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Hawaiian French Toast Casserole gives me all the tropical vibes.
I’m pretty confidant you’re going to love the mash-up I created here, as much as I do! We start with a Hawaiian rolls bread base (they give some of the softness and sweetness I love from Brioche French Toast), pineapple and coconut mixed in the batter, and add a macadamia nut crumble on top. YUM! I love how unique and special it feels AND you can make it the night before so it’s ready to pop in the oven for breakfast. WINNING!
And I should probably drop our Traditional French Toast Casserole recipe link for you, in case you’re serving a crowd and want two flavor options!
How to Make Hawaiian French Toast
Make Batter: Mix eggs, whole milk, sugar, vanilla, coconut extract, cinnamon, nutmeg, salt, pineapple, and coconut in a bowl. Add cut up Hawaiian rolls and stir well to coat.
Lauren Allen
Add Topping: Transfer mixture to an 8 or 9inch greased baking dish. Combine flour, brown sugar and cinnamon in a bowl. Cut in butter with a fork, until crumbly. Stir in nuts. Sprinkle topping over casserole. Bake and Serve: Bake for 40-45 minutes until golden and set. Serve this pineapple french toast casserole warm, with our without syrup.
Lauren Allen
Make Ahead and Freezing Instructions
To Make Ahead: Make the topping the day before and keep covered separately in the refrigerator overnight. Add just before baking.
To Freeze: Baked Hawaiian French Toast Casserole can be frozen after baking. Cover well with plastic wrap and tinfoil and store in the freezer for up to 2 months. Thaw completely in the fridge before rewarming.
More French Toast Recipes
Hawaiian French Toast Casserole
Servings 10 peoplePrep 15 minutes mins
Cook 45 minutes mins
Total 1 hour hr
- 3 large eggs
- 3/4 cup whole milk
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch salt
- 1/4 cup crushed pineapple , drained
- 1/4 cup shredded sweetened coconut
- 12 Hawaiian Sweet Rolls , cut into cubes
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons unsalted butter, cold, cubed
- 2 Tablespoons macadamia nuts, chopped, or almonds
- maple syrup, for topping
Mix eggs, whole milk, sugar, vanilla, coconut extract, cinnamon, nutmeg, salt, pineapple, and coconut in a bowl.
Add cut up Hawaiian rolls and stir well to coat. Transfer mixture to an 8 or 9inch greased baking dish. Set aside while you make the topping.
Topping: Combine flour, brown sugar and cinnamon. Cut in butter with a fork, until crumbly. Stir in nuts. Sprinkle topping over casserole.
Bake for 40-45 minutes until golden and set.
Serve warm plain, or with syrup.
Nutrition
Calories: 241kcal, Carbohydrates: 34g, Protein: 6g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 69mg, Sodium: 135mg, Potassium: 81mg, Fiber: 1g, Sugar: 18g, Vitamin A: 174IU, Vitamin C: 1mg, Calcium: 40mg, Iron: 1mgThis article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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