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Our Hawaiian French Toast Casserole has a tropical twist, with coconut and pineapple; the only thing it's missing is a beach view!
I'm a little obsessed with breakfast foods, and highly recommend you try our Protein Waffles, Healthy Granola, Crepes, and Breakfast Skillet.
Hawaiian French Toast Casserole gives me all the tropical vibes.
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.
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.
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
Ingredients
- 3 large eggs
- 3/4 cup whole milk
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- ½ 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
Topping:
- 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
Instructions
- Preheat oven to 350 degrees F.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Fantastic! Made this one day after it was posted…we had all of the ingredients in the pantry! Made just two changes…eliminated the sugar in the egg-bread mixture and omitted nuts due to allergy. Great recipe!
I made this X2 for a brunch and everyone loved it! I served it with the syrup but also saved some of the pineapple juice and made homemade whipped cream.
I made an additional one using GF bread and 1:1 GF flour and it was also so good!
Will definitely make again!