Tres Leches Coconut Ube Hawaiian Roll French Toast
Tres Leches Coconut Ube Hawaiian Roll French Toast is what happens when your favorite brunch meets your favorite dessert. It’s rich, coconutty, perfectly sweet, and made with pillowy ube rolls that soak up every drop of that dreamy tres leches mixture.
Equipment
- Large Cast Iron
Video
Ingredients
- 1 12 pack King’s Hawaiian Ube Coconut Rolls
- 1 14 oz can Sweetened Condensed Milk
- 1 12 oz can Evaporated Milk
- 1 13.5 oz can Coconut Milk
- 2 large Eggs
- 0.5 teaspoon Ground Cinnamon
- 2 tablespoons Salted Butter
- 0.5 cup Raw Sugar
Instructions
- Whisk together sweetened condensed milk, evaporated milk, and coconut milk in a bowl until fully combined. Set half aside for dipping and serving later.
- Pour the remaining tres leches mixture into a shallow bowl. Add eggs and cinnamon and whisk until smooth and fully incorporated.
- Heat a large skillet over medium-high heat. Add butter and let it melt, swirling to coat the pan.
- Working in two batches, dunk half the sweet rolls into the batter and turn to coat, about 5–7 seconds per roll — you want them soaked but not falling apart. Add to the hot skillet and cook, turning as needed, until all sides are deep golden brown.
- Repeat with the remaining rolls, adding more butter if needed.
- While still warm, toss all the bites in raw sugar, making sure every side gets coated.
- Drizzle with some of the reserved tres leches mixture and serve the rest alongside for dipping. Eat immediately.
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