And it’s as wild and delicious as it sounds…

I’ve always enjoyed experimenting with classic recipes, adding a little twist here and there to make them my own. So, I thought, why not take that same approach to French toast?

We’re taking the pillowy sweetness of Hawaiian rolls and turning them into something truly special. Imagine sinking your teeth into golden-brown French toast, but with a delightful tropical crunch.

This Hawaiian Roll French Toast with Coconut-Macadamia Crunch Coating is a simple recipe that delivers big on flavor. The toasted coconut and macadamia nuts add such a wonderful texture and a hint of island flair.

It’s a perfect dish for a weekend brunch, a holiday breakfast, or even a “breakfast for dinner” kind of night. Get ready to experience a taste of paradise, right in your own kitchen. Y’all are going to love this.

Hawaiian rolls. They’re soft, slightly sweet, and just begging to be transformed into something truly special. I think we’ve done just that, y’all.

This recipe works because it takes that inherent deliciousness of the roll and elevates it. It’s more than just dipping and frying.

The custard itself is perfectly balanced, not too sweet, allowing the Hawaiian roll’s natural flavor to shine. We’re using a rich combination of eggs, cream, and a touch of vanilla, which soaks into the pillowy bread beautifully.

But the real magic? The coconut-macadamia crunch. That’s where we take this French toast from simple to sublime.

Adding the crushed macadamia nuts and toasted coconut to the outside creates a textural masterpiece. It’s the delightful crispness against the soft, warm interior that makes this recipe truly sing.

The gentle flavors of coconut and macadamia complement the sweetness of the roll, adding a nutty, tropical nuance. It’s a lovely symphony of textures and tastes.

Beyond flavor, the coating helps create a beautiful golden-brown crust. That’s something we all love in a proper French toast, isn’t it?

So, this isn’t just French toast. It’s an experience. It’s the familiar comfort of a classic breakfast dish, reimagined with a touch of island flair. That is why this recipe works.

Now, let’s talk ingredients for this little slice of paradise. We’re not just making any French toast; we’re elevating it with a tropical twist that’ll have everyone asking for seconds. The star of the show, of course, is the sweet Hawaiian bread, but the coconut-macadamia crunch takes it to a whole new level.

• 1 package (12 count) Hawaiian sweet rolls
• 4 large eggs
• 1/2 cup milk
• 1/4 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 1/2 cup shredded coconut, finely shredded
• 1/4 cup macadamia nuts, finely chopped
• 1/4 cup all-purpose flour
• 4 tablespoons butter, for cooking
• Maple syrup, for serving (optional)
• Powdered sugar, for dusting (optional)

That coconut-macadamia mixture? Don’t skimp on the finely shredded and chopped part. That’s key to getting it to adhere beautifully and create that irresistible crunch. These simple additions transform what could be an ordinary breakfast into something truly special, something I think y’all will love.

Making French toast with Hawaiian rolls is already a little slice of heaven, but adding a crunchy, tropical coating? Well, that takes it right over the top. This Coconut-Macadamia Crunch Coating is simple to make and adds a delightful texture and flavor that will make your brunch unforgettable.

Step 1: Prepare the Coconut-Macadamia Crunch

First, let’s get our crunchy coating ready. In a shallow dish, combine 1/2 cup of shredded coconut, 1/4 cup of chopped macadamia nuts, 2 tablespoons of brown sugar, and a pinch of salt.

Mix it all together, ensuring everything is well combined. Set this aside for now; we’ll need it soon.

Step 2: Whisk Together the Egg Mixture

In a separate shallow dish, whisk together 3 large eggs, 1/4 cup of milk (or coconut milk for extra tropical flavor!), 1 teaspoon of vanilla extract, and 1/4 teaspoon of ground cinnamon.

Whisk until the mixture is smooth and well combined. No one wants eggy bits in their French toast, y’all!

