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

Gently separate the Hawaiian rolls and dip each briefly into the custard, ensuring they’re coated but not overly soaked.

In a non-stick skillet, melt butter over medium heat, then place the soaked rolls in the skillet and cook for about 2-3 minutes on each side until golden brown.

Arrange the cooked French toast on serving plates and drizzle with warm maple syrup, adding any desired toppings.