Fall Flavors: Pumpkin Pie Hawaiian Rolls French Toast

This scrumptious Pumpkin Pie Hawaiian Rolls French Toast is a simple yet decadent treat for Fall!

Pumpkin Pie Hawaiian Rolls French Toast

It's time to explore the flavor's of fall!  Who doesn't love apple, maple, pumpkin, or caramel?  Today we are taking the flavors of pumpkin pie and kicking it up a notch by making a decadent breakfast.  As if Hawaiian sweet rolls weren't good enough by themselves we had to go and make French toast out of them.  One step better...let's make Pumpkin Pie Hawaiian Rolls French Toast!  What?

These are so simple to make and yet they make the tastiest treats for breakfast, or a late dinner.  Buy yourself some Hawaiian sweet rolls just before you want to cook this (day old is best) and grab that jar of pumpkin pie spice and can of pumpkin puree stashed the pantry.  The rest of the ingredients you may already have.  

It's as simple as mixing up the batter/custard, dipping and frying it up in a pan.  You will have a wonderful fall flavored breakfast on the table in no time.  It's sure to be a winner with the whole family.

Enjoy!

What Ingredients do I need?

• King's Hawaiian Original Sweet Rolls (12 count)
• half and half
• eggs
• pumpkin puree
• brown sugar
• vanilla extract
• cinnamon
• pumpkin pie spice
• sugar

Substitutions and Variations

• Use King's Original Sliced Hawaiian Bread for a more traditional looking French toast.
• Use cream for extra richness, or whole milk in the custard mix. Try to avoid thin skim milks.

Kitchen Tips and Notes

• The ideal French toast is browned and crispy on the outside and creamy on the inside.  Not much goes in to making this so ingredients are important.  Quality eggs, use half-and-half if possible for its richness.  Whole milk is a good substitute but try to avoid thin skim milk.  

• Does your bread need to be stale?  Bottom line is It’s not the end of the world if your bread is fresh, but a slightly stale loaf is preferable.

• To avoid a mess, set up the pan with the soaking bread as close to your stove as possible to avoid drips when transferring them to the skillet or griddle.

• Keep a baking sheet or platter nearby to easily transfer the cooked toast to.

• Use a mix of butter and oil  The oil helps to slow down the browning of the butter, the French toast has time to cook evenly without burning.

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Pumpkin Pie Hawaiian Rolls French Toast

serves 4

1 package of King's Hawaiian Original Sweet Rolls (12 count)
3/4 cup half and half
2 large eggs
1/2 cup pumpkin puree
1 Tablespoon brown sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
Toppings: powdered sugar, cinnamon and sugar, maple syrup, whipped cream

In a medium bowl add the half and half, eggs, pumpkin puree brown sugar, vanilla, pumpkin pie spice, and cinnamon.  Whisk together until combined.

Heat a large griddle or skillet over medium to medium-low heat.  Add butter and a little neutral cooking oil to coat the skillet.    

Dip the Hawaiian rolls in the custard mix, covering all sides, and allowing any excess to fall off.  Place in the heated pan.  Repeat with a few more rolls.  Cook the rolls on each side until they are golden brown and a little crispy.  You will be flipping these about 6 times to cook all sides of the roll.  Remove from the pan and place on a rack and keep warm.  Repeat with the remaining rolls.

Mix 2 Tablespoons of sugar with 1/2 teaspoon of cinnamon in a little bowl.  Sprinkle the cooked rolls with cinnamon and sugar, and serve with your favorite toppings.