Step 3: Coat the Hawaiian Rolls

Now, gently dip each Hawaiian roll into the egg mixture, making sure to coat all sides. Don’t soak them for too long, just a quick dip is all they need, as they are soft and can become soggy if overly saturated.

Next, immediately press each soaked roll into the coconut-macadamia mixture, pressing gently to ensure the coating adheres to all sides. This is where the magic happens!

Step 4: Cook the French Toast

Melt 1 tablespoon of butter in a non-stick skillet or griddle over medium heat. Once melted and the pan is hot, place the coated Hawaiian rolls into the skillet, being careful not to overcrowd the pan.

Cook for about 2-3 minutes per side, or until golden brown and cooked through. The coconut-macadamia coating should be toasted and fragrant.

Step 5: Serve and Enjoy

Remove the French toast from the skillet and place on a serving platter.

Serve immediately with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or a dusting of powdered sugar. Enjoy this tropical twist on a classic breakfast!

Once your Coconut-Macadamia Crunch French Toast is golden brown and cooked through, it’s time for the best part: serving it up.

I like to let mine cool just slightly on a wire rack. This keeps the bottoms from getting soggy before serving, especially important with the added crunch from the coconut and macadamia nuts.

My personal favorite way to serve this French toast is with a generous drizzle of warm maple syrup. The sweetness complements the subtle tang of the Hawaiian rolls and the tropical notes of the coconut and macadamia.

Speaking of syrup, consider a toasted coconut-infused syrup to really ramp up the flavors.

If you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream is always a welcome addition. Fresh berries, like strawberries or raspberries, add a touch of brightness and color.

A sprinkle of powdered sugar is a simple, classic touch.

For a heartier breakfast, serve alongside some crispy bacon or sausage. The salty and savory contrast is delightful. I’ve even been known to enjoy it with a side of fresh fruit salad for a balanced meal.

This French toast is also wonderful for brunch. Its unique flavor profile makes it a standout dish.

Don’t be surprised if it becomes a new family favorite. Enjoy, y’all!

Now, if you’re lucky enough to have any of this Coconut-Macadamia Crunch Hawaiian Roll French Toast left over, let’s talk about storing it properly.

First, allow your French toast to cool completely on a wire rack. This will prevent it from getting soggy when you store it.

Next, layer the French toast in an airtight container, placing parchment paper between each layer to prevent sticking. I find this helps keep that lovely Coconut-Macadamia Crunch intact as much as possible.

You can store the leftovers in the refrigerator for up to 3 days.

For longer storage, you can freeze the French toast. Wrap each piece individually in plastic wrap, then place them in a freezer-safe bag. Frozen, it will last up to 2 months.

When you’re ready to enjoy it again, there are a couple of ways to reheat your Hawaiian Roll French Toast.

For refrigerated French toast, you can reheat it in a toaster oven until warmed through and the edges are crispy again. A regular toaster works too, but keep an eye on it to prevent burning that delicious coconut topping.

Alternatively, you can reheat it in a skillet with a little butter over medium heat. This is a good way to revive the texture and add a little extra richness.

If you’re reheating from frozen, let the French toast thaw in the refrigerator overnight before reheating using one of the methods above. You can reheat from frozen, but it will take longer and the texture might not be quite as good.

Reheated Coconut-Macadamia Crunch Hawaiian Roll French Toast is lovely on its own, but you can also add a dollop of whipped cream, a drizzle of maple syrup, or some fresh berries.

Another way to enjoy leftover French toast is to transform it into a completely new dish! Cut the French toast into cubes and use it to make a breakfast bread pudding.

Or, you could even crumble it up and use it as a topping for yogurt or ice cream. That coconut and macadamia nut crunch makes it quite versatile, y’all.

Don’t be afraid to get creative and experiment! Leftovers are a chance to discover new ways to enjoy a favorite dish. Bon appétit!

