Don't miss a single fabulous thing!Get a free weekly dose of fabulousness right to your inbox!
18.5K Shares
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?
Print Recipe
A super easy breakfast bake that's great to serve on busy holiday mornings when you have hungry guests. King's Hawaiian rolls give this sweet French toast casserole a little something special.
| Course | Breakfast |
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings | servings |
Ingredients
- 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
|
|
Instructions
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.
18.5K Shares
Comments
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.
Reply
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.
Reply
Rose says
We knew what you meant. Don’t worry about someone being so petty!!
I’m trying these for a work party.Reply
Ramona Cruz-Peters says
Thank you. 🙂 Enjoy!
Reply
Elmer says
It’s OK – I think they misspelled their own username. They obviously forgot to proofread their own work.
Thanks for sharing this great recipe! Looking forward to trying it for Christmas morning.Reply
Ramona Cruz-Peters says
I hope you enjoy it!
Reply
Lori says
Ridiculous and petty. Trying this recipe now because instacart delivered brioche rolls instead of bread!! Looks delicious and was easy. Thank you!!
Reply
Ramona Cruz-Peters says
Let us know how you liked it with the brioche rolls!
Reply
Cynthia Moore says
Really? Was that a necessary comment pertaining to the recipe?
Reply
Allison says
Thank you saying that. Completely unnecessary in my opinion.
Reply
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.
Reply
Kolohe says
Crafts … speaking of proofreading, you should proofread your comment 😂
Reply
Judy says
“(salted or unsalted would both work), but”.
I saw this….you’re ok!Reply
Lori says
Seriously? Wow, we know what was meant and to err is human (even if proofreading).
Reply
JAS says
Really? I’d really like to get your review of the recipe…..how did it come out?
Reply
Joanne P. says
Yes, we knew what she meant despite the typo and it’s not a big deal. However, if it were my blog, I would appreciate it being pointed out. I thought you were very polite about it.
Reply
Vicky says
We were at a rented cabin and I made it for a big family. I doubled it and it worked great. I didn’t have vanilla on hand so I used whisky! Yum!
Reply
Ramona Cruz-Peters says
Oh man, I bet it was gooood with that hint of whiskey!
Reply
Carrie Ochs says
Could you make this the night before and cook in the morning?
Reply
Ramona Cruz-Peters says
I haven’t tried it, but I don’t see why not.
Reply
Dez says
Yes
Reply
nanci says
YES! I HAVE TONS OF TIMES.
Reply
Melissa says
What if I don’t have butter can I still make it and if so how?
Reply
Ramona Cruz-Peters says
Margarine or another butter substitute will also work.
Reply
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!
Reply
Ramona Cruz-Peters says
The powdered sugar sounds delicious! Thank you for sharing.
Reply
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.
Reply
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.
Reply
JoAnne M Miller says
Why not double the recipe and use two pans.
Reply
Kiki says
I do make this the night before. The key is to take it out of the fridge 15 mins prior to putting it in the oven. I double it, but bake it in two 9×13 dishes. When I bought my first house, I had family over and doubled the recipe but baked in one dish…
I was so embarrassed, it took forever to cook and my dad said it looked like it wanted to escape the oven! It puffed way up. LOL
Chopped walnuts in small dish along side it for the adults to spoon on theirs, was a hit.Reply
Ramona Cruz-Peters says
Thanks for sharing your experience with doubling it and making it the night before! I’m glad it’s a hit!
Reply
Mare Dougherty says
Do you have nutritional info for this? Please.
Thanks 😊Reply
Ramona Cruz-Peters says
Sorry, I don’t have that information.
Reply
Darnell Spicer says
Thanks for the idea. Will be trying this soon
Reply
See AlsoTaco Soup - O Taste and SeeRamona Cruz-Peters says
Enjoy!
Reply
Amy says
Would this be a dish I could freeze after baking?
Reply
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!
Reply
Dez says
Yes
Reply
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.
Reply
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.
Reply
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!
Reply
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.
Reply
Rich Gibbons says
Thanks Ramona,
We’ve made this dish over the past few holidays. It is too good. Thanks!!!
Reply
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.
Reply
Sandee Johnson says
This sounds yummy. I would really like to put together the night before. Have you ever done this with this recipe?
Reply
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!
Reply
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,
LaneyReply
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!
Reply
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.Reply
Ramona Cruz-Peters says
Enjoy!
Reply
Ashley says
We lived in bangor maine for a contract! ( I am a traveling phlebotomist!), the weather was a lot like home (I’m from upper michigan) this would’ve been perfect for a cold morning (any morning) small world!
I’m trying this for the first time tonight ( for our “breakfast for dinner) my mom makes a french toast casserole a egg bake casserole every Christmas morning! I’m looking forward to seeing if it’ll be anything close! Her French toast bake has a “already baked in syrup” I’m hoping that’s what the butter/brown sugar mix does! I used 1 stick of butter and 3/4c brown sugar ( the original recipe was thicker and I was hoping this would spread out through the quartered buns ) fingers crossed 🤞🏻!Reply
Ramona Cruz-Peters says
I hope you enjoy it!
Reply
Katy says
I made this recipe this morning and added cooked, crumbled breakfast sausage throughout before pouring the milk mixture. It came out soooo good. I think next time I will use crumbled bacon in addition to the sausage. We also thought about adding chocolate chips instead. Definitely saving this one!
Reply
Ramona Cruz-Peters says
Oooh both of those ideas (sausage and chocolate chips) sounds amazing! I’ll have to try them. Thanks for sharing!
