I’m sharing a guest-pleasing recipe for holiday mornings: King’s Hawaiian Rolls French Toast Bake! If you didn’t know this already, those delicious little nuggets of sweet bread are super versatile, and useful for way more than a Thanksgiving side. The Hawaiian bread French toast casserole I’m sharing today is a super easy breakfast bake that’s great to serve on busy holiday mornings when you have hungry guests since the prep is minimal and most of the cooking time is passive. King’s Hawaiian rolls gives this sweet Hawaiian roll French toast a little something special.
How to make Hawaiian rolls French toast casserole
I’ve got the full Hawaiian roll French toast bake recipe at the end of this post, but here are some tips for making it.
To make this Hawaiian bread French toast casserole, start by preheating the oven to 350 degrees F. Chop 1 12-count pack of King’s Hawaiian Original Dinner Rolls into cubes, and place them into a 9″x13″ baking dish.
In a saucepan, melt butter over medium heat. I prefer using real butter for this recipe (salted or unsalted would both work), but margarine will also work if that’s what you have on hand. Add some brown sugar to the pan and stir until the sugar has dissolved into the butter, which will take about 3 minutes.
Toss the butter and sugar mixture with the chopped rolls in the baking dish, then make sure the Hawaiian rolls French toast pieces are spread out evenly in the pan.
Next, beat milk and 6 eggs together with cinnamon, nutmeg, and vanilla extract.
Pour the egg mixture over the chopped rolls in the baking dish.
Bake the Hawaiian bread French toast casserole in the pre-heated oven for 45 minutes. The recipe is hands-off at this point, which makes it ideal for busy holiday mornings!
To serve the King’s Hawaiian French toast casserole, slice it into squares.
Here’s the Hawaiian roll French toast bake recipe. What’s your go-to breakfast for holiday mornings?
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
servings
|
- 1 12-count pack King’s Hawaiian Original Dinner Rolls
- 1/2 cup butter
- 1/3 cup brown sugar
- 1 1/2 cups milk
- 6 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Ingredients
|
|
- Preheat the oven to 350 degrees F.
- Chop the King’s Hawaiian Original Dinner Rolls into cubes, and place into a 9"x13" baking dish.
- In a saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar has dissolved into the butter (about 3 minutes).
- Toss the butter and sugar mixture with the chopped rolls in the baking dish, then make sure they are spread out evenly in the pan.
- Beat the milk and eggs together with the vanilla extract, cinnamon, and nutmeg. Pour over the chopped rolls in the baking dish.
- Bake in the pre-heated oven for 45 minutes.
Crafts says
Thanks for sharing but just a friendly tip…Proofread before posting is a good idea…there is a mistake in this sentence.
I prefer using real butter for this recipe (salted or unsalted would both world), but margarine will also work if that’s what you have on hand.
Thanks again I will be trying this recipe.
Ramona Cruz-Peters says
Thanks for catching that- I will make the edit now. I do proofread before posting, but somehow must have missed that typo. I assume my tired eyes plus working while facilitating distance learning for my two sons at the same time had something to do with it.
Rose says
We knew what you meant. Don’t worry about someone being so petty!!
I’m trying these for a work party.
Ramona Cruz-Peters says
Thank you. 🙂 Enjoy!
Cynthia Moore says
Really? Was that a necessary comment pertaining to the recipe?
Allison says
Thank you saying that. Completely unnecessary in my opinion.
Nicole says
Crafts, Just a friendly tip, no one wants to read recipe reviews for spelling tips. Your content should be based on how recipe tasted, tips on how to improve or questions to the author.
Ramona, Recipe was great! Will be making it again. Thank you for sharing.
Kolohe says
Crafts … speaking of proofreading, you should proofread your comment 😂
Carrie Ochs says
Could you make this the night before and cook in the morning?
Ramona Cruz-Peters says
I haven’t tried it, but I don’t see why not.
Melissa says
What if I don’t have butter can I still make it and if so how?
Ramona Cruz-Peters says
Margarine or another butter substitute will also work.
Dana says
This was delicious! I had everything on hand and made it for Easter brunch. Very few leftovers! I sifted some powdered sugar over the top to make it extra tasty. Thanks for this recipe!
Ramona Cruz-Peters says
The powdered sugar sounds delicious! Thank you for sharing.
Jessica Jackson says
I tried to make this doubled for my family. After baking as directed it wasn’t done. Long story short, 2 1/2 hours later the bottom was still soggy with egg. I just ended up tossing the whole dish. If you plan to double the recipe don’t fully double the eggs.
Ramona Cruz-Peters says
I’m sorry to hear that doubling the batch didn’t work out for you. Thank you for sharing your feedback for others.
JoAnne M Miller says
Why not double the recipe and use two pans.
Mare Dougherty says
Do you have nutritional info for this? Please.
Thanks 😊
Ramona Cruz-Peters says
Sorry, I don’t have that information.
Darnell Spicer says
Thanks for the idea. Will be trying this soon
Ramona Cruz-Peters says
Enjoy!
Amy says
Would this be a dish I could freeze after baking?
Ramona Cruz-Peters says
I’ve not tried it, but I have successfully frozen other breakfast foods (like pancakes and waffles), so it’s worth a try!
Mair says
Substituted milk with heavy cream because I had some left over from a previous recipe. The brown sugar didn’t dissolve into the butter. It kind of made a made a gloopy sugary ball. I took it off the heat and slowly added the cream. It mainly dissolved except a small hard ball of sugar that I just threw away. I omitted the cinnamon ( forgot to add it to be honest) but remembered the cinnamon. Despite my inept methods of following your instructions this turned out SOOOOO GOOD. Oh my goodness, it was like I died and gone to heaven. Fortunately the rest of the family felt the same so it didn’t last more than a few minutes. Thanks so much for such a delicious recipe.
Ramona Cruz-Peters says
Sorry to hear about the sugar struggles! But I am so glad you and your family loved it so much! Thank you for sharing.
Brooke says
This was delicious! I would go light on the butter and brown sugar mixture next time as it was very sweet. But it was still amazing and my family devoured it!
Ramona Cruz-Peters says
I’m so glad your family loved it! Thanks for sharing the feedback. The Hawaiian rolls are sweet themselves, so I can see why some might think it too sweet with the amount of brown sugar I like to add.
Rich Gibbons says
Thanks Ramona,
We’ve made this dish over the past few holidays. It is too good. Thanks!!!
Ramona Cruz-Peters says
I am so glad you love it, and am honored it’s becoming part of your family’s holiday traditions! Thank you for sharing.
Sandee Johnson says
This sounds yummy. I would really like to put together the night before. Have you ever done this with this recipe?
Ramona Cruz-Peters says
I haven’t tried that personally, but I don’t see why you couldn’t. There seems to be an overnight recipe on King’s Hawaiian website, so if it’s trusted by the brand I bet it would work just fine with my recipe too!
Laney says
I typically ask my family to rate my recipes after we are done eating so I know if I should make it again.
Well, after this recipe, and I’ve tried this type a few different ways, I gave it an A and my husband gave it a Double AA!
It’s a nice way to kick off Super Bowl Sunday on this snowy day.
Thanks for sharing,
Laney
Ramona Cruz-Peters says
Thank you so much for taking the time to share! I am honored that this recipe has made it onto your family recipe rotation. Have fun watching the game!
Jañet WÀTSÒÑ says
Hì Iam makng this tonìģht iñ 80 ďègèe
Wèather. But do not mind, tis sounds ßo good. Òh by theway mý na,me Janet Watson fŕom bangor màinè. Thanks fot the rècipe.
Ramona Cruz-Peters says
Enjoy!