Pumpkin Hawaiian Roll French Toast
These easy Pumpkin French Toast Bites are soft, fluffy, and perfectly spiced, making them the ultimate fall breakfast for cozy weekends, brunch, or a special weekday morning.
Servings 6 servings
Ingredients
- 1 package Hawaiian sweet rolls
- 4 large eggs
- 2/3 cup milk
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- Butter for cooking
- Powdered sugar for serving
- Maple syrup for serving
Instructions
- Preheat the oven to 250°F.
- Separate the Hawaiian rolls, slice into thirds vertically, and arrange them on a baking sheet. Place in the oven for 3–5 minutes to lightly dry them out. This helps the rolls soak up the pumpkin mixture without becoming too soggy.
- In a wide, shallow bowl, whisk together the eggs, milk, pumpkin puree, vanilla extract, cinnamon, and pumpkin pie spice until smooth and well combined.
- Heat a large skillet or griddle over medium heat and add enough butter to lightly coat the surface.
- Working in batches, quickly dip each Hawaiian roll into the pumpkin mixture, coating all sides. Don't let the rolls soak for too long. Allow any excess mixture to drip back into the bowl.
- Place the coated rolls onto the hot skillet and cook for about 2–3 minutes per side, turning as needed, until golden brown on all sides and cooked through.
- Repeat with the remaining Hawaiian rolls, adding more butter to the skillet between batches as needed.
- Transfer the pumpkin French toast to a serving platter and dust with powdered sugar.
- Serve warm with plenty of maple syrup.
Video
Notes
Storage:
- Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in a skillet over low to medium heat or place it in a 350°F oven until warmed through.
- Freeze leftovers, too — store in an airtight container, or portioned out in food storage bags for up to 3 months. Thaw in the fridge overnight, or reheat from frozen, as instructed above.
- Be sure to use 100% pure pumpkin puree, not pumpkin pie filling.
- Lightly drying the Hawaiian rolls before dipping helps prevent them from becoming soggy.
- Don't oversoak the rolls—a quick dip is all they need.
- Keep your skillet over medium heat so the outside becomes golden while the center has time to cook through.
- Add a little fresh butter to the skillet between batches for the best golden-brown edges.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet, toaster oven, or 350°F oven for the best texture.