Hawaiian bread French toast are pillowy soft cubes of bread that are soaked inside a pumpkin spice custard. Pan fried in butter until crisp and golden and drizzled with warm maple syrup and chopped candied pecans. Pick one up and dive right in.
In a medium size bowl, combine eggs, brown sugar, spices, salt, vanilla, and pumpkin puree. Whisk until smooth. Strain through a fine sieve.
Take a toothpick and punch holes through the bottom of the rolls. This will help soak up the custard.
Next, take 6 rolls and soak in custard mixture. Leave for 1 minute. Turn over and leave for an additional minute.
Heat a nonstick skillet over medium-low heat (make sure your heat isn't too high or else your rolls will burn).
Melt 1 tablespoon of butter inside skillet. When ready, add soaked rolls, making sure to leave room in between so you can turn them. Try not to overcrowd the pan.
Cook each side (4 sides total) for 45-60 seconds. They should be a nice golden brown when ready.
Once the rolls are cooked through, remove them from the pan and repeat the process with the remaining 6 rolls.
Once finished, dust them with powdered sugar and serve with warm maple syrup and chopped candied pecans.
Notes
There will be leftover custard after finishing the 12 rolls. Should you have extra, feel free to use it up with additional rolls.