Now, I know everyone has their own preferences when it comes to breakfast, and sometimes you need to make a few swaps based on what you have on hand. That’s perfectly alright! So, let’s talk about some easy substitutions and variations to make this Hawaiian roll French toast truly your own. Keep in mind that I’m especially partial to the coconut-macadamia crunch, but feel free to play around with it!

• Bread: If you don’t have Hawaiian rolls, you can use brioche, challah, or even regular sandwich bread. Just adjust the cooking time accordingly. Brioche is lovely and rich.
• Milk: Dairy or non-dairy milk will both work great. Almond milk and oat milk are my personal favorites, and they add a subtle sweetness that complements the dish nicely.
• Eggs: For an egg-free version, try using a flax egg. Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it sit for a few minutes to thicken, and then use it as a replacement for one egg.
• Sugar: You can use maple syrup, honey, or agave nectar instead of granulated sugar. Each will add a slightly different flavor profile, so experiment and see what you like best.
• Coconut & Macadamia Nuts: If you’re not a fan, or if you have an allergy, you could try crushed pecans, walnuts, or almonds in the coating. A simple cinnamon-sugar coating would also be delicious.
• Extracts: Feel free to experiment with different extracts. Almond extract adds a lovely nutty flavor, while orange extract brings a bright, citrusy note.
• Fruit: Top your French toast with your favorite fresh fruit. Berries, bananas, and sliced peaches are all wonderful choices. I also enjoy a dollop of whipped cream and a drizzle of maple syrup.

These are just a few suggestions, y’all. Don’t be afraid to get creative and put your own spin on this recipe. The most important thing is to have fun and enjoy the process! After all, cooking should be an adventure, and sometimes, the best dishes are the ones that are a little bit different.

Let’s dive into some common questions I get asked about making Hawaiian roll French toast.

Can I use regular bread instead of Hawaiian rolls for Hawaiian roll French toast?

While you can, it won’t quite be the same experience. The sweetness and soft texture of Hawaiian rolls really make this dish special.

However, if you’re in a pinch, brioche or challah bread would be your best substitutes. Just remember to adjust the soaking time accordingly, as those breads are denser.

What’s the best way to keep Hawaiian roll French toast warm while cooking multiple batches?

Good question! The best method is to preheat your oven to a low temperature, around 200°F. Place a wire rack on a baking sheet, and as each batch of your Hawaiian roll French toast finishes cooking, transfer it to the rack in the oven.

This will keep it warm and prevent it from getting soggy while you finish cooking the rest. Especially important when you’re making a batch of this Coconut-Macadamia Crunch coated version for a crowd!

How do I make sure my Hawaiian roll French toast isn’t soggy?

Ah, sogginess, the enemy of all French toast! The key is to not oversoak the rolls. Dip them briefly in the egg mixture, just long enough to coat each side.

Also, make sure your griddle or pan is hot enough before adding the rolls; a sizzling sound is what you’re going for. And of course, don’t overcrowd the pan. Give those little sweet rolls some space to crisp up nicely.

Can I prepare the Hawaiian roll French toast batter ahead of time?

Yes, you certainly can! In fact, I often do. You can whisk together the egg mixture and store it in the refrigerator for up to 24 hours. Just give it a good whisk before using it.

For the Coconut-Macadamia Crunch coating, I’d recommend preparing that just before you’re ready to cook. That way, the nuts stay nice and crunchy. Though the batter can be prepped, I would not recommend dipping the rolls until you are ready to cook them.

What are some good toppings for Hawaiian roll French toast, besides syrup?

Oh, the possibilities are endless! Fresh berries are always a winner, or a dollop of whipped cream. You could also try a sprinkle of powdered sugar, or a drizzle of chocolate sauce. A little dusting of cinnamon and nutmeg is a welcome addition, too.

For this Coconut-Macadamia Crunch Hawaiian roll French toast, I like to sprinkle some extra toasted coconut and chopped macadamia nuts on top. It complements that tropical flavor perfectly. Y’all might like a bit of pineapple too!