This King’s Hawaiian French toast casserole turns the sweet, pillowy rolls into a rich, custardy breakfast bake that’s perfect for feeding a crowd. The pre-sliced rolls soak up a cinnamon-vanilla custard overnight, then bake into a golden, caramelized top with a soft, tender center. It’s the easiest way to get that classic French toast flavor without standing over a hot skillet.
Ingredients
- 1 (12 oz / 340 g) package King’s Hawaiian Original Hawaiian Sweet Rolls (12 rolls)
- 8 large eggs
- 1 ½ cups (360 ml) whole milk
- ½ cup (120 ml) heavy cream
- ¾ cup (150 g) granulated sugar
- 1 tablespoon (15 ml) vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 4 tablespoons (56 g) unsalted butter, melted, plus more for greasing
Instructions
- Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray. Tear or slice the King’s Hawaiian rolls into 1-inch (2.5 cm) chunks and spread them evenly in the dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until the sugar is dissolved and the mixture is smooth.
- Pour the custard evenly over the bread chunks. Gently press the bread down with a spatula to help it soak up the liquid. Cover the dish with plastic wrap and refrigerate for at least 6 hours, or overnight (up to 12 hours).
- When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit on the counter while the oven heats.
- Drizzle the melted butter over the top of the casserole.
- Bake uncovered for 40–45 minutes, until the top is golden brown and the center is set (a knife inserted in the middle should come out clean). The internal temperature of the egg custard should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes, when checked with a food thermometer.
- Let the casserole rest for 5–10 minutes before slicing and serving.
Tips
- Don’t skip the soaking time: The rolls need at least 6 hours (overnight is best) to absorb the custard. If you’re short on time, you can reduce it to 2 hours, but the texture won’t be as soft and custardy.
- Use day-old or slightly stale rolls: Fresh rolls are too soft and can turn mushy. If your rolls are very fresh, leave them out on the counter for an hour or two before cutting.
- Substitute the cream: If you don’t have heavy cream, use all whole milk (2 cups total). The casserole will be slightly less rich but still delicious.
- Check for doneness: Ovens vary, so start checking at 40 minutes. If the top is browning too quickly, loosely tent with foil for the last 10 minutes.
Serving Suggestions
Serve warm with a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of whipped cream. Fresh berries or sliced bananas add a bright contrast. For a savory touch, add crispy bacon or sausage links on the side.
Variations
- Baked French Toast with Berries: Scatter 1 cup of fresh or frozen blueberries or raspberries over the bread before pouring the custard.
- Pecan Streusel Topping: Mix ½ cup chopped pecans, ¼ cup brown sugar, and 2 tablespoons flour with 2 tablespoons melted butter, and sprinkle over the top before baking.
- Chocolate Chip: Sprinkle ¾ cup semi-sweet chocolate chips over the bread along with the custard.
- Pumpkin Spice: Replace the cinnamon and nutmeg with 1 teaspoon pumpkin pie spice and add ½ cup pumpkin puree to the custard.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions on a microwave-safe plate and heat in 30-second intervals until warm, or reheat in a 350°F (175°C) oven for 10–15 minutes. You can also freeze the baked casserole for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this casserole without letting it sit overnight? Yes, but the texture will be less custardy and more like a bread pudding. If you’re in a hurry, let it sit for at least 2 hours at room temperature, but reduce the milk to 1 ¼ cups to avoid a soggy casserole.
Can I use a different type of bread? Absolutely. Brioche, challah, or even a French baguette work well. You’ll need about 12 ounces (340 g) of bread. The sweet rolls add extra sweetness, so you may want to increase the sugar slightly if using a less sweet bread.
Why is my casserole soggy in the middle? This usually means the custard didn’t set fully. Make sure the center reaches 160°F (71°C) and let it rest for 5–10 minutes before cutting. Also, avoid over-soaking – 12 hours is the max.
Can I make this gluten-free? Yes, use a gluten-free sweet bread or brioche-style loaf. The custard is naturally gluten-free, so just swap the bread. Check the label on the rolls to ensure they are certified gluten-free if needed.
Can I double the recipe? Yes, use a larger baking dish (e.g., 11×15-inch or two 9×13-inch dishes) and increase the baking time by 5–10 minutes. Check the internal temperature as directed.
Can I prepare this the night before and bake it in the morning? That’s exactly how this recipe is designed. Assemble the casserole, cover, and refrigerate overnight. In the morning, just preheat the oven and bake.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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