Let's make banana pudding crème brûlée stuffed French toast

Banana pudding and crème brûlée had a baby 🤤 Soft Hawaiian rolls stuffed with homemade banana pudding, dipped in French toast, finished with a crackly crème brûlée shell, and topped with crushed vanilla wafers ✨ Ingredients French Toast * 12 Hawaiian rolls * 3 eggs * ½ cup whole milk * 2 tbsp granulated sugar * 1 tsp vanilla * Butter for the pan Banana Pudding Filling * 1 (3.4 oz) box instant banana pudding mix * 1 cup heavy cream * ½ cup whole milk Crème Brûlée Shell * 1 cup granulated sugar * 1 cup water Topping * Crushed vanilla wafers Directions 1. Beat together the banana pudding mix, heavy cream, and milk until thick. Refrigerate while preparing the French toast. 2. Whisk together the eggs, milk, sugar, and vanilla. 3. Quickly dip each Hawaiian roll into the egg mixture, coating all sides without soaking. 4. Cook in a buttered skillet over medium-low heat, turning until golden on every side. 5. In a saucepan, heat the sugar and water until it reaches 315–325°F and turns a deep golden amber. 6. Dip the tops of each roll into the caramel and immediately sprinkle with crushed vanilla wafers. 7. Let the caramel shell harden completely. 8. Flip each roll over, poke a small hole in the bottom, and pipe in the chilled banana pudding filling. 💛 Jesus loves you #sarahsweets #bananapudding #frenchtoast #cremebrulee #dessertrecipe