Hawaiian Roll French Toast

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!