“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:

1. Make the Egg Mixture: In a wide, shallow bowl, whisk together the eggs, milk, salt, and vanilla extract until smooth and combined.
2. Prepare the Coconut Coating: In a separate bowl, combine the shredded coconut and almond flour, mixing well.
3. 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.
4. 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.
5. 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.
6. 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.