Hawaiian Bread French Toast Bake
This hawaiian bread french toast bake turns leftover sweet rolls into a custardy, golden breakfast casserole you can prep the night before and just pop in the oven. The sweet, slightly dense texture of Hawaiian rolls soaks up custard like nothing else, giving you a bake that's soft in the middle and just a little crispy on top. It's a total lifesaver for feeding a crowd and endlessly customizable with pineapple, coconut, or fresh berries.
Equipment
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Oven
Ingredients
Bread Base
- 12 rolls Hawaiian Sweet Rolls, cut into cubes
Egg Mixture
- 6 Large eggs
- 1 cup Whole milk
- ½ cup Heavy cream
- ¼ cup Brown sugar
- 1 tsp Vanilla extract
- ½ tsp Cinnamon
Optional Add-ins
- ½ cup Shredded coconut
- 1 can (20 oz) Crushed pineapple
- Fresh berries (strawberries, raspberries, blueberries) To taste
Toppings
- Maple syrup For serving
- Powdered sugar For serving
- Whipped cream For serving
Garnish
- Brown sugar For sprinkling
- Pecans For sprinkling
Instructions
- Grease a 9x13 inch baking dish so nothing sticks later. Cut your Hawaiian rolls into cubes and spread them evenly across the dish. A little rustic and lumpy is exactly the look we're going for.
- In a bowl, whisk together the eggs, milk, cream, brown sugar, vanilla, and cinnamon until fully combined and smooth. Whisk a little longer than you think you need to so every cube of bread gets evenly coated.
- Pour the custard mixture slowly and evenly over the bread cubes, making sure every piece gets soaked. If using pineapple, coconut, or berries, tuck them in between the bread layers before you pour the custard on top.
- Cover the dish and pop it in the fridge overnight. This step is non-negotiable if you want that soft, custardy texture instead of a dry, eggy top layer.
- The next morning, preheat your oven to 350°F (175°C). Uncover the dish and sprinkle brown sugar and pecans generously over the top. Bake for 35 to 40 minutes, until golden brown and set in the middle. If the top starts browning too fast, loosely tent it with foil for the last stretch.
- Let the bake cool for a few minutes before slicing into it. Serve warm with maple syrup, a dusting of powdered sugar, whipped cream, or a handful of fresh fruit on top.
Notes
If your Hawaiian rolls are a day or two old, even better. Slightly stale bread soaks up custard without turning to mush, giving you that perfect soft-but-not-soggy texture. Don't skip the overnight rest, as it's the difference between a good bake and a great one. Ovens vary a lot, so start checking around the 30 minute mark, looking for a golden top and a custard that's set, not jiggly, in the center. For a tropical version, lean into the coconut and pineapple. For a berry lover's version, swap the pineapple for a mix of fresh strawberries, raspberries, and blueberries. For an extra indulgent version, add a swirl of cream cheese between the bread layers before pouring in the custard. If your bake is too soggy, it needs more oven time or the bread was too fresh. If the top is burning before the middle sets, tent it loosely with foil. If it came out dry, it was likely overbaked or the custard-to-bread ratio was off. Store covered in the refrigerator for up to 4 days, or slice, wrap individually, and freeze for up to 2 months. Reheat individual slices in the microwave for about 30 seconds, or in a 300°F oven for 10 minutes.