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French toast is a beloved breakfast dish that has graced tables around the world, celebrated for its versatility and comforting flavors. Traditionally made by soaking slices of bread in a mixture of eggs and milk before frying, this classic dish can be easily adapted to suit various tastes and occasions. One delightful variation that has gained popularity in recent years is the Sweet Hawaiian Roll French Toast Bake. This recipe takes the familiar concept of French toast and elevates it to a new level, combining the unique sweetness of Hawaiian rolls with a rich custard mixture and delightful toppings.

Sweet Hawaiian Roll French Toast Bake

Indulge in a delicious twist on breakfast with this Sweet Hawaiian Roll French Toast Bake! With layers of fluffy Hawaiian rolls soaked in a rich custard made from eggs, milk, and cream, this dish is perfect for brunch gatherings or a cozy family breakfast. Topped with crushed pineapple and optional pecans, it’s baked to golden perfection. Don’t forget the powdered sugar and maple syrup for the finishing touches! Easy prep and delectable taste make this a must-try recipe!
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Ingredients
  

1 (12-count) package of Sweet Hawaiian rolls

6 large eggs

1 cup whole milk

1/2 cup heavy cream

3/4 cup brown sugar, packed

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup crushed pineapple, drained

1/2 cup chopped pecans or walnuts (optional)

Powdered sugar for dusting

Maple syrup for serving

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray.

    Prepare the Rolls: Slice the Sweet Hawaiian rolls in half horizontally, creating top and bottom halves. Place the bottoms in the prepared baking dish, cut-side up.

      Make the Egg Mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, nutmeg, and salt until fully combined.

        Assemble the Bake: Pour half of the egg mixture over the rolls in the baking dish. Evenly distribute the crushed pineapple and chopped nuts (if using) over the rolls, then drizzle the remaining egg mixture over the top. Gently press down on the rolls to absorb the mixture.

          Soak: Cover the dish with plastic wrap and let it sit for at least 30 minutes so the rolls can soak up the custard. For best results, refrigerate overnight.

            Bake: Remove the plastic wrap and bake for 30-35 minutes, or until the top is golden brown and the center is set. A knife inserted in the center should come out clean.

              Serve: Remove from the oven and let it cool slightly. Dust with powdered sugar and serve warm with maple syrup.

                Prep Time: 15 min | Total Time: 1 hr | Servings: 8