“Probably the most delicious holiday breakfast you could ever make. 101/10 from our whole crew!”

This Hawaiian French Toast Bake is a sweet and tropical breakfast or brunch dish. It features soft Hawaiian sweet rolls, juicy crushed pineapple, and shredded coconut, all soaked in a rich custard and topped with a crunchy coconut crumble. It’s perfect for a special occasion or a delightful weekend treat.

Ingredients:

Topping Ingredients

Instructions

1. Grease a 9×13 inch baking dish.
2. Cut or tear the Hawaiian sweet rolls into small pieces.
3. Line the bottom of the baking dish with roughly half of the bread pieces.
4. Top the layer of bread with the crushed pineapple (including the juice) and 1/2 cup of shredded coconut.
5. Spread the remaining bread pieces evenly over the pineapple and coconut layer.
6. In a large bowl, whisk together the eggs, milk, white sugar, and vanilla extract until well combined.
7. Pour the egg mixture evenly over the casserole.
8. Cover the dish and refrigerate overnight, or for a minimum of 5 hours.
9. When ready to bake, preheat your oven to 350°F (175°C).
10. In a separate small bowl, mix together the all-purpose flour, brown sugar, chilled and cubed butter, and 1/2 cup of shredded coconut.
11. Use a fork or your hands to cut the butter into the flour and sugar mixture until it forms a crumbly texture.
12. Sprinkle the crumb mixture evenly over the top of the casserole.
13. Bake for 45-50 minutes, or until the top is golden brown and the center no longer jiggles.
14. Serve warm with your desired toppings, such as additional pineapple and coconut, whipped cream, maple syrup, or powdered sugar.