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Breakfast is often heralded as the most important meal of the day, and what better way to elevate your morning routine than with a delightful Sweet Hawaiian Roll French Toast Bake? This recipe combines the comforting, familiar essence of traditional French toast with the sweet, tropical flavors of Hawaiian rolls, creating a dish that is not only delicious but also visually appealing.

Sweet Hawaiian Roll French Toast Bake

Indulge in this Sweet Hawaiian Roll French Toast Bake, a delicious twist on a classic breakfast! Combining fluffy Hawaiian rolls, eggs, and coconut milk, this dish is infused with hints of cinnamon and nutmeg. Top it with toasted coconut and a dusting of powdered sugar for an extra treat! Perfect for brunch or a cozy family breakfast, serve it warm with fresh fruit and maple syrup. Easy to prepare and simply irresistible, you'll want to make it again and again!
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Ingredients
  

12 Sweet Hawaiian Rolls

4 large eggs

1 cup whole milk

1 cup coconut milk

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup crushed pineapple (drained)

1/2 cup shredded coconut (for topping)

1/4 cup powdered sugar (for garnish)

Fresh fruit (for serving, optional)

Maple syrup (for serving, optional)

Instructions
 

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

    Prepare the Rolls: Cut the Sweet Hawaiian Rolls in half horizontally and layer them in the greased baking dish, cut side up. You can arrange them in two rows for an attractive presentation.

      Make the Egg Mixture: In a large mixing bowl, whisk together the eggs, whole milk, coconut milk, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.

        Add Pineapple: Gently fold the crushed pineapple into the egg mixture.

          Pour Over Rolls: Carefully pour the egg mixture over the arranged Hawaiian rolls, ensuring every piece is soaked. Use a spatula to gently press down any exposed tops to absorb the mixture.

            Chill: Cover the dish with plastic wrap and refrigerate for at least 30 minutes, preferably overnight, allowing the rolls to absorb the egg mixture fully.

              Bake: Remove the dish from the refrigerator and let it sit at room temperature for about 10 minutes. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the center is set.

                Add Coconut Topping: In the last 5 minutes of baking, sprinkle the shredded coconut over the bake. This will toast lightly and add a delightful crunch.

                  Serve: Once baked, let it cool slightly before dusting with powdered sugar. Serve warm, topped with fresh fruit and a drizzle of maple syrup if desired.

                    Prep Time: 15 minutes | Total Time: 1 hour (plus chilling time) | Servings: 8-10