Mango Peach King's Hawaiian French Toast

1. Mix your choice of milk, eggs, cinnamon, and sugar in a bowl to create the French toast batter.
2. Butter your pan and heat it on low-medium. Dip your Hawaiian rolls into the mixture, ensuring they are coated on all sides, and let any excess liquid drip off.
3. On medium heat, cook the dipped rolls, flipping frequently to ensure even cooking on all sides and to avoid burning. Once cooked, set them aside.
4. Peel and chop your peaches and mangos.
5. In a small saucepan, heat half of your chopped mangos and peaches with the additional 1/4 cup sugar on medium/medium-high heat. Stir continuously until the mixture starts to thicken and bubble.
6. Toss in the remaining raw mangos and peaches into the compote to add a variety of 'tartness'. Take the compote off the heat.
7. Assemble your French toast cubes (rolls), topping them generously with the fruit compote. Enjoy!

Optional: Sift powdered sugar over the top or pair with whipped cream.