Saturday, July 9, 2016

Sweet Roll French Toast Bake

It's summer and we are at that point where we have all of our hens laying and a plethora of eggs to use. We share our eggs, preserve our eggs, devil our eggs, pickle our eggs, but still we are left with plenty to be used up. We try to come up with creative meals using our delicious, fresh eggs.

Tonight's supper needed to be quick and yummy. I stood in front of the fridge and glanced to the pantry. What could I make that would use up some of the leftovers so nothing would be wasted? I found I had a partial package of King's Hawaiian Rolls left over from a recent barbecue. King's Hawaiian Rolls™ are soft, sweet, and delicious. Contemplating the 4 rolls left in the package, I decided on making a Sweet Roll French Toast Bake.  It was a win-win to marry the rolls and the eggs into a simple and delicious dinner, but I suspect I will be making this again for breakfast or brunch at some point!

Doesn't it look delicious? It is super easy to make:


  • Left over rolls (in this case I had 4 King's Hawaiian Sweet Rolls™, but there are other brands, and, hey, you can buy rolls just for this purpose and even make an entire bag to feed a large family or crowd)
  • 6-12 eggs (more rolls = more eggs)
  • 1/2 Tsp. Cinnamon
  • Salt & Pepper 
  • Maple or Pancake Syrup
  • Powdered Sugar
  • Cooking Spray
  • 8 X 8 Pan (or whatever you have on hand)

  1. Preheat oven to 350 degrees
  2. Spray pan with no stick spray. I used an 8x8x2 pan, but you can use whatever size is convenient for the number of rolls you have left. I had a space in the middle I filled with an unbeaten egg. 
  3. Split the rolls horizontally so you have a top piece and a bottom piece. Lay these in the pan forming one layer. 
  4. Crack all the eggs into a bowl, add salt, pepper, and cinnamon. Beat with a fork gently. 
  5. Pour mixture over the bread. I made sure I had enough eggs to cover the bread. 
  6. Use a fork to turn each section of roll over. The ensures the bread is completely covered in egg and absorbs the mixture. 
  7. Bake in the oven at 350 until the egg is cooked. (Rolls will still be somewhat soft. Cook a full egg in the middle gives an easy visual of how cooked the bake is. It took 15 minutes for me.)
  8. Serve up on plates, add syrup, and lightly sprinkle with powdered sugar. 
Needless to say, there were no leftovers after this meal. This would make a great dish for brunch or holiday mornings when feeding a crowd of people as well. Add bacon and a yogurt bar for a quick and easy holiday breakfast. Or, just do like we did and enjoy breakfast for dinner!