Ingredients:

  • 3 large eggs
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 package (12 oz) Hawaiian sweet rolls
  • 4 tbsp unsalted butter

Instructions:

  1. Cut the Hawaiian rolls in half horizontally to create two large slabs, then slice those into individual squares.
  2. In a mixing bowl, whisk together the 3 large eggs, 1/2 cup whole milk, 1/4 cup heavy cream, 1 tsp ground cinnamon, 1 tsp vanilla extract, and 1/8 tsp salt until the cinnamon is well-incorporated and no streaks of egg remain.
  3. Heat a non-stick skillet over medium heat and melt 1 tablespoon of the unsalted butter until it foams.
  4. Dip each piece of bread into the custard for 5-10 seconds per side; do not over-soak.
  5. Place the bread in the pan, cooking for 2-3 minutes per side until they reach a deep, mahogany-colored crust.
  6. Repeat the butter melting and cooking process in batches if the pieces do not fit in one layer.