Hey there, hungry friend!
So, let me tell you about this Hawaiian Rolls French Toast Bake I whipped up last Saturday morning. Picture this: my family was hanging around the kitchen table, all sleepy-eyed and craving something delicious. I had these leftover Hawaiian rolls, and voilà, the breakfast magic happened! It’s one of those dishes where you just throw everything in and hope for the best (let’s be honest, aren’t those the most fun to make?).
Why You’ll Love This
Oh, I make this when I want to impress without actually trying too hard. My family goes crazy for it because it’s got this perfect mix of sweet and savory (and it smells heavenly while baking!). Plus, it’s one of those dishes that’s forgiving—if you over-soak the bread, it still turns out great. I once forgot it in the oven and it was slightly crispier than usual, but still devoured in minutes.
Ingredients You’ll Need
- 12 Hawaiian rolls (though I’ve been known to use brioche when I run out)
- 4 large eggs
- 1 cup of milk (whole milk gives it a richer taste, but 2% works too)
- 1/4 cup of sugar (brown sugar if you’re feeling fancy)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- A pinch of salt
- 2 tablespoons butter, melted
- Optional: A handful of berries to toss on top after baking
How to Make It
Start by preheating your oven to 350°F. Slice those Hawaiian rolls in half and layer them in a greased baking dish. I usually sneak a taste of the rolls here, because why not?
In a bowl, whisk the eggs, milk, sugar, vanilla, cinnamon, and salt together. Pour this mixture over the rolls, making sure they get all soaked up. Don’t worry if it looks a bit like a mess—it’s supposed to!
Drizzle the melted butter over the top. Pop it in the oven for about 30 minutes, until it’s golden brown and your kitchen smells like a dream. And if it puffs up a bit like a soufflé, congrats, you’ve nailed it!
Some Notes From the Trenches
Actually, I find it works better if you let it sit for a few minutes after pouring the egg mixture—gives it a chance to really soak up those flavors.
Variations I’ve Played With
Once, I tried adding chocolate chips. It was a bit too sweet for me, but my kids loved it. Another time, I threw in some chopped nuts—didn’t quite hit the mark, but hey, you live and learn.
Equipment You Might Need
If you don’t have a whisk, just use a fork (trust me, it works just fine). And a baking dish, of course. If all else fails, a deep frying pan can double as a dish.
Storing Your French Toast Bake
Leftovers can be stored in the fridge for a couple of days—though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I like serving it with a sprinkle of powdered sugar and a side of fresh fruit. My daughter loves it with a drizzle of maple syrup, because why not go all out, right?
Pro Tips (From My Mistakes)
I once tried rushing this step and regretted it because the top wasn’t as crispy as we like it. So patience, my friend, is key.
FAQ
Can I make this the night before? Yep, I’ve done this! Just keep it covered in the fridge and bake it in the morning.
What if I don’t have cinnamon? No worries, substitute with nutmeg or leave it out completely. It’s flexible!
Can I add more fruits? Absolutely, toss in whatever you love—bananas, apples, even dried fruit can work wonders.