King’s Hawaiian Stuffed French Toast is a luxurious, sweet, and satisfying breakfast or brunch dish that combines the pillowy softness of King’s Hawaiian bread with a rich, creamy filling and golden, buttery exterior. This beloved comfort food elevates traditional French toast by adding a decadent twist, often using ingredients like cream cheese, fruit preserves, fresh berries, and warm spices. Ideal for special occasions, weekend breakfasts, or holiday brunches, King’s Hawaiian Stuffed French Toast is as indulgent as it is crowd-pleasing.
The History of King’s Hawaiian Stuffed French Toast
The story of King’s Hawaiian Stuffed French Toast begins with the origins of King’s Hawaiian bread itself. The company was founded in the 1950s in Hilo, Hawaii by Robert Taira, a young baker who graduated top of his class in baking school. Taira created a Portuguese sweet bread-inspired recipe that quickly gained popularity due to its uniquely soft texture, sweet flavor, and golden-brown crust. The bread was later branded as “King’s Hawaiian” and gained national recognition after moving operations to the mainland United States. While French toast dates back centuries to early European cuisine (commonly referred to as “pain perdu” in France), the idea of stuffing it and using sweet, enriched bread like King’s Hawaiian is a modern American innovation that elevates the dish to a dessert-like experience. This fusion of cultures and flavors—Hawaiian bread with European technique and American creativity—embodies the evolution of comfort cuisine.
Ingredients Breakdown
- 1 loaf of King’s Hawaiian Original Sweet Bread (sliced thick)
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar (plus extra for dusting)
- 1/2 teaspoon vanilla extract
- 1/2 cup fruit preserves (such as strawberry, raspberry, or apricot)
- 3 large eggs
- 1/2 cup milk (whole or 2% for richness)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (for custard)
- 1 tablespoon butter (for frying)
- Fresh berries, maple syrup, whipped cream (optional toppings)
Step-by-Step Recipe
Start by preparing the filling: in a medium mixing bowl, combine softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract. Mix until smooth and creamy. Cut thick slices of King’s Hawaiian bread (about 1 to 1.5 inches thick). Take two slices and spread a generous layer of the cream cheese mixture on one slice and a spoonful of fruit preserves on the other. Sandwich the two together, pressing gently to seal the edges. In a shallow bowl, whisk together the eggs, milk, cinnamon, nutmeg, salt, and 1 teaspoon vanilla extract to create a custard. Heat a skillet or griddle over medium heat and add butter. Dip the stuffed bread sandwich into the custard mixture, coating both sides thoroughly but not soaking too long to prevent sogginess. Place the sandwich on the hot skillet and cook for 2–3 minutes per side or until golden brown and crisp. Transfer to a plate and repeat with remaining sandwiches. Dust with powdered sugar and serve with syrup, berries, or whipped cream as desired.
Tips for the Perfect Stuffed French Toast
Use day-old King’s Hawaiian bread for better texture—fresh bread may be too soft and could fall apart when soaked. Make sure the cream cheese is softened to ensure a smooth, easily spreadable filling. Don’t overstuff the sandwiches, as too much filling can cause them to split open during cooking. Use medium heat to avoid burning the outside before the inside is warmed through. For extra flavor, consider adding orange zest or almond extract to the cream cheese filling. When cooking for a group, keep finished French toast warm in a 200°F oven while making the rest. Always use a non-stick skillet or griddle with butter or a neutral oil to prevent sticking and ensure a golden crust.
Variations and Customizations
There are endless ways to customize King’s Hawaiian Stuffed French Toast. Swap the cream cheese filling for mascarpone or ricotta for a more refined texture. Replace fruit preserves with Nutella, peanut butter, or caramel sauce for a richer, dessert-like version. Try incorporating savory fillings like ham and Swiss cheese or bacon with maple glaze for a sweet-and-savory twist. Vegan versions can use plant-based cream cheese, egg substitutes like flax eggs, and dairy-free milk. For added crunch, coat the custard-dipped sandwich in crushed cornflakes or chopped nuts before frying. Elevate the dish with unique flavor additions such as cardamom, ginger, or citrus zest in the batter or filling. Consider making bite-sized versions using Hawaiian rolls for brunch buffets or kid-friendly servings.
