Hawaiian French Toast Bake
Hawaiian French Toast Bake
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
- Grease a 9x13 baking dish.
- Cut or tear the Hawaiian rolls into small pieces. Line the bottom off the baking dish with roughly half of the bread.
- Top the layer of bread with the crushed pineapple and coconut.
- Spread the rest of the bread pieces across the top of the dish.
- In a large bowl, whisk together the eggs, milk, sugar, and vanilla until well combined.
- Pour the egg mixture evenly over the casserole and refrigerate overnight, or a minimum of 5 hours.
- When ready to bake: Preheat oven to 350 degrees.
- 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’s crumbly in texture.
- Sprinkle the crumb mixture over the dish and bake for 45-50 minutes or until the top is golden brown and the center no longer jiggles.
- Serve warm with desired toppings.