Of all the sweet breakfast options out there, french toast is probably my favorite. Really, any opportunity to drench my food in maple syrup is going to be a win in my book, but there’s just something about the silky, eggy texture of french toast that I love. The classic skillet french toast truly is a work of culinary art, there’s just one thing I don’t love about it– standing over the stove all morning.
If you’ve got a house full of guests, making french toast for everyone can be a real endeavor. And often one that results in you being the last to eat. We’ve got a delicious solution to that problem: our Hawaiian French Toast Bake.
This make-ahead breakfast bake has made our life a whole lot easier! Going all in on the Hawaiian theme, we start things out with everyone’s favorite: King’s sweet rolls. Stale bread always works best for french toast so feel free to leave them out for a few hours before you start in on the recipe.
When you’re ready for preparation, cut or tear the rolls into small pieces and arrange half of them in the bottom of a casserole dish. You’re then going to load the dish up with crushed pineapple and shredded coconut. Spread the rest of the bread on top, then pour a mixture of eggs, milk, and vanilla over everything. At this point, you’ll want to refrigerate the casserole overnight, or for at least 5 hours.
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