Hawaiian Roll French Toast with Bacon: Brunch Gold

Forget bland brunch. This is sweet, salty, buttery, crispy—everything your taste buds wish you’d stop overthinking and just make.

Hawaiian Roll French Toast with Bacon is the kind of recipe that shuts down arguments and starts friendships.

The rolls soak up a custard like champs, the bacon adds crunch and smoke, and the syrup ties it all together like a power suit. Warning: people will ask for seconds before they finish firsts.

What Makes This Recipe So Good

• Sweet and salty balance: Buttery Hawaiian rolls bring mellow sweetness that pairs perfectly with smoky, crisp bacon.
• Custard-soaked, not soggy: The rolls’ structure absorbs custard fast while keeping a tender, bouncy center and caramelized edges.
• Fast upgrade to “fancy”: Looks brunch-bistro, cooks weeknight-simple. No special equipment or culinary degree required.
• Crowd-proof: Pull-apart format means you can feed a table without babysitting individual slices.
• Customizable: Citrusy, nutty, spicy, or extra maple—this base takes flavors like a pro.

Hawaiian Roll French Toast with Bacon: Brunch Gold

Recipe by Wendy CarterCourse: Breakfast

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

520

kcal

Ingredients

• 1 package (12-count) Hawaiian sweet rolls

• 6–8 slices thick-cut bacon

• 4 large eggs

• 3/4 cup whole milk (or half-and-half for richer)

• 1/4 cup heavy cream (optional but luxe)

• 2 tablespoons granulated sugar

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg (freshly grated if possible)

• Pinch of kosher salt

• 2 tablespoons unsalted butter (plus more for serving)

• Maple syrup (warm it—non-negotiable)

• Optional toppers: powdered sugar, sliced bananas, toasted coconut, chopped macadamias, orange zest

Step-by-Step Instructions

• Cook the bacon. Lay bacon on a sheet pan or skillet and cook at 400ºF (or medium heat on the stove) until crisp, 12–16 minutes. Drain on paper towels. Crumble or chop into bite-size pieces. Reserve 1 tablespoon bacon fat.
• Prep the rolls. Keep the rolls attached as a slab. Using a serrated knife, slice the entire block horizontally like a giant bagel. You’ll have a top and bottom sheet.
• Make the custard. In a shallow dish, whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth and homogenous.
• Soak without drowning. Place the bottom slab cut-side up in the custard for 30–45 seconds, then flip and soak another 20–30 seconds. Repeat with the top slab. The goal: saturated edges, slightly springy center.
• Heat the pan. Preheat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter plus reserved bacon fat for that smoky browning magic.
• Griddle time. Transfer the bottom slab to the pan, cut-side down. Cook 3–4 minutes until deep golden-brown. Flip carefully and cook another 2–3 minutes. Repeat with the top slab, adding more butter if needed.
• Build the bacon layer. While the top slab cooks, sprinkle the chopped bacon across the bottom slab. When the top slab is ready, place it on the bacon like a sandwich.
• Finish in the oven (optional but great). Slide the assembled rolls onto a baking sheet and bake at 350ºF for 5 minutes to set the custard through. This helps if your rolls were very soaked.
• Serve like a pro. Cut into 12 squares. Top with a pat of butter, warm maple syrup, and a dusting of powdered sugar. Add bananas or toasted coconut if you’re feeling extra.

How Long Does It Keep?

Best hot off the griddle. If you must save leftovers, store in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven for 8–10 minutes or on a skillet over low heat until warm and crisped.

Avoid microwaving unless you like soggy sadness. You can freeze tightly wrapped portions for up to 1 month; reheat from frozen at 325°F until heated through.

Healthy Highlights

• Protein-forward: Eggs and bacon bring satiety so you’re not raiding the pantry an hour later.
• Portion control built-in: Pre-cut squares keep serving sizes reasonable—if you resist “just one more.”
• Swaps welcome: Use turkey bacon, low-fat milk, or skip the cream to reduce saturated fat. Go heavier on fruit toppings for extra fiber.
• Balanced indulgence: Carbs + protein + fat = steady energy.
  

  It’s brunch that doesn’t put you into a 2 p.m. nap spiral. IMO, worth it.

Nutrition Stats

Per serving (1/6 of recipe with syrup): Calories: ~520, Protein: ~17g, Carbs: ~54g, Fat: ~24g, Saturated Fat: ~11g, Sugar: ~19g, Sodium: ~720mg, Fiber: ~1–2g. These are estimates based on typical brands; your mileage may vary depending on bacon thickness, syrup quantity, and whether you use cream.

Avoid These Mistakes

• Over-soaking the rolls: If they feel waterlogged before cooking, they’ll collapse.
  

  Aim for saturated edges and a springy center.

• Too-hot pan: Burnt outside, raw custard inside—no thanks. Medium heat gives caramelization without chaos.
• Cold syrup: Cold syrup cools the rolls instantly. Warm it so everything stays melty and glossy.
• Skipping the bacon fat: A teaspoon adds smoky depth and better browning.
  

  It’s the secret handshake.

• No finish in the oven: If the center seems soft, a short bake locks it in. Don’t just hope for the best.

Different Takes

• Pina Colada Edition: Add 1 tablespoon coconut milk to the custard, top with toasted coconut and pineapple, and finish with a squeeze of lime.
• Orange-Maple: Zest an orange into the custard and serve with orange segments and maple syrup. Bright and brunchy.
• Spicy Maple Bacon: Stir 1/4 teaspoon cayenne into warm maple syrup and sprinkle a pinch on the bacon before assembling.
  

  Sweet heat FTW.

• Nutty Crunch: Add chopped toasted macadamias between the layers with the bacon. Extra texture, big island vibes.
• Make-Ahead Bake: Cube the rolls, toss with custard and bacon in a buttered dish, rest 30 minutes, then bake at 350°F for 25–30 minutes.

FAQ

Can I make this ahead?

Yes, assemble up to soaking the custard, then refrigerate the slabs separately for up to 8 hours. Soak and cook just before serving.

For the casserole version, assemble and chill, then bake when ready.

Do I have to use Hawaiian rolls?

No, but they’re ideal. Brioche or challah works well—choose something soft, slightly sweet, and enriched. Regular sandwich bread is a last resort and will be less plush.

How do I keep the bacon crispy?

Cook bacon until fully crisp, pat dry, and add it right before topping with the second slab.

The brief oven finish keeps texture without steaming it to rubber.

What pan works best?

A large nonstick skillet or flat griddle gives even browning. Cast iron works, but preheat thoroughly and reduce heat as needed to avoid scorching.

Can I make it dairy-free?

Use a rich non-dairy milk (oat barista or coconut milk) and plant-based butter. The texture stays comparable, though flavor will shift slightly sweeter with coconut.

My Closing Thoughts

This Hawaiian Roll French Toast with Bacon hits that sweet-salty-thrill zone most brunch dishes only promise.

It’s achievable on a sleepy Sunday yet flashy enough for guests—basically the MVP of your table. Keep the heat moderate, the syrup warm, and the bacon bold. Serve, watch the smiles, and accept your new reputation: you make the dangerously good brunch.

FYI, seconds are not optional.