Separate the Hawaiian rolls into individual buns.

In a mixing bowl, whisk together the eggs, half and half, vanilla extract, sugar, cinnamon, and nutmeg until well combined.

Heat a large skillet or griddle over medium-low heat. (All stoves heat differently so it’s best to start on the lower end to make sure the French toast cooks properly inside without burning the outside. You also want to avoid burning the butter.)

Once the skillet is heated, melt 2 tablespoons butter and coat the bottom of the pan.

Dip 4-6 pieces of the Hawaiian roll slices into the egg mixture, coating all sides. Then transfer the coated slices into the prepared skillet.

Cook for 2-3 minutes on each side (tops, bottoms, and all four sides) until golden brown. Transfer the cooked French toast onto a serving plate. Repeat with making the remaining French toast. Add additional butter to the skillet if needed and continue to work in small batches.

Once all of the Hawaiian roll French toast are cooked, dust with powdered sugar on top. Serve with fresh fruit and drizzle with maple syrup or honey if desired. Enjoy!