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This French Toast Sandwich is the ultimate breakfast! Cheesy, fluffy eggs and crispy bacon are sandwiched between toasted french toast sweet Hawaiian rolls. This recipe is sweet, savory, cheesy, which in my book, is as good as it gets. This is one of those breakfasts you make on a lazy Sunday and just need a nap afterwards.
You’ll love how versatile this French Toast Sandwich is. You can switch up the proteins, swap out bacon for sausage or ham, add avocado, tomatoes, your favorite cheese, etc. You can’t really mess up this delicious over-the-top sandwich. It is truly the best breakfast sandwich you’ll ever make!
Why You’ll Love this French Toast Sandwich
- Freezer-Friendly – these sandwiches freeze and reheat perfectly. I love meal prepping them for busy mornings.
- Versatile – this recipe is so forgiving, change it up to make it your own.
- Perfect Hearty Breakfast – all your favorite elements of breakfast rolled into one epic sandwich.
- Dip it in syrup – just when you thought it couldn’t get any more delicious, it’s diappable!
- Hawaiian Rolls – sure, you can make a breakfast sandwich on regular bread, but on Hawaiian rolls takes this sweet-savory breakfast sandwich to the next level.
Key Ingredients
The ingredients for the french toast sandwich are pretty straight forward and simple!
Hawaiian Rolls – a family-size pack of 24 rolls is best for this recipe if you plan to make several full-sized sandwiches. You can also make them slider size.
Eggs – used both in the french toast batter and for the fluffy scrambled eggs.
Cream – a splash of cream is used in the eggs and as the base for the french toast batter.
Cinnamon Sugar – some cinnamon sugar adds sweetness and the classic cinnamon flavor to the french toast.
Bacon – cooked to crispy for the sandwich protein.
Cheese – I use cheddar slices or American cheese slices. You can also use gruyere or your favorite cheese.
Hot Sauce – just a few splashes for the eggs.
Butter – we use some butter for the skillet before cooking the eggs and the french toast.
How to Make French Toast Sandwich
Make the French Toast Batter
In a shallow dish, whisk together the eggs, cream, cinnamon sugar. Whisk it well until the eggs are smooth.
Make the Eggs
In a large skillet over low heat, add two tablespoons of butter. Pour in the egg mixture and cook them low and slow until they are no longer runny but still shiny. Top with a slice of cheese and set aside on a plate.
Cook the French Toast
In the same skillet, increase the heat to medium-low, add a few more tablespoons of butter. Dunk the french toast into the batter, flipping to coat both sides. Cook it on the skillet for about 2 minutes per side or until each side is toasted.
Assemble the Sandwich
On a plate add the bottom buns. Top it with the eggs, then a layer of crispy bacon, and top it with the top french toast buns. Serve warm with a side of syrup.
How To Freeze and Reheat?
These french toast breakfast sandwiches on Hawaiian rolls are perfect for meal prepping. Once the sandwiches are prepared and assembled, allow them to cool for about 15 minutes until they are warm and no longer hot.
Wrap them individually in parchment paper or cling wrap and then place into a zip top bag or vacuum sealed bag and place into the freezer.
To reheat, simply remove each sandwich from the freezer and place unwrapped in the microwave. Heat on 50% power or defrost mode for 1 minute. Flip the sandwich over and heat at full power for an additional 20 seconds or until warmed through and cheese is melty.
Looking for More Breakfast Recipes?
Hashbrown Breakfast Casserole
Egg-In-A-Hole Breakfast Sandwich
Starbucks Bacon Gruyere Egg Bites
Crock Pot Cinnamon Rolls
I hope you enjoy this French Toast Breakfast Sandwich recipe. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
French Toast Sandwich on Hawaiian Rolls
Ingredients
French Toast
- 24 pack Hawaiian Rolls cut horizontally and into sections of 4 rolls
- 3 eggs
- 2/3 cup heavy cream or half and half
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- 2 tablespoons butter
Sandwich Filling
- 8 eggs for scrambling
- 2 tablespoons heavy cream
- 2 teaspoons hot sauce
- 1/4 teaspoon salt and pepper
- 1 lb. bacon, cooked to crispy
- 4 slices cheddar cheese or your favorite cheese
- 2 tablespoons butter
- optional: syrup for dipping
Instructions
- In a shallow dish, whisk together the eggs, cream, cinnamon and sugar. Whisk it well until the eggs are smooth.
- In a large skillet over low heat, add two tablespoons of butter. Pour in the egg mixture and cook low and slow until they are no longer runny but still shiny. Top with a slices of cheese and set aside on a plate tented with foil.
- In the same skillet, increase the heat to medium-low, add 2 tablespoons of butter. Dunk the french toast into the batter, flipping to coat both sides well. Cook on the skillet for about 2 minutes per side or until each side is golden brown and toasted.
- Assemble sandwiches by placing the eggs and crispy bacon on the bottom buns and add on the top buns. Serve with a side of syrup.
Made this using Bakerly brioche dinner rolls and turkey sausage (what I had on hand lol!) for myself and my parents. Huge hit, very delicious! Thanks for the recipe!!