Heavenly Hawaiian Roll French Toast Bake
This Hawaiian Roll French Toast Bake is a cozy, crowd-pleasing brunch dish made with soft sweet rolls soaked in a rich cinnamon-vanilla custard and finished with a caramelized buttery topping. Easy to prepare and perfect for make-ahead mornings, it’s ideal for holidays, weekend brunch, or special breakfasts.
Equipment
- 9×13-inch baking dish
- large mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Ingredients
- 12 Hawaiian sweet rolls, cut into 1-inch cubes
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- powdered sugar, for garnish
- maple syrup, for serving
Instructions
- Preheat the oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish or spray with non-stick cooking spray.
- Cut the Hawaiian rolls into 1-inch cubes and spread them evenly in the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, and nutmeg until smooth.
- Pour the custard evenly over the rolls, pressing gently so all pieces absorb the liquid. Let sit for 10–15 minutes.
- Mix the melted butter and brown sugar until smooth, then drizzle evenly over the soaked rolls.
- Bake for 30–35 minutes, until golden brown and set in the center. Cover loosely with foil if browning too quickly.
- Cool for 5 minutes, dust with powdered sugar, and serve warm with maple syrup.
Notes
For best texture, allow the rolls to soak fully before baking. Day-old rolls work especially well. Leftovers reheat beautifully with a drizzle of maple syrup.