Hawaiian Roll Pumpkin French Toast
A warmly spiced autumn breakfast featuring soft Hawaiian rolls soaked in a smooth pumpkin custard, then griddled in butter until crisp and golden outside while remaining tender in the center.
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Ingredients
Pumpkin Custard
- ½ cup pure pumpkin purée not pumpkin pie filling
- 4 large eggs preferably brought to room temperature
- 1½ teaspoons vanilla extract
- ⅔ cup milk with whole milk recommended for additional richness
- 1 teaspoon pumpkin pie spice
- Small pinch of salt
- 1 teaspoon ground cinnamon
French Toast
- 1 package King’s Hawaiian sweet rolls sliced horizontally
For Cooking
- Butter as needed for greasing the griddle
Optional Toppings
- Warm maple syrup
- Powdered sugar
Instructions
- Preheat the oven to 250°F.
- Separate the Hawaiian rolls horizontally, then divide each sliced section vertically into three evenly sized pieces.
- Arrange the roll pieces in a single layer on a baking sheet. Toast for 3–5 minutes, just until they develop a pale golden color. This brief drying period helps the bread absorb the custard without becoming overly fragile.
- Crack the eggs into a wide, deep bowl. Add the milk, pumpkin purée, vanilla, cinnamon, pumpkin pie spice, and salt. Whisk thoroughly until the mixture is smooth and the seasonings are evenly dispersed.
- Working with a few pieces at a time, lower the toasted rolls into the pumpkin custard. Let them absorb the mixture until well coated and saturated but still structurally intact.
- Lift each piece from the bowl and gently shake away the surplus custard.
- Warm a large skillet or griddle over medium heat. Coat the cooking surface lightly with butter.
- Arrange the soaked roll pieces on the heated surface without overcrowding them. Cook for 2–3 minutes, or until the undersides are evenly browned.
- Turn each piece and continue cooking for another 2–3 minutes, until the second side is golden and the edges are lightly crisp. Apply additional butter between batches when necessary.
- Transfer the finished French toast to a plate and keep it warm while the remaining pieces cook.
- Serve immediately with a dusting of powdered sugar and a drizzle of warm maple syrup.
Notes
Whole milk provides a richer custard, although another milk variety may be used.
Pure pumpkin purée is essential; pumpkin pie filling contains added sweeteners and spices that would alter the recipe.
Room-temperature eggs incorporate more readily into the custard.
For an additional touch of spice, lightly sprinkle the finished French toast with cinnamon before serving.