Hawaiian Roll French Toast in Your Pressure Cooker
Sweet, fluffy Hawaiian rolls soaked in a rich cinnamon-vanilla custard, then pressure cooked or skillet-seared until golden brown and served with fresh toppings. The perfect easy breakfast or brunch treat.
Equipment
- 1 Mixing bowl Large
- 1 Skillet or griddle Non-stick
Ingredients
Main ingredients
- 1 pack Kings sweet Hawaiian Rolls 12-pack
- 3 eggs large
- ¾ cup half and half or whole milk
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 1 pinch salt small
- 4 tablespoons butter salted or unsalted
- powdered sugar, fresh fruit, and syrup for topping
Instructions
Instructions
- Preheat your skillet or griddle on medium and melt 2 tablespoons of butter so it doesn’t burn when you add the rolls.
- In a big bowl, whisk the eggs, half and half, vanilla extract, cinnamon, brown sugar, and salt until it's all smooth and combined.
- Take the Hawaiian rolls apart but if you want easier flipping, leave them connected at the base so they don’t flip flop around on you.
- Dip each roll or cluster into the egg mixture, making sure it's coated all over but not soggy.
- Place the dipped rolls in the hot skillet and cook about 2 to 3 minutes per side until golden brown and cooked through. Don’t overcrowd your pan.
- Transfer cooked rolls to a plate and keep warm while you finish the rest. Once all are done, sprinkle with powdered sugar, pile on some fresh fruit, and drizzle your syrup right on top before serving.
Notes
Best served warm. Store leftovers in an airtight container for up to 2 days. Reheat in a skillet over low heat for best texture. You can also freeze and reheat later.