Catching Up Over Hawaiian Roll French Toast Casserole
Alright, so picture this: Saturday morning, kids running around (or the dog, or just me, let's be real), coffee in hand, and I'm staring at a bag of Hawaiian rolls that's just a little squished from yesterday's grocery run. That's usually when I reach for this Hawaiian Roll French Toast Casserole recipe. Somehow it reminds me of those sleepovers at Aunt Karen's—where she’d let us basically destroy her kitchen, and nobody cared about the mess. Oh, and one time I dropped an egg on the floor and, in a panic, tried to mop it up with a roll—didn't really work but hey, live and learn.
This casserole has become my not-so-secret weapon for feeding a crowd (or at least looking like you made a big effort). It’s also the perfect excuse for using up those last bits of fruit staring at you from the fridge, and honestly? It’s the closest I come to feeling like a breakfast champion without, you know, actually flipping individual slices of French toast for everyone.
Why You’ll Fall For This, Like I Have
I make this when I just can’t be fussed with standing at the stove all morning, because honestly, who has time for that every weekend? My family goes crazy for this because it’s all soft and custardy in the middle, golden on top. And when I’m out of syrup (it happens more than I care to admit), a little smear of jam is honestly just as good.
Sometimes I sigh at the mess—scrambled eggs, spilled milk (like, literally), and that sticky Hawaiian roll bag I always forget to close. But! Once I learned you can prep this casserole the night before, my stress disappeared faster than my first coffee.
And if you’re thinking ‘Isn’t French toast a pain?’—nope. Not with this guy. Just plop it in a dish, pour, bake, and you’re basically done.
What You’ll Need (I Improvise All The Time)
- One package of Hawaiian sweet rolls (usually 12, but if you’ve got snack-sized ones, just use a couple handfuls)
- 4 large eggs—sometimes I’ll use 5 if they’re a little scrawny looking
- 1 cup whole milk (my cousin swears by half-and-half for extra richness, and I won’t argue)
- ½ cup heavy cream—or skip and just use more milk if you must
- ⅓ cup granulated sugar (honestly, brown sugar works fine too and gives it a slightly caramel thing)
- 1 teaspoon vanilla—I eyeball this, sometimes more. Vanilla bean paste if you’re feeling fancy
- ½ teaspoon cinnamon (add nutmeg if the mood strikes, or don’t—no pressure)
- A pinch of salt (yes, just a pinch—I’ve tried to measure and got nowhere)
- 2 tablespoon melted butter (I’ve skipped this on accident and lived to tell the tale)
- Powdered sugar and maple syrup for serving (or, like I said—try jam, or that fruit syrup you forgot was at the back of the fridge)
- Optional: Berries, sliced bananas, or chocolate chips if you’re feeling wild (I usually am)
Let’s Get This Casserole Going
- First thing, butter a 9x13 baking dish. Or don’t—and then regret it as you scrape sticky bits later. Gotta admit, sometimes I’ll use parchment instead because I ran out of nonstick spray (it works, just in a slightly rebellious way).
- Slice or tear the Hawaiian rolls into bite-sized chunks. I pretend I’m fancy and use a bread knife, but honestly, tearing is faster (and yes, more fun).
- Toss the roll pieces in the dish—no particular pattern, just pile them in.
- In a big bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, salt, and melted butter. This is where I usually sneak a taste. Don’t judge me—I check for sweetness!
- Pour the eggy goodness evenly over the bread. Use your hands to nudge pieces down if they’re sticking up—gets messy, but there’s no shame in that.
- Let it sit for at least 30 minutes so the bread soaks it in. If you’re a planner (I try), cover and pop it in the fridge overnight. Just don’t forget about it like my brother did once—found it two days later. Not recommended.
- When ready, preheat your oven to 350°F (about 175°C if you’re metric-minded). Bake uncovered for 35–45 minutes until puffed and deeply golden. If it’s browning too quick, just tent some foil on top. Oh, and don’t worry if it looks a tad soggy in the very center—it firms up as it cools.
- Let it chill for about 10 minutes before digging in, unless you like risking burnt tongues (kids never learn!)
Tinkering I’ve Done (and a Few Fails)
- I once used stale cinnamon rolls instead of Hawaiian rolls. Not as dreamy as it sounds, but not a disaster either.
- If you want a grown-up twist, add a splash of orange liqueur; but, warning, kids notice!
- Coconut milk as a swap tastes great but makes things a little, um, wobbly. Maybe too wobbly.
- Adding cream cheese bits—amazing if you like pockets of tangy surprises. Less amazing if you forget to soften the cheese first, though.
How I Store It (Sort Of)
Technically, you can cover leftovers and stick them in the fridge for 2–3 days, but honestly, in my house it never lasts more than a day. Cold pieces are kinda underrated for a midnight snack, if you ask me. You can reheat in the microwave, but if you want the crispy bits back, try the oven for a few minutes at 350°F. But really—the leftovers are rare beasts.
If You Don’t Have All The Equipment…
Don’t have a 9x13 dish? I’ve cobbled this together in a round cake tin and even a pie plate. The only real trick is to not overcrowd so the custard soaks in. I suppose you could use a muffin tin for individual servings, but that’s a step too fussy for my taste. If you don’t have a whisk, a fork will do in a pinch!
How We Serve It Up (My Way, Anyway)
We dust with powdered sugar (as much as the kids can sneak while I’m not looking), add some syrup, and every now and then, I throw on fresh berries, mostly just to make it look healthy. My cousin Dave puts a dollop of whipped cream; I’m not against it. Orange slices on the side are a family tradition, probably because my grandma always had a bag kicking around under the sink.
Things I Learned The Hard Way (Pro Tips…ish)
- Don’t rush the soaking stage—I once tried to bake it right away and ended up with dry bread on the bottom. Oops.
- If you use too much cream, it turns soupy, not custardy (happened to me at least twice before I caught on).
- Actually, it’s easier to cut neatly if you let it cool a bit, but sometimes those hungry eyes don’t let you.
Questions Folks Have Actually Asked Me
- Can I use regular bread instead of Hawaiian rolls?
Sure, but it’ll be less sweet and soft. Brioche is a close swap. Plain ol’ white bread? Eh, it works in a pinch, but don’t tell my Aunt Karen I said that. - Can you freeze Hawaiian Roll French Toast Casserole?
Kinda. I’ve done it, but honestly, it seems a bit soggier when you thaw and bake. Better to just halve the recipe and eat it fresh. - Do I have to use cream?
Nope—milk all the way is fine. Even 2% or plant-based milks work, just not quite as rich. - How do I keep it from getting too soggy?
Just don’t drown the bread, and stick to the soak and bake times. Let it rest after baking, too. - Can I make this dairy-free?
Yup! Use coconut or almond milk, and skip the butter. Sub a non-dairy creamer for the cream. Tastes different, but still good—maybe swap in extra vanilla or a pinch of lemon zest for flavor.
By the way, if you’re wondering whether this qualifies as dessert or breakfast—why not both? The rules are made up anyway. And now, writing this, I’m thinking about making another pan even though it’s Tuesday (oops).
Ingredients
- 12 Hawaiian rolls, cut into cubes
- 5 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- Maple syrup, for serving
Instructions
-
1Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
-
2Place the cubed Hawaiian rolls evenly into the prepared baking dish.
-
3In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until well combined.
-
4Pour the egg mixture evenly over the cubed rolls, gently pressing down to soak all pieces.
-
5Drizzle the melted butter over the top and let sit for 10 minutes.
-
6Bake for 35 minutes, or until the casserole is set and golden brown. Serve warm with maple syrup.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!