Monday, July 23, 2018

King's Hawaiian French Toast

I'm a sucker for easy dinners.  We are always on the run, and anything that requires more than five ingredients isn't my cup of tea. I've said it before and I just said it again.

Being married almost 18 years, and parenting four kids, I've become accustomed to repeating myself in order to be heard. Anyone else have this issue?

In the summer, breakfast for dinner is an easy solution on those nights we are all over the place.  Last night we had summer league basketball and a sleepover.  My older son had eaten already and the rest of us were starved. 

The only issue is that my older son had eaten peanut butter and jelly, and had several sandwiches. Anyone else have a teenage boy?

Due to the peanut butter and jelly sandwich feast, the white bread for my french toast was no longer. I did, however, have a fresh package of King's Hawaiian rolls.  These sweet rolls are a staple in our house around the holidays. I immediately thought about how much I love going to a restaurant and seeing french toast on brioche bread.  Or a cinnamon roll. 

Why not french toast on King's Hawaiian rolls?  

To my delight, the recipe was a huge success. 

My favorite part is the french toast is perfect for dipping. The dinner roll sized slices go well with tiny hands, or big hands that don't want to clean utensils. 

I could eat breakfast for every meal, so this recipe will most certainly be featured plenty in our house. 

Before I begin, this is what you need to make this french toast:

King's Hawaiian French Toast

One package King's Hawaiian rolls
five large eggs
3/4 cup milk
1 Tablespoon vanilla
cinnamon, to taste

Heat greased pan or skillet on medium heat. 

Beat first four ingredients until well blended.  Cut Kings Hawaiian rolls in halves, and coat both sides in egg mixture. Place on greased pan sprinkle generously with cinnamon. 

Cook on medium heat until lightly browned, then flip and cook other side (cinnamon as desired).  I turn the heat to low and cook about five minutes once both sides are crisp to ensure egg is cooked through.

Serve with powdered sugar and syrup. I usually add whipped cream on the side for the kids. Enjoy!

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