Health Considerations and Nutritional Value
While undeniably delicious, King’s Hawaiian Stuffed French Toast is an indulgent dish best enjoyed occasionally. A typical serving can be high in calories, sugar, and saturated fat due to the sweet bread, cream cheese filling, and toppings. However, you can make adjustments to enhance the nutritional profile: use low-fat cream cheese or Greek yogurt in the filling, opt for sugar-free fruit preserves, and control portion sizes. Whole milk can be replaced with almond or oat milk for lower calories. Incorporating fresh fruit toppings instead of syrups adds natural sweetness and fiber. For those with dietary restrictions, gluten-free bread and dairy-free alternatives make this dish more inclusive. It’s important to note that this dish is rich in carbohydrates and best balanced with a protein-rich side or moderate activity afterward.
FAQ
Q: Can I make King’s Hawaiian Stuffed French Toast ahead of time?
A: Yes, you can assemble the stuffed sandwiches the night before and store them in the refrigerator. Cook them fresh in the morning for best texture.
Q: What’s the best fruit filling to use?
A: Strawberry, raspberry, and blueberry preserves are popular, but apricot or peach add a unique tropical flair. Fresh fruit slices can also be layered inside for extra freshness.
Q: Can this be baked instead of pan-fried?
A: Yes. Place assembled and custard-dipped sandwiches in a greased baking dish and bake at 350°F for 20–25 minutes, flipping once midway through for even cooking.
Q: How do I keep the filling from oozing out?
A: Don’t overfill and press the bread edges together gently. You can also chill the assembled sandwiches briefly before dipping and frying to help them hold their shape.
Q: Can I freeze leftover French toast?
A: Yes. Let them cool completely, wrap individually, and freeze for up to a month. Reheat in the oven or toaster oven for best results.
King’s Hawaiian Stuffed French Toast
Ingredients
Base Ingredients:
- 18 KING’S HAWAIIAN® Original Hawaiian Sweet Rolls
- 4 large eggs
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- 1 tablespoon granulated sugar
Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
Cheesecake Filling:
- 8 oz cream cheese softened to room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 375°F.
- Lightly grease a 9 x 13-inch baking dish with nonstick spray and set aside.
- In a small bowl, combine ¼ cup of granulated sugar with the cinnamon to make the cinnamon-sugar coating; set aside.
- In a large mixing bowl, whisk together the eggs, whole milk, vanilla extract, nutmeg, and 1 tablespoon of granulated sugar until well combined. This will be your custard mixture; set it aside.
- Using a paring knife, carefully cut a hole about 1 inch wide and 1 inch deep into the top of each sweet roll.
- Dip each roll into the custard mixture, coating all sides, then roll in the cinnamon-sugar coating. Place each dipped roll into the prepared baking dish.
Cream Cheese Filling:
- In a medium bowl, add the softened cream cheese, 2 tablespoons of sugar, and vanilla extract. Use a hand mixer to beat the ingredients until smooth, creamy, and fluffy.
- Transfer the cream cheese mixture to a piping bag fitted with a large round or star tip.
- Pipe the cream cheese filling into the center of each roll, filling the cavity created earlier.
- Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the rolls.
- Bake for 15 to 18 minutes, or until the tops are lightly crisp and sugar-crusted. Note that the bottoms will remain moist due to the custard mixture collecting in the pan.
- Serve warm, either on their own or drizzled with syrup.
Notes
- Use a greased or parchment-lined baking dish to prevent sticking and make cleanup easier.
- Prepare the cream cheese filling just before use. If made ahead and refrigerated, it may become too firm to pipe.
- No cinnamon? No problem. Substitute nutmeg or omit it entirely for a simpler flavor.
- Best enjoyed fresh, but leftovers can be stored in the fridge. Reheat in the microwave until warm.
- Syrup is optional—the rolls are sweet enough on their own!