Of course! The Hawaiian French Toast Bake is a glorious, tropical twist on the classic breakfast casserole. It’s sweet, custardy, and packed with the flavors of pineapple and coconut, all topped with a buttery brown sugar crunch.
This is a perfect make-ahead dish for a weekend brunch or special occasion.
Hawaiian French Toast Bake
Serves 8-10
Ingredients
For the Base:
· 1 (16-20 oz) loaf French or Challah bread, cut into 1-inch cubes (about 10-12 cups)
· 1 (20 oz) can crushed pineapple, juice included
· 1 cup shredded sweetened coconut
· ½ cup macadamia nuts, roughly chopped (optional, but recommended)
For the Custard:
· 6 large eggs
· 1 ½ cups whole milk or half-and-half
· 1 (13.5 oz) can coconut milk (full-fat for the richest flavor)
· ½ cup granulated sugar
· 1 teaspoon vanilla extract
· ½ teaspoon ground cinnamon
· ¼ teaspoon salt
For the Brown Sugar Praline Topping:
· ½ cup (1 stick) unsalted butter, softened
· ½ cup packed light brown sugar
· ¼ cup all-purpose flour
· ½ cup shredded sweetened coconut
· For serving: Maple syrup, whipped cream, extra pineapple slices
Instructions
Step 1: Prep the Bread and Pan
- Grease a 9×13 inch baking dish with butter or cooking spray.
- Spread the cubed bread evenly in the prepared dish.
- Pour the entire can of crushed pineapple (with its juice) evenly over the bread.
- Sprinkle with the 1 cup of shredded coconut and the chopped macadamia nuts (if using).
Step 2: Make the Custard
- In a large bowl, whisk the eggs until well beaten.
- Add the whole milk, coconut milk, granulated sugar, vanilla extract, cinnamon, and salt. Whisk vigorously until everything is completely combined and smooth.
Step 3: Assemble and Soak
- Slowly and evenly pour the custard mixture over the bread, pineapple, and coconut in the baking dish.
- Use a spatula to gently press down on the bread, ensuring all the cubes get soaked in the custard.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This is a crucial step for the bread to absorb all the custard.
Step 4: Preheat and Add the Topping
- Take the casserole out of the refrigerator and let it sit at room temperature for 30 minutes while you preheat the oven to 350°F (175°C).
- Prepare the praline topping: In a medium bowl, use a fork to mix the softened butter, brown sugar, flour, and ½ cup of shredded coconut until it forms a crumbly paste.
- Remove the plastic wrap from the casserole. Drop small spoonfuls of the praline topping evenly over the entire surface.
Step 5: Bake to Golden Perfection
- Bake for 45-55 minutes, or until the top is golden brown and puffed, and the center is set (it shouldn’t jiggle excessively when you shake the pan).
- If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.
Step 6: Rest and Serve
- Let the bake rest for 10-15 minutes before serving. This allows the custard to set fully, making it easier to slice.
- Serve warm, topped with a drizzle of maple syrup, a dollop of whipped cream, and perhaps a fresh pineapple slice for the full Hawaiian effect!
Tips for the Perfect Bake
· Bread Choice: A sturdy, slightly stale bread like French bread or Challah works best as it holds its shape and soaks up the custard without turning to mush.
· Don’t Skip the Soak: The long refrigeration is non-negotiable for the signature creamy, custardy texture throughout.
· Make it a Complete Brunch: Serve with a side of crispy bacon or Hawaiian breakfast sausages to balance the sweetness.
· Make-Ahead: This is the ultimate make-ahead brunch dish. Assemble everything the night before, and all you have to do in the morning is add the topping and bake.
· Variations:
· Tropical Twist: Add ½ cup of chopped maraschino cherries or diced mango to the bread mixture.
· Nut-Free: Simply omit the macadamia nuts.
· Less Sweet: You can reduce the granulated sugar in the custard to ¼ cup if you prefer a less sweet dish.
Enjoy this taste of the tropics! It’s a surefire way to make any morning feel like a vacation.