Can I make this ahead of time?

Absolutely. You can assemble the egg wash and coconut mix the night before, then just dip and cook in the morning. For seriously busy mornings, cook completely and reheat as directed above for almost-fresh results.

What if I can’t find Hawaiian rolls?

No worries! Any soft, sweet bread will do. Brioche, challah, or even thick slices of white bread will give you that plush texture and slight sweetness.

Do I have to use sweetened coconut?

Sweetened coconut does caramelize better and gives that classic breakfast flavor, but unsweetened works too. If using unsweetened, consider adding a teaspoon of sugar to the custard mix.

How do I make this gluten-free?

Check your Hawaiian rolls—some brands offer gluten-free options. If not, swap in your favorite gluten-free soft rolls or bread, and ensure your almond flour is certified gluten free.

Coconut Crusted Hawaiian Roll French Toast Recipe

Description

A tropical take on classic French toast, Coconut Crusted Hawaiian Roll French Toast features pillowy Hawaiian rolls dipped in a rich vanilla-egg custard, coated in a sweet coconut-almond blend, and pan-fried until perfectly golden. Serve this crowd-pleaser warm with butter, whipped cream, or maple syrup for a breakfast or brunch treat everyone will remember.

Ingredients

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Custard Mixture

2 large eggs, whisked
1 cup whole milk
1/8 teaspoon fine salt
1 teaspoon vanilla extract

Coconut Crust

2/3 cup sweetened shredded coconut
1/3 cup almond flour

Bread

12 Hawaiian rolls, sliced in half horizontally

For Cooking

3 to 4 tablespoons unsalted butter or coconut oil

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Instructions

Prepare the Custard: In a large shallow bowl, whisk together the eggs, whole milk, salt, and vanilla extract until well combined and smooth.
Mix the Coconut Crust: In a separate bowl, whisk together the shredded coconut and almond flour, making sure the coconut is evenly distributed with no clumps.
Pre-Coat the Rolls: Working in batches, dip each halved Hawaiian roll first in the egg wash until fully coated. Then immediately dredge each piece in the coconut-almond flour mixture, pressing lightly so the coating adheres well on all sides.
Heat the Pan: Melt the butter or coconut oil in a large nonstick skillet over medium-low heat, ensuring the fat coats the bottom evenly but does not burn.
Cook the Rolls: Add the coated rolls to the skillet in a single layer. Cook for 2–3 minutes on each side, turning as needed, until the outside is golden brown and the coconut is toasted, adjusting the heat lower as needed to prevent burning while ensuring the inside cooks through.
Serve: Serve the coconut crusted Hawaiian roll French toast hot, topped with extra butter, whipped cream, or maple syrup to taste.

Notes

Use day-old Hawaiian rolls for best texture.
Press the coconut mixture gently for better adherence.
For a dairy-free version, substitute milk with almond or coconut milk and use coconut oil for frying.
Keep cooked French toast warm in a low oven if making in batches.
Customize with fresh fruit or extra coconut for garnish.

Nutrition

Serving Size: 3 halved rolls (approximately 1/4 recipe)
Calories: 420
Sugar: 14g
Sodium: 270mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 10g
Cholesterol: 110mg