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Syrup being poured over a delicious serving of Hawaiian Roll French Toast Bake with powdered sugar and blueberries on a white plate.
Layla

Overnight Hawaiian Roll French Toast Bake

Soft, sweet Hawaiian rolls are soaked in a rich vanilla-cinnamon custard and baked with a crunchy streusel topping. This make-ahead casserole is an irresistibly delicious and easy breakfast perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

For the French Toast Bake
  • 1 package (12 count) King's Hawaiian Original Hawaiian Sweet Rolls
  • 8 large eggs
  • 2 cups whole milk or half-and-half for a richer custard
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
For the Cinnamon Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter cold and cut into small cubes
  • 1/8 tsp salt

Equipment

  • 9x13-inch baking dish
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk

Method
 

Prepare the French Toast Bake
  1. Grease a 9x13 inch baking dish. Separate the Hawaiian rolls but keep them connected in a large block, and place them in the prepared dish.
  2. In a large mixing bowl, whisk together the eggs, whole milk, granulated sugar, 1/4 cup packed brown sugar, vanilla extract, 1 tsp cinnamon, nutmeg, and 1/4 tsp salt until fully combined and smooth.
  3. Pour the custard mixture evenly over the rolls. Gently press down on the rolls with a spatula to ensure they are all saturated. Cover the dish with plastic wrap or foil.
  4. Refrigerate for at least 4 hours, or preferably overnight. This allows the rolls to fully absorb the rich custard.
Make the Streusel and Bake
  1. When ready to bake, preheat your oven to 350°F (175°C). Remove the baking dish from the refrigerator.
  2. In a separate medium bowl, combine the all-purpose flour, 1/2 cup packed brown sugar, 1 tsp cinnamon, and 1/8 tsp salt for the streusel.
  3. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
  4. Sprinkle the streusel topping evenly over the soaked rolls in the baking dish.
  5. Bake uncovered for 35-40 minutes, or until the casserole is puffed up, the center is set (a knife inserted comes out clean), and the topping is golden brown.
  6. Let the French toast bake rest for 10 minutes before slicing and serving. Serve warm with maple syrup, powdered sugar, or fresh fruit.

Notes

For the best texture, an overnight soak is highly recommended. You can add 1/2 cup of chopped pecans or walnuts to the streusel for extra crunch. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.