if possible. Semi-stale bread soaks up custard better and crisps up when cooked.
- Whisk eggs, milk or cream, vanilla, cinnamon and salt in a large bowl.
- Melt 2–3 tablespoons butter in a skillet over medium heat.
- Dip a few slices of bread at a time into the custard, coating thoroughly but carefully so slices don’t tear. Tip: Add bread to the custard as you fry to avoid sogginess from sitting too long.
- Cook in batches, watching the heat to prevent burning.
- Flip when the bottom is golden brown and crispy. Reduce heat if browning too quickly.
- Drain cooked French toast on a wire rack and serve hot. Keep warm in a 200°F oven if needed.
Nutrition
Carbohydrates: 1 g
Protein: 4 g
Fat: 14 g
Notes
*Options: I used King’s Hawaiian mini slider rolls in this version. You can also use a loaf or pre-sliced Hawaiian-style bread—slice to about 3/4–1 inch thick.
Store cooked French toast in the refrigerator for up to three days or freeze for up to eight weeks. Reheat in a 325°F oven until warmed through.
Use leftover rolls for Brioche French Toast Bites or pull-apart sliders for another easy meal.
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