Without separating them, cut King’s Hawaiian dinner rolls across lengthwise (leaving top halves and bottom halves of dinner rolls in tact) Put on baking sheet and toast for 8 minutes in 300 degree oven
Step 2
In a double boiler, heat evaporated milk, condensed milk, and heavy cream until simmering. In separate bowl whisk egg yolks and vanilla. Temper egg by adding half cup of simmering mixture to mixing bowl and whisking until combine. Add egg mixture to simmering mixture and whisk until it thickens into a custard (about 8 minutes). Let cool for 10 minutes
Step 3
Pour half of the custard over bottom halves of King’s Hawaiian bread. Place top halves upside down on top of custard, leaving the top flat. Pour remaining custard over top half of cake. Spread whipped cream over the top and let soak for at least an hour in refrigerator. Cake is ready when custard has soaked into bread but still holds its shape. Dust with cinnamon and serve with fresh berries
