This Pumpkin-Spiced Hawaiian Roll French Toast is the perfect way to welcome fall flavors to your breakfast table. With the sweetness of Hawaiian rolls paired with a rich, pumpkin-infused custard, this dish is sure to become a seasonal favorite. Top with powdered sugar, maple syrup, whipped cream, and fresh berries for a decadent treat!
Ingredients:
- 1 package Sweet Hawaiian Rolls (12 rolls)
- ¾ cup half and half
- 2 large eggs
- ½ cup pumpkin puree
- 1 tablespoon light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice (add more to taste)
- ¼ cup unsalted butter (for cooking)
- Powdered sugar, maple syrup, berries, and whipped cream (optional, for serving)
Directions:
Step 1: Prepare the Custard
In a large mixing bowl, whisk together the half and half, eggs, pumpkin puree, light brown sugar, vanilla extract, cinnamon, and pumpkin pie spice. Mix until smooth and well-combined.
Step 2: Heat the Butter
Melt the butter in a large skillet or griddle over medium heat.
Step 3: Dip the Rolls
Separate the Hawaiian rolls, and dip each roll into the pumpkin custard, ensuring all sides are well-coated. Allow any excess custard to drip off.
Step 4: Cook the Rolls
Place the custard-coated rolls in the heated skillet. Cook for 2-3 minutes on each side, or until they are golden brown and cooked through, turning them as needed to brown all sides evenly.
Step 5: Serve
Remove the rolls from the skillet and serve warm. For added indulgence, sprinkle with powdered sugar, drizzle with maple syrup, and top with whipped cream and berries.
Serving and Storage Tips:
- Serving: Serve the rolls warm, topped with your favorite breakfast accompaniments like powdered sugar, maple syrup, and fresh fruit. Whipped cream adds an extra decadent touch!
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.
- Freezing: You can freeze cooked French toast rolls. Let them cool completely, wrap in foil, and place in a freezer-safe bag. Reheat from frozen in a toaster or skillet.
Helpful Notes:
- Custard Soaking: Don’t leave the rolls in the custard mixture for too long, as Hawaiian rolls can absorb a lot of liquid quickly. A quick dip on each side is enough.
- Pumpkin Spice: Adjust the amount of pumpkin pie spice to your taste. If you like stronger spice, feel free to add a pinch more.
Tips from Well-Known Chefs:
- Ina Garten: “For a richer French toast, try using half heavy cream and half milk in the custard mix. It makes the French toast extra creamy and luxurious.”
- Martha Stewart: “Always use a large skillet or griddle so the French toast has plenty of room to cook evenly without overcrowding the pan.”
Frequently Asked Questions:
- Can I use regular rolls instead of Hawaiian rolls?
Yes, you can substitute with regular dinner rolls or brioche buns, but Hawaiian rolls provide a unique sweetness that pairs well with the pumpkin flavor. - Can I make this recipe dairy-free?
Absolutely! Substitute the half and half with almond milk, coconut milk, or another non-dairy milk. Use plant-based butter for cooking. - Can I prepare the custard mixture ahead of time?
Yes, you can prepare the custard mixture up to a day in advance. Store it covered in the refrigerator and give it a whisk before dipping the rolls. - Can I add other toppings?
Certainly! This recipe is versatile, so feel free to add toppings like chopped nuts, caramel sauce, or even a scoop of vanilla ice cream for a special dessert version.
This Pumpkin Pie Hawaiian Roll French Toast is the ultimate fall breakfast indulgence, with the sweet, soft rolls perfectly complementing the pumpkin-spiced custard. Whether you’re serving it for breakfast, brunch, or even dessert, it’s guaranteed to be a hit!