Hawaiian Sweet Bread French Toast
Recipe by Alekas Get Together.
- 0.67 package Hawaiian bread (*see note below)
- 2 large eggs
- 0.17 cup milk or cream
- 0.33 teaspoon vanilla extract
- 0.17 teaspoon cinnamon
- pinch of salt
- 4-5.33 tablespoon butter
- If not using pre-sliced bread, slice your Hawaiian rolls in half (if using the mini sliders) or in ¾-1" thick slices (is using a loaf).
- If possible, allow your bread to dry out a bit. Using semi-stale bread will crisp up better preventing a soggy french toast.
- Add your eggs, vanilla, milk, cinnamon and salt to a large mixing bowl. Whisk well.
- Add 2-3 tablespoons of butter to a skillet set over medium heat.
- Toss a few slices of bread into your custard mixture and coat thoroughly making sure not to tear it. Tip* Add your bread to the mixture as you fry. Letting it sit in the custard mixture too far in advance will make it soggy.
- Fry the bread in 2-3 batches in your skillet keeping an eye on the heat.
- After a few minutes, flip your slices. You are looking for the bottom to turn golden brown and crispy. If the bread is browning too quickly, turn down your heat!
- Allow french toast to drain on a wire rack and serve hot! You can also keep your bread warm in the oven at 200°F until ready to serve.
*There are a few different options depending on what's available to you. In this recipe, I used King's Hawaiian mini slider rolls. You can also use a loaf or pre-sliced bread if that's what you find.
Store french toast in the fridge for up to 3 days or in the freezer for 8 weeks. Reheat in the oven at 325 F until just warmed through.