I first had this dream inducing breakfast treat in Ventura California @ this fabulous little victorian B&B. It was previously a wedding chapel. The caretaker Nona did all the cooking- and she did so incredibly well! I was shocked I didn’t gain a pound that vacation, one reason being this fantastic french toast, made with King’s Hawaiian sweet rolls and stuffed with tapioca pudding. If you have never had it, Hawaiian sweet bread is light yellow soft and sweet, similar to challah.
Never thought to ask for the recipe, I didn’t exactly cook back then! Wouldn’t you know it, I lots complete touch with Nona, and google couldn’t even help me- no recipes like this on the web AT ALL. SO bear with my homemade, experimental recipe – I’ll update it with photos and further directions as time goes on.
ingredients
– King’s Hawaiian Sweet Bread Rolls (they come in 4 and 12 packs near me)
– tapioca pudding, large pearl – store bought or homemade (6oz pudding makes 8 buns, 22oz of pudding can do 3 dozen)
– Egg Mixture – egg, milk, vanilla and brown sugar
– butter, oil, spray for skillet
Directions:
1. take each bun and cut a square out of the top, in the center. Cut down into the bun at least halfway, but not so far as to cut into the bottom of the bun. Use the tip of your knife to pull up the bun center, and lift the cut square of the top off- keep the top, set aside the “bread guts” or eat them.
*a note about using 12 packs of buns- they are much softer and squishier, so you will want to take them out and pull them apart to “air harden” for at least 15 minutes before cutting into the tops.
2. Use a 1/2tsp or a baby spoon to scoop a tiny amount of tapioca pudding into each bun hole. Feel free to scrape the spoon to push tapioca into the bun, it won’t fall apart. Once filled, place the square bun top back in place, set that bun aside. Repeat with all remaining buns.
3. Heat your skillet or griddle, add your butter of choice, then place buns in skillet when butter is melted. cook the bottom edge first, followed by a side, and so on, until all sides of each bun are cooked. (dont fear flipping the little cut top off, it will not come off.)
4. set on a plate, sprinkle a little confectioner’s sugar atop, and EAT! they are awesome as a stuffed doughnut when cold too 🙂
let me know how you like them!
xoxo trish