Banana Pudding Crème Brûlée Stuffed French Toast

Instructions

Make the filling

1. 1 Whisk the banana cream pudding mix into 2 cups of cold milk until combined.
2. 2 Refrigerate to thicken.

Make the French toast

3. 3 Whisk the eggs, milk, a little sugar and vanilla extract together in a bowl.
4. 4 Melt butter in a pan.
5. 5 Tear the Hawaiian rolls apart, dip each one in the egg mixture to coat all over, and fry in the butter, turning so all sides get toasty.
6. 6 Repeat with the remaining rolls, working quickly.

Fill the rolls

7. 7 Transfer the thickened pudding to a piping bag.
8. 8 Poke a small hole in the bottom or side of each toasted roll and pipe in the filling.

Make the crème brûlée topping

9. 9 Crush the vanilla wafers into crumbs.
10. 10 Add 1 cup sugar and 1 cup water to a saucepan without stirring and heat on high until the mixture turns amber, about 60 seconds more once it begins to color.
11. 11 Carefully dip the tops of the stuffed rolls into the caramel, then add a few wafer crumbs on top before it sets.
12. 12 Add water to the saucepan and return it to the heat to clean it.