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What happens when you combine a blueberry-filled donut, monkey bread and French toast? A sweet, crunchy breakfast bite that’ll make any sleepyhead jump out of bed.
I don’t know why I have a fascination for French toast. I wake up almost every weekend imagining new ways to prepare it. More times than not, my base is King’s Hawaiian Bread.
Recently, King’s Hawaiian asked me to join them as a food blogger. I’m developing some exclusive recipes for them that should be released next month. Stay tuned for details.
In the meantime, I couldn’t hold back this recipe. I had to share it with all you Zesties right away.
The most challenging part (only because it takes 20 minutes) is making the blueberry filling. If you’re in a hurry, you can use your favorite jam or jelly instead.
Once you have your filling ready, it’s just a simple dip in the egg, dip in the sugar, pipe in the filling and bake. Super easy, but anyone who takes a bite will think you’re a pastry chef.
The sugar becomes crunchy, the roll is sweet and moist and the filling is like having syrup on the inside. Serve these alongside a platter of my Lemon Meringue French Toast at a Sunday Brunch and guests will ask who your caterer is. Don’t’ worry. It’ll be our secret.
Ingredients
- 1 cup blueberries
- 2 T. sugar
- 2 T. water
- 6 King’s Hawaiian Sweet Rolls
- 2 eggs
- ¼ cup sugar
- ¼ tsp. cinnamon
- 1 T. butter
Instructions
Place the blueberries, two tablespoons sugar and water in a saucepot. Cook over medium-high heat for 5 minutes. Reduce heat to medium and cook down for 5 more minutes. Place in a plastic bowl and refrigerate for 10 minutes to cool. Place the cooled blueberry filling in a piping bag.
Whip two eggs in a bowl. Dip a roll in the egg wash.
Combine ¼ cup sugar and cinnamon in a bowl. Dip the roll in the sugar.
Poke your finger in the side of the roll. Then, pipe blueberry filling into the hole.
Repeat, until all rolls are filled. Place butter in a 6x10 pan and melt in a 400-degree oven. Place the rolls on their sides in the pan.
Bake uncovered in a 400-degree oven for 10 minutes.
Serve warm.
6 comments
2 pings
Dina says:
September 30, 2012 at 19:08 (UTC -7)
i just made these tonight. they’re yummy!
Jennifer says:
August 23, 2012 at 17:03 (UTC -7)
Have you tried an overnight version of this? I wonder if you could make the sauce (leave in fridge overnight) egg wash/sugar coat the rolls and leave them in the fridge over night. Poke-n-fill in the morning and pop them into the oven. Ever tried it? We could be onto something for Christmas morning!!!
Jeanette Fitts says:
July 29, 2012 at 23:50 (UTC -7)
this recipe only makes 6?! What a teaser! I am going to have to triple this recipe just to make my son and hubby happy! Can’t wait to try it. Looks delish!!
zestuous says:
August 5, 2012 at 11:26 (UTC -7)
Jeanette, you can definitely triple it. I tripled it for work a week ago. You’ll just need to bake them a little longer. Enjoy!!
Dina says:
July 22, 2012 at 21:09 (UTC -7)
wow, sounds great! very creative. i’d love to try them as i love jelly doughnuts!
Carolyn Sparks says:
July 21, 2012 at 13:19 (UTC -7)
I am all over any recipe that calls for Kings Hawaiian Bread
Pumpkin Pie French Toast from Zestuous says:
October 7, 2012 at 11:36 (UTC -7)
[...] just have to be for dessert. Over the summer, I used King’s Hawaiian Sweet Rolls to make Blueberry French Toast. I used the same technique this morning to make these fall [...]
Crab Avocado Salad from Zestuous says:
July 22, 2012 at 16:33 (UTC -7)
[...] « Blueberry French Toast [...]