This Hawaiian Roll French Toast is the ultimate breakfast upgrade, combining the sweetness of tropical flavors with the classic comfort of a morning favorite. These bite-sized delights are soaked in a rich coconut custard and topped with a unique pineapple maple syrup for a restaurant-quality experience at home.
Table of Contents
Why You Will Love This Recipe
There are so many reasons to fall in love with this Hawaiian Roll French Toast. First, the texture of Hawaiian rolls is naturally airy and sweet, making them the perfect vessel for soaking up custard without becoming overly soggy. The addition of coconut milk provides a creamy, tropical depth that regular milk simply cannot match. Finally, the homemade pineapple maple syrup offers a bright, acidic balance to the rich butter and sugar, creating a sophisticated flavor profile that will impress any brunch guest.
Ingredients
- 3/4 cup pineapple juice (from a 6-oz. can)
- 1/4 cup pure maple syrup
- 5 teaspoons unsalted butter, divided
- 2 large eggs
- 3/4 cup canned unsweetened coconut milk
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 12 Hawaiian rolls
- 1/4 cup unsweetened coconut flakes, toasted
- 1/2 teaspoon finely grated orange zest
Step-by-Step Instructions
- In a small skillet over medium-high heat, cook the pineapple juice, stirring occasionally. Continue cooking until the liquid has reduced to about 2 tablespoons, which should take approximately 10 to 12 minutes. Remove from the heat and stir in the maple syrup and 1 teaspoon of the butter. Set aside.
- In a shallow bowl, whisk together the eggs, coconut milk, granulated sugar, and salt until well combined. Separate the Hawaiian rolls and cut each one in half through the equator.
- In a large nonstick skillet or griddle over medium heat, melt 2 teaspoons of the butter. Dip each roll half into the egg custard mixture and arrange them in the pan, cut side down. Do not overcrowd the pan; work in batches if necessary.
- Cook the rolls, turning halfway through, until the custard mixture firms up and the rolls turn a beautiful golden brown, about 2 to 3 minutes per side. Transfer the cooked rolls to a serving platter and repeat the process with the remaining butter and rolls.
- In a small bowl, toss together the toasted coconut flakes and the orange zest. Sprinkle this mixture over the warm French toast and drizzle generously with the prepared pineapple maple syrup.
Expert Tips / Pro Tips
To get the best results with your Hawaiian Roll French Toast, consider these professional recommendations from the test kitchen. First, store your Hawaiian rolls in the refrigerator before preparation. Chilled rolls are firmer, which prevents them from being squashed when you slice them. When choosing your coconut milk, always opt for the canned unsweetened version; this allows you to control the sweetness of the dish while ensuring a rich, fatty consistency.
If you want a perfectly uniform look, use a serrated knife to trim the edges of the rolls where they were previously attached to one another. This creates clean, squared-off edges that look beautiful on the plate. Lastly, don’t skip the reduction of the pineapple juice. Reducing it until thick ensures the syrup has a concentrated flavor that won’t make the bread soggy.
Variations & Substitutions
While the coconut and pineapple combination is divine, you can easily adapt this recipe. If you do not have coconut milk, heavy cream or whole milk can be used, though you will lose the tropical flair. For a different fruit profile, try reducing orange juice or passion fruit juice instead of pineapple. If you prefer a crunchier topping, swap the coconut flakes for crushed macadamia nuts or toasted pecans.
Serving Suggestions
This Hawaiian Roll French Toast is quite rich, so it pairs beautifully with fresh, acidic sides. Serve it alongside a bowl of fresh berries or sliced mango to lean into the tropical theme. For a savory balance, a side of crispy bacon or breakfast sausage links works perfectly. If you are serving this for a special occasion, a chilled glass of mimosa or a hot cup of Kona coffee completes the meal.
Storage, Freezing & Reheating
This French toast can be prepared up to one day in advance. Simply transfer the cooked rolls to an airtight container and keep them in the refrigerator. To maintain the best texture, avoid reheating in the microwave as it can make the bread rubbery. Instead, place the rolls on a baking sheet and reheat them in a 350°F oven until they are warmed through and the edges are slightly crisp again.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 786 kcal |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Cholesterol | 106 mg |
| Sodium | 977 mg |
| Carbohydrates | 110 g |
| Fiber | 5 g |
| Sugar | 23 g |
| Protein | 22 g |
Hawaiian Roll French Toast
Ingredients
Method
- In a small skillet over medium-high heat, cook the pineapple juice, stirring occasionally. Continue cooking until the liquid has reduced to about 2 tablespoons, which should take approximately 10 to 12 minutes. Remove from the heat and stir in the maple syrup and 1 teaspoon of the butter. Set aside.3/4 cup pineapple juice, 1/4 cup pure maple syrup, 5 teaspoons unsalted butter
- In a shallow bowl, whisk together the eggs, coconut milk, granulated sugar, and salt until well combined. Separate the Hawaiian rolls and cut each one in half through the equator.2 large eggs, 3/4 cup canned unsweetened coconut milk, 1 tablespoon granulated sugar, 1/4 teaspoon kosher salt, 12 Hawaiian rolls
- In a large nonstick skillet or griddle over medium heat, melt 2 teaspoons of the butter. Dip each roll half into the egg custard mixture and arrange them in the pan, cut side down. Do not overcrowd the pan; work in batches if necessary.5 teaspoons unsalted butter
- Cook the rolls, turning halfway through, until the custard mixture firms up and the rolls turn a beautiful golden brown, about 2 to 3 minutes per side. Transfer the cooked rolls to a serving platter and repeat the process with the remaining butter and rolls.5 teaspoons unsalted butter
- In a small bowl, toss together the toasted coconut flakes and the orange zest. Sprinkle this mixture over the warm French toast and drizzle generously with the prepared pineapple maple syrup.1/4 cup unsweetened coconut flakes, 1/2 teaspoon finely grated orange zest
Notes
FAQ
Can I use stale Hawaiian rolls for this recipe?
Yes! In fact, slightly stale bread often works better for French toast because it absorbs the custard more effectively without falling apart. If your rolls are very fresh, you can leave them out on the counter for a few hours to dry out slightly.
Is the pineapple juice reduction necessary?
While you can use plain maple syrup, the pineapple reduction provides the signature tropical flavor that defines this dish. It adds a zesty brightness that cuts through the richness of the coconut milk and butter.
Can I make this dairy-free?
This recipe is already partially dairy-free by using coconut milk. To make it fully dairy-free, simply substitute the unsalted butter with a plant-based butter alternative or coconut oil for frying.
How do I toast coconut flakes?
You can toast coconut flakes in a dry skillet over medium-low heat for 3 to 5 minutes, stirring constantly until they are golden brown and fragrant. Watch them closely, as they can burn very quickly.