In a large mixing bowl, whisk together 4 eggs, 1 cup of whole milk, ½ cup of heavy cream, ¼ cup of granulated sugar, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, a pinch of ground nutmeg, and a pinch of salt until smooth.

Gently separate the Hawaiian sweet rolls and dip each one into the custard mixture. Soak for about 15-20 seconds on each side.

Heat 2 tablespoons of butter in a non-stick skillet over medium heat. Once melted, add the soaked Hawaiian rolls to the pan and cook each side for 2-3 minutes until golden brown.

Remove the French toast from the skillet and serve immediately, drizzled with maple syrup and garnished as desired.