Hawaiian Sweet Bread French Toast – Soft, Buttery, Unbelievably Good

If you’ve ever made French toast with King’s Hawaiian bread, you know.

You know.

That soft, pillowy bread soaks up the egg custard like a sponge, then turns golden and almost caramelized on the outside while staying impossibly tender inside. It’s not even fair to regular French toast.

The Story of Hawaiian Sweet Bread

Robert Taira opened a bakery in Hilo in 1950. He’d learned to make Portuguese sweet bread – pão doce – from local bakers whose families had brought the recipe from Madeira. But Taira added his own twist: more eggs, more butter, a softer crumb.

He called it “Hawaiian Sweet Bread,” and people lost their minds over it.

Why It Works So Perfectly

Regular French toast bread needs to be sturdy – brioche, challah, thick-cut white bread. Something that won’t fall apart when soaked.

Hawaiian sweet bread breaks all those rules. It’s soft. It’s delicate. And somehow, it holds up beautifully because of all that egg and butter in the dough. Like recognizes like. It’s one of those weekend-only indulgences — right up there with Poi Pancakes, another island breakfast classic that turns heads with its purple color and earthy sweetness.

Hawaiian Sweet Bread French Toast

Impossibly soft, perfectly golden French toast made with Hawaiian sweet bread. The built-in sweetness and buttery texture take this breakfast classic to another level.

Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4

Ingredients

For the Custard:

• 4 large eggs
• ½ cup whole milk
• 2 tablespoons heavy cream
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• Pinch of salt

For Cooking:

• 1 package King’s Hawaiian Sweet Rolls (12 rolls) or 1 loaf Hawaiian sweet bread, sliced 1-inch thick
• 4 tablespoons butter, divided

For Serving:

• Pure maple syrup, warmed
• Fresh berries
• Powdered sugar
• Whipped cream (optional)

Instructions

1. Preheat oven to 200°F and place a wire rack on a baking sheet inside. This keeps finished French toast warm and crispy.
2. Make the custard: Whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a shallow bowl until well combined.
3. Prep the bread: If using rolls, slice each in half horizontally. If using a loaf, cut into 1-inch slices.
4. Heat the pan: Melt 1 tablespoon butter in a large skillet or griddle over medium heat.
5. Dip and cook: Working in batches, quickly dip bread slices in custard – just 2-3 seconds per side. Don’t soak! Place in pan and cook until golden brown, about 2 minutes per side.

6. Keep warm: Transfer finished pieces to the oven while you cook remaining batches.
7. Serve: Stack 3 pieces per plate. Top with butter, dust with powdered sugar, add fresh berries, and drizzle generously with warm maple syrup. For a lighter start to the morning, pair it with a Hawaiian Acai Bowl on the side. And to wash it all down, nothing beats a freshly brewed cup of Kona coffee.