Slice the block of Hawaiian rolls in half horizontally to create top and bottom slabs, or pull apart and slice each roll individually.

In a wide, shallow bowl, whisk together eggs, heavy cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt until fully combined.

Heat a large non-stick skillet or griddle over medium-low heat and melt 1 tablespoon of butter.

Dip each roll slice into the custard, allowing it to soak for 10-15 seconds per side without becoming over-saturated.

Place the soaked rolls onto the skillet in a single layer.

Cook for 2-3 minutes per side until deep golden brown and the custard is set through the center.

Add remaining butter to the pan as needed for subsequent batches.

Serve immediately with maple syrup, powdered sugar, or fresh berries.