Hawaiian Roll French Toast
By Francesca Zani
Approved by the Delish Test Kitchen

Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Cal/Serv:
786
This Hawaiian roll French toast is about making the best of tropical flavors and American breakfast come together. It doesn’t get much better than delicate, two-bite French toast squares steeped in a coconut custard and seared in butter. While brainstorming ideas for an easy innovative French toast, a few people on Team Delish chimed in with some thoughts. I decided to go with a coconut egg-based custard, pineapple maple syrup, toasted coconut flakes, and bits of zingy orange zest. Here are a few things to keep in mind.
- Store the Hawaiian rolls in the fridge: Having them chilled will keep them firm and since they're so delicate, you’ll avoid smushing them while cutting.
- Use canned unsweetened coconut milk: Control how sweet you want the French toast to be with the addition of sugar in the custard. The Hawaiian rolls are also sweet too.
- Coconut flakes vs. shreds: I love unsweetened coconut flakes because they have more surface area and get crispy when toasted.
- Maple & pineapple: I understand that this combination might be peculiar. Believe me, it’s surprisingly good. If you want one or the other, go for it. Reduce the pineapple syrup until thick (follow the instructions below) so it pours like a syrup. You may have to double up on the amount needed.
- Trim the edges: Since Hawaiian rolls come stuck together in a package, each piece may not be an exact square. If you want squared off French toast, saw off the edges with a serrated knife.
Storage:
This French toast can be made 1 day ahead. Transfer to an airtight container and refrigerate. Reheat in a 350°F oven.
Did you try making this? Let me know how it went in the comments!
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Ingredients
- 3/4 cup
pineapple juice (from a 6-oz. can)
- 1/4 cup
pure maple syrup
- 5 tsp.
unsalted butter, divided
- 2
large eggs
- 3/4 cup
canned unsweetened coconut milk
- 1 Tbsp.
granulated sugar
- 1/4 tsp.
kosher salt
- 12
Hawaiian rolls
- 1/4 cup
unsweetened coconut flakes, toasted
- 1/2 tsp.
finely grated orange zest
Directions
- Step 1In a small skillet over medium-high heat, cook pineapple juice, stirring occasionally, until reduced to about 2 Tbsp., 10 to 12 minutes. Remove from heat. Stir in maple syrup and 1 tsp. butter.
- Step 2In a shallow bowl, whisk eggs, milk, sugar, and salt. Separate rolls and cut in half through the equator.
- Step 3In a large nonstick skillet or griddle over medium heat, heat 2 tsp. butter. Dip a roll into custard mixture and arrange in pan cut side down. Repeat with as many rolls as can fit in skillet without overcrowding. Cook, turning halfway through, until custard mixture firms and turns golden brown, 2 to 3 minutes per side. Transfer to a platter. Repeat with remaining 2 tsp. butter and rolls.
- Step 4In a small bowl, combine coconut and orange zest. Sprinkle coconut mixture over rolls. Drizzle with pineapple syrup.
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