French Toast Sandwich
Start your day off right with this mouthwatering French Toast Sandwich! Picture layers of gooey cheese, fluffy scrambled eggs, and savory bacon, all nestled between sweet, golden-brown Hawaiian rolls. It's a breakfast treat that’s not only delicious but also quick to whip up, making mornings a whole lot brighter!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- bacon
🥛Dairy & Eggs(2)
- butter
- eggs
📦Other(1)
- 24 pack of Hawaiian rolls
👨🍳 Instructions
- 1
Cut the Hawaiian rolls into groups of four and slice them horizontally.
- 2
Make the batter and whisk it until smooth, then dunk the rolls in the batter, coating them well on all sides.
- 3
Pan fry the coated rolls in a buttery skillet until golden brown.
- 4
Top with cheesy fluffy eggs and crispy bacon.
- 5
Wrap them up and freeze for later use.
💡 Pro Tips
- ✓Whisk the batter with a ratio of 1 egg to 3 tablespoons of dairy (whole milk or half-and-half) per slice group, since too much liquid dilutes egg proteins and prevents proper custard-like setting on the bread's interior.ingredient1 egg : 3 tbsp dairy ratio
- ✓Let the Hawaiian roll slices sit in the batter for only 15-20 seconds per side rather than soaking, because their high sugar content and soft crumb structure absorb liquid 2-3x faster than traditional sandwich bread and will turn soggy if oversaturated.timing15-20 seconds per side
- ✓Fry the battered rolls in melted butter over medium-low heat at 300-325°F rather than high heat, since butter's milk solids burn above 350°F and the Maillard reaction needs sustained lower heat to fully cook the eggy coating without scorching the exterior.technique300-325°F
- ✓Cook the scrambled eggs low and slow over 275°F heat while stirring constantly, folding in shredded cheese only in the last 30 seconds off-heat so residual warmth melts it without breaking the emulsion into a greasy separated texture.technique275°F, 30 seconds
- ✓Wrap assembled sandwiches individually in plastic wrap then foil before freezing, and flash-freeze on a sheet pan for 1 hour first, because direct foil-only wrapping causes ice crystals to form unevenly and leads to freezer burn within 2 weeks.equipment1 hour flash-freeze
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
French Toast Sandwich
Start your day off right with this mouthwatering French Toast Sandwich! Picture layers of gooey cheese, fluffy scrambled eggs, and savory bacon, all nestled between sweet, golden-brown Hawaiian rolls. It's a breakfast treat that’s not only delicious but also quick to whip up, making mornings a whole lot brighter!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- bacon
🥛Dairy & Eggs(2)
- butter
- eggs
📦Other(1)
- 24 pack of Hawaiian rolls
👨🍳 Instructions
- 1
Cut the Hawaiian rolls into groups of four and slice them horizontally.
- 2
Make the batter and whisk it until smooth, then dunk the rolls in the batter, coating them well on all sides.
- 3
Pan fry the coated rolls in a buttery skillet until golden brown.
- 4
Top with cheesy fluffy eggs and crispy bacon.
- 5
Wrap them up and freeze for later use.
💡 Pro Tips
- ✓Whisk the batter with a ratio of 1 egg to 3 tablespoons of dairy (whole milk or half-and-half) per slice group, since too much liquid dilutes egg proteins and prevents proper custard-like setting on the bread's interior.ingredient1 egg : 3 tbsp dairy ratio
- ✓Let the Hawaiian roll slices sit in the batter for only 15-20 seconds per side rather than soaking, because their high sugar content and soft crumb structure absorb liquid 2-3x faster than traditional sandwich bread and will turn soggy if oversaturated.timing15-20 seconds per side
- ✓Fry the battered rolls in melted butter over medium-low heat at 300-325°F rather than high heat, since butter's milk solids burn above 350°F and the Maillard reaction needs sustained lower heat to fully cook the eggy coating without scorching the exterior.technique300-325°F
- ✓Cook the scrambled eggs low and slow over 275°F heat while stirring constantly, folding in shredded cheese only in the last 30 seconds off-heat so residual warmth melts it without breaking the emulsion into a greasy separated texture.technique275°F, 30 seconds
- ✓Wrap assembled sandwiches individually in plastic wrap then foil before freezing, and flash-freeze on a sheet pan for 1 hour first, because direct foil-only wrapping causes ice crystals to form unevenly and leads to freezer burn within 2 weeks.equipment1 hour flash-freeze