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If you’re looking for a simple show-stopping breakfast, this Hawaiian Roll French Toast Casserole with blueberries speckled throughout is a must-try! With just six ingredients and no overnight wait, it’s a hassle-free recipe for any morning gathering!
Whether you’re prepping for a family get-together or a weekend brunch, you can’t go wrong with this French toast bake! I love it for many reasons – it’s easy to whip up and the sweet & tender rolls soak up the custard oh so well! Give it a try today….I’d love to know how it turns out!!!
Ingredients Needed
- Hawaiian Rolls – You’ll need a pack of 12; the King’s Hawaiian brand is my favorite!
- Blueberries – Raspberries or mixed berries would be great, too!
- Eggs – I use size “large” eggs.
- Half and Half – If you don’t have half and half, you could use 1 cup of whole milk plus 1/3 cup heavy whipping cream.
- White Sugar
- Vanilla Extract
How to Make French Toast Casserole with Hawaiian Rolls
Preheat the oven and grease your casserole dish. It won’t take long to get this mixed up, so you’ll want that oven ready to go!
You’ll start by cutting the Hawaiian rolls into small cubes. I find it easiest to use a serrated knife and cut them into about 1-inch pieces (it doesn’t need to be perfect)!!
Layer half of the bread, half of the blueberries, the remaining bread and then the remaining blueberries.
Next you’ll mix up the custard mixture. Simply whisk together the eggs, half and half, sugar and vanilla. Slowly pour it over the bread and blueberries, making sure to get some of the liquid on all of the bread.
If you miss a few pieces, you can use a spoon to press the bread down in to the liquid a bit (though you don’t want to squish too much of it!).
It’s important to bake this casserole covered for at least the first half of the bake time. Because the bread is sweeter than most and there’s sugar in the custard mixture, it browns more quickly.
Therefore, cover the casserole with foil and bake for 40 minutes. Remove the foil and continue to bake for 20-30 minutes or until the top is golden brown and the center is just a bit wiggly.
Add a dusting of powdered sugar and serve with maple syrup. Pair with some bacon or breakfast sausage and fresh fruit and your morning will be off to a really great start!!
Can I make this the night before?
Yes! I love that you don’t HAVE to (because life is busy and most the time I don’t think that far ahead)! But, if you want to, you can mix it up, cover tightly with foil and refrigerate overnight.
Note that when you bake it straight from the fridge, it’ll take a little longer in the oven.
Variations
- Use raspberries, blackberries or mixed berries in place of the blueberries!
- Fancy it up! Add a dollop of whipped topping, a few fresh berries and a sprig of mint on top!
- Skip the berries altogether and add replace them with 1/2 cup of dark chocolate chips or chunks!
- Serve with maple syrup, berry syrup, or caramel sauce (for a yummy dessert option)!
Other Breakfast Casseroles You’ll Love
- Raspberry Cheesecake French Toast Casserole
- Biscuits & Gravy Casserole
- Overnight French Toast Casserole
- Ham & Cheese Egg Bake
Hawaiian Roll French Toast Casserole
Equipment
- 1 Baking Dish
Ingredients
- 1 package (12 rolls) Hawaiian rolls
- 1 cup blueberries
- 8 eggs
- 1 1/3 cups half and half
- 1/2 cup sugar
- 1 teaspoon vanilla
- powdered sugar for dusting
- maple syrup for serving, optional
Instructions
- Preheat oven to 350F and grease a baking dish.* I recommend an 11×7 or 12×8 inch dish. See more information in the notes below.
- Remove the Hawaiian rolls from the package and cut them into 1-inch cubes.1 package (12 rolls) Hawaiian rolls
- Spread half of the cubed bread into the bottom of the baking dish then top with half of the blueberries. Repeat with the remaining bread and blueberries; set aside.1 cup blueberries
- In a large mixing bowl, whisk together the eggs, half and half, sugar and vanilla.8 eggs, 1 1/3 cups half and half, 1/2 cup sugar, 1 teaspoon vanilla
- Pour over the bread and blueberries slowly, trying to coat each piece in the custard mixture.
- Cover with foil and bake for 40 minutes.
- Uncover and bake an additional 20-30 minutes, or until the top of the casserole is golden brown and the center is just barely jiggly.
- Dust with powdered sugar and serve warm with maple syrup, if desired.powdered sugar, maple syrup
Notes
- Deep Oval Dish (I use one that’s about 12.5×9 inches)
- 11×7 Inch Baking Dish
- 12×8 Inch Baking Dish
- Or other similar sizes! Just note that a different size will affect the baking time.
I made this for a ladies Brunch and everyone loved it! Now they all want the recipe.
I made this for a ladies Brunch and everyone loved it! Now they all want the recipe.
Making this for the second time. My entire family loves it. I make the recipe as presented, just adding cinnamon into the custard mix and sprinkling on top as well. 10/10 dish either way.
I’m so happy to hear this, Krysti! Thank you for take the time to leave a review! ~Kelsey
Very good but would definitely use half the amount of sugar next time. A bit too sweet!
Followed recipe exactly (except for blueberries), and it burned on the bottom and was underdone in the middle.
Hmmm I’ve never had that happen. I’d recommend checking your oven temperature (it’s possible it was too warm) and using a glass, ceramic or light colored metal baking dish (not a dark pan as you’ll notice it’ll burn more easily). Also, if you notice the casserole browning much before the center is done, cover with aluminum foil and continue to bake! ~Kelsey
Could this be done in a crockpot?
Hi Gail – I’ve never tried it that way so I’m not sure! ~Kelsey