“This French toast was on the hidden menu at the breakfast joint I worked at
This Coconut-Crusted Hawaiian Roll French Toast elevates traditional French toast with a tropical flair. Soft, sweet Hawaiian rolls are dipped in a creamy egg mixture, then coated in a crunchy blend of shredded coconut and almond flour before being cooked to a perfect golden crisp. The result is a breakfast that’s tender on the inside, crispy on the outside, and packed with delicious flavor.
Ingredients:
- Large eggs, beaten — 2
- Whole milk — 1 cup
- Fine salt — 1/8 teaspoon
- Vanilla extract — 1 teaspoon
- Sweetened shredded coconut — 2/3 cup
- Almond flour — 1/3 cup
- Hawaiian rolls, sliced horizontally — 12
- Unsalted butter or coconut oil — 3 to 4 tablespoons
Instructions:
- Make the Egg Mixture: In a wide, shallow bowl, whisk together the eggs, milk, salt, and vanilla extract until smooth and combined.
- Prepare the Coconut Coating: In a separate bowl, combine the shredded coconut and almond flour, mixing well.
- Dip the Rolls: Working in batches, dip each halved Hawaiian roll first into the egg mixture, making sure both sides are coated. Then press each side into the coconut-almond mixture, gently patting to adhere an even coating.
- Cook the French Toast: Heat the butter or coconut oil in a large nonstick skillet or griddle over medium-low heat. When melted and hot, add the coated rolls.
- Griddle Until Golden: Cook the rolls slowly on each side for several minutes, allowing the coconut crust to become golden brown and toasted without burning, and ensuring the bread is heated through.
- Serve Warm: Enjoy your Coconut-Crusted Hawaiian Roll French Toast fresh from the pan, topped with butter, whipped cream, maple syrup, or your favorite breakfast accompaniments.
