Hawaiian Sweet Roll French Toast Casserole

Soft, custardy, lightly sweet, and baked until golden, this Hawaiian roll French toast casserole is made for feeding a crowd. It has a rich custard center, a lightly crisp top, and just enough sweetness to pair perfectly with maple syrup or fresh fruit

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Special Equipment: 9x13 casserole dish

Ingredients

• 1 package Hawaiian sweet rolls, 12 count

• 6 large eggs

• 1¾ cups whole milk or half and half

• ½ cup heavy cream, optional

• ½ cup brown sugar

• ¼ cup granulated sugar

• 2 teaspoons vanilla extract

• 1 teaspoon ground cinnamon

• ¼ teaspoon nutmeg

• Pinch of salt

• ½ cup all purpose flour

• ⅓ cup brown sugar

• 1 teaspoon cinnamon

• ¼ cup cold unsalted butter, cubed

• Optional add ins include chopped pecans or blueberries

• Maple syrup for serving

Directions

1. Grease a 9x13 baking dish and tear the Hawaiian rolls into large bite size pieces. Scatter evenly in the dish.

2. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and salt. Pour evenly over the rolls and gently press down so everything soaks.

3. In a separate bowl, mix the flour, brown sugar, cinnamon, and salt. Cut in the cold butter until crumbly, then sprinkle evenly over the casserole.

4. Cover and refrigerate for at least 30 minutes or up to overnight if desired.

5. Bake uncovered at 350°F until the top is golden and the center is set but still custardy, about 35 to 45 minutes.

6. Rest 10 minutes, then serve warm with maple syrup or desired toppings.