Who doesn’t love a sweet and satisfying breakfast to start their day? French toast has always been a favorite of mine, with its irresistible combination of eggy goodness and a drizzle of maple syrup. But let’s be honest, standing over the stove cooking it can be a hassle, especially when you have a house full of guests. That’s why I’m excited to share with you a delicious solution – the Hawaiian French Toast Bake!

This make-ahead breakfast bake is a game-changer! We’ve embraced the tropical vibes by using King’s sweet rolls as our base. For the best texture and flavor, make sure to leave them out to stale for a few hours before starting the recipe. Once you’re ready to prepare, simply cut or tear the rolls into small pieces and arrange half of them in a casserole dish.

Now, let’s amp up the Hawaiian flavors! Layer on some crushed pineapple and shredded coconut. Top it off with the remaining bread pieces. Next, pour a delightful mixture of eggs, milk, and vanilla over everything. It’s important to let the casserole refrigerate overnight or for at least 5 hours, allowing the flavors to meld together.

When morning arrives, all you need to do is whip up a quick streusel topping (which can also be made the night before). Then, pop this beautiful creation into the oven for about 40 minutes. If the top starts to get a little too crispy, lightly cover it with tinfoil for the last 10-15 minutes. You’ll know it’s ready when the center is set and no longer jiggles.

Presenting the ultimate breakfast feast! This Hawaiian French Toast Bake is a crowd-pleaser. You can top it off with whipped cream, powdered sugar, maple syrup, and additional pineapple and coconut to take it to the next level. Trust me, breakfast has never been easier or more delicious!

Hawaiian French Toast Bake

Serves 10-12 Prep Time: 20 minutes Cook Time: 40 minutes

Ingredients

• 1 package Hawaiian Sweet Rolls
• 1 20oz can crushed pineapple with juices
• 1/2 cup shredded coconut
• 6 eggs
• 1 1/2 cups milk
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• Optional toppings: additional pineapple and coconut, whipped cream, maple syrup, powdered sugar

Topping

• 1 cup AP flour
• 1 cup brown sugar, packed
• 1/2 cup butter (1 stick), chilled and cubed
• 1/2 cup shredded coconut

Preparation

1. Grease a 9×13 baking dish.
2. Cut or tear the Hawaiian rolls into small pieces. Line the bottom of the baking dish with roughly half of the bread.
3. Top the layer of bread with the crushed pineapple and coconut.
4. Spread the remaining bread pieces across the top of the dish.
5. In a large bowl, whisk together the eggs, milk, sugar, and vanilla until well combined.
6. Pour the egg mixture evenly over the casserole and refrigerate overnight, or for a minimum of 5 hours.
7. When you’re ready to bake, preheat the oven to 350 degrees.
8. Mix together the flour, brown sugar, butter, and shredded coconut in a small bowl. Use a fork or your hands to cut the mixture together until it becomes crumbly in texture.
9. Sprinkle the crumb mixture over the dish and bake for 45-50 minutes or until the top is golden brown and the center is no longer jiggly.
10. Serve warm with your desired toppings.