Reply
Latoya Sims Jackson says
So delicious!! My daughter made it on thanksgiving break!
Reply
Ramona Cruz-Peters says
I’m so glad you loved it!
Reply
Cheryl Stone says
This is a wonderful recipe that is so adaptable and soooo very delicious!! For those who have issues with dairy I have made this with Simply Almond almond milk (I usually use the unsweetened original but have used the straight original also) and I feel like I could use coconut oil in place of the butter but have not tried that as yet. I love the suggestions of adding bacon, sausage, chocolate chips to the recipe. I also think chopped apples or blueberries might make nice additions. I am about to make it for Thanksgiving brunch tomorrow so I’ll let you know how making it the night before works! Thanks so much for this lovely recipe!
Reply
Ramona Cruz-Peters says
Thank you so much for sharing all these modification suggestions! Definitely keep us posting on how making it the night before works! Happy Thanksgiving!
Reply
Danielle says
I made this recipe and put it into a Bundt pan. It came out delicious!!! So easy to slice from the Bundt shape! Thank you for this yummy treat!!!
Reply
Ramona Cruz-Peters says
The Bundt pan is a great tip, thanks! Did the baking time change?
Reply
Dana says
This was yummy but mine starting burning after 32 min. I wonder if I should have covered it with foil? Lots of burned pieces on the top. Sure smells great though.
Reply
Ramona Cruz-Peters says
I’m sorry to hear that! I haven’t experienced that personally, but I know ovens, pans, and other factors can change affect things differently for different people. In the future I do think covering with foil for a bit then finishing uncovered could work.
Reply
Vanessa says
I just threw this together but forgot the vanilla. I put it in the oven and saw blueberries so I quickly pulled it out and mixed in some blueberries and it came out so good! Thanks for this. We are big fans of breakfast and always looking for new dishes!
Reply
Ramona Cruz-Peters says
I’m so glad you liked it! The blueberry addition sounds delicious!
Reply
Fatima says
Can I make this recipe overnight? And bake in morning ?
Reply
Ramona Cruz-Peters says
Yes, I believe a few people have tried that successfully.
Reply
Diana says
I like to prep my breakfast bakes the night before so that they are ready to go into the oven the next morning (no one wants to be stuck in the kitchen while the kids are opening presents or hunting for eggs!) If this was me, the day/night before I would prepare my egg mixture in a bowl, cover and refrigerate. I would also cut-up the bread and place it in the baking dish- cover and set aside on your counter. Don’t worry about the bread becoming stale or hard as it will soften up once you add the egg mixture. The morning of: Preheat your oven. Take the egg mixture out of the fridge and place it on the counter to take a bit of the chill off. Melt the butter and brown sugar in the saucepan, pour it over the bread and give it a toss. Give your egg mixture a quick scramble to reincorporate all the ingredients and pour it over the bread. By this time, your oven should be ready to bake this delicious dish. Enjoy! (…not just the breakfast bake, but your morning as well!) 😉
Reply
Ramona Cruz-Peters says
Thanks for taking the time to share all these helpful tips for prepping the night before! I am all for things that make your life easier on those busy mornings!
Reply
Tina says
I didn’t have any sugar do I added some sf syrup instead with the butter. It is super yummy!! Serving with fresh berries.
Reply
Ramona Cruz-Peters says
I bet it was delicious with the syrup! Thanks for sharing how it worked out for you with that change!
Reply
Onesha says
I’m not sure what I did wrong but mine came out soggy 😩😩😩 I used the exact Ingredients but instead of a 9 x 13 pan I used a 10 x 10. 2 inches difference and it was all soggy. I put it back in the oven for longer just now lol. Cause I’m still cooking….I’ll update my comment after trying to cook it longer.
Reply
Ramona Cruz-Peters says
I’m sorry to hear that! Keep us posted how it turned out after cooking for longer.
Reply
Denise says
Made this today. Wow it is so delicious! I did double the recipe because I had 2 pkgs of rolls leftover. The key to doubling is don’t double the milk in the egg mixture. That will keep it from being soggy.
I made fresh whipped cream and that was a nice addition.
Thanks for the recipe!!Reply
Ramona Cruz-Peters says
Thanks for sharing the tip about doubling the recipe! I bet it was DELISH with fresh whipped cream!
Reply
Becky says
I’m late to the show… can you make this without the nutmeg?
Reply
Ramona Cruz-Peters says
Yes, you can!
Reply
Anna says
I’m making this for the second time! It is so delicious and easy to make. I love that I don’t have to stand at the stove for 45 minutes flipping French toast. Instead I can wash all the dirty dishes while this bakes. The whole family loves it.
Reply
Ramona Cruz-Peters says
I’m so glad you all love it! And yes, I’m sooo with you on hands-off meals like this!
Reply
Judy Anderson says
I have some ready-to-expire Hawaiian rolls that I want to use up, and this recipe sounds amazing! This may have been asked already, but can this be frozen?
Reply
Ramona Cruz-Peters says
I’ve not tried it, but I don’t see why not! Though I think it might be best to freeze the cubed rolls then make the recipe fresh when you’re ready to serve it.
Reply
Judith Anderson says
Good idea! Thanks. 🙂
Reply
Ramona Cruz-Peters says
You’re welcome!
Reply
JoLynne Dougherty says
This was quite tasty. My family enjoyed it. I would like to try it again and maybe add some chopped apples. Thank you for the recipe.
Reply
Ramona Cruz-Peters says
I’m so glad you enjoyed it! Apples sound like a great addition. Let us know how it turns out if you try that next time!
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
