Make the morning special with this recipe for Coconut-Crusted Hawaiian Roll French Toast! The super crunchy, super flavorful crust coats a buttery, tender, fluffy bread that will put other French toast to shame.

French toast is always a hit or miss. It’s either too eggy with a dreadfully soggy texture, or it’s a painfully desert-dry excuse for a breakfast treat. But with this recipe, there’s none of that. A delightful almond coconut coating encrusts teeny buttery Hawaiian rolls for a perfect contrast of crunchy and fluffy. 

Start by splitting the Hawaiian rolls in half horizontally, giving you a flat surface to work with. Coat the halved rolls in an egg wash, followed by the coconut almond crust. Pan-fry the slices in batches, trying not to overcrowd the pan, or else it won’t crisp up properly.

Serve immediately with butter and some syrup, and you have yourself an amazing breakfast!

The coating on the outside is ultra-crispy. Almond flour enhances the fragrant floral notes of the coconut and adds to that pleasant level of crunchiness. 

In the interior of the French toast bites, there’s still a level of tender, fluffy levity that is preserved even after cooking up in the pan. 

It makes you feel like you’re at a Hawaiian hotel that’s basking in sunshine and trade winds.