Optional toppings: additional pineapple and coconut, whipped cream, maple syrup, powdered sugar
TOPPING
1 cup AP flour
1 cup brown sugar, packed
1/2 cup butter (1 stick), chilled and cubed
1/2 cup shredded coconut
PREPARATION
Grease a 9×13 baking dish.
Cut or tear the Hawaiian rolls into small pieces. Line the bottom off the baking dish with roughly half of the bread.
Top the layer of bread with the crushed pineapple and coconut.
Spread the rest of the bread pieces across the top of the dish.
In a large bowl, whisk together the eggs, milk, sugar, and vanilla until well combined.
Pour the egg mixture evenly over the casserole and refrigerate overnight, or a minimum of 5 hours.
When ready to bake: Preheat oven to 350 degrees.
Mix together the flour, brown sugar, butter, and shredded coconut in a small bowl. Use a fork or your hands to cut the mixture together until it’s crumbly in texture.
Sprinkle the crumb mixture over the dish and bake for 45-50 minutes or until the top is golden brown and the center no longer jiggles.
