In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth.

Heat a large skillet or griddle over medium heat and lightly grease with butter.

Dip each Hawaiian roll half into the egg mixture, coating both sides but not soggy.

Place dipped rolls onto the skillet and cook 2–3 minutes per side until golden brown.

Transfer cooked French toast to a baking sheet and cover loosely with foil to keep warm.

Arrange on plates and top with syrup, fresh fruit, whipped cream, or toasted coconut as desired.

Optional casserole: Layer halved rolls in a greased baking dish, pour egg mixture over, cover, refrigerate 1 hour or overnight, and bake at 350°F (175°C) for 25–30 minutes until golden and set.