Easy Hawaiian Roll French Toast Casserole

We recently joined the King's Hawaiian roll fan club! For the longest time, they weren't a kosher product, so they were a no-go for us. Now both the regular King's Hawaiian rolls and Trader Joe's Hawaiian rolls are kosher, and we are all in on those sweet, puffy, perfectly square little rolls. So I turned them into this Hawaiian roll French toast casserole.

As a busy mom of 3, we eat a lot of French toast around here: challah French toast, sourdough French toast, and "any bread I find" French toast. I love finding ways to get those same flavors without standing over the stove.

This is the lightest, fluffiest, creamiest French toast bake I've ever made. Think of it as a French toast souffle without the worry or work of a real souffle. It takes about 10 minutes to put together, rests for a few minutes, bakes in about 45, and there's no overnight soak needed. Twenty-four rolls in a 9x13 pan feed a crowd, so it's perfect for weekend brunch or holiday mornings.

Why This Custard Is Different

The custard here is more like a souffle batter than the traditional custard you'd coat bread slices in. It whisks up in one bowl and gets poured over torn-up rolls.

It's also the same style of custard I use in my noodle kugel, which has sour cream. I never keep sour cream in the house, so Greek yogurt takes its place here. It's a perfect swap, and it adds a little depth of flavor.

Key Ingredients

The full amounts are in the recipe card. Here's what's worth knowing:

• Hawaiian rolls: I use King's Hawaiian Original, and Trader Joe's Hawaiian rolls work too. You'll need 24 rolls, which is two 12-count packages. Any other brand of Hawaiian roll can be used.
• Greek yogurt: I always use plain Fage 2%, but you can use whatever brand you have on hand. A reader used vanilla Greek yogurt and loved it.
• Streusel topping: It's technically optional, but it mixes up in just a minute and adds so much yumminess. If you have the time, make it. You won't regret it.

Step by Step Instructions

Step 1: Prep the pan. Preheat the oven to 375°F. Spray a 9x13 glass baking dish well with baking spray. Tear the rolls into pieces and place them in the dish.

Step 2: Add the custard. Whisk the eggs, Greek yogurt, milk, both sugars, and vanilla together in a large bowl until well combined. Pour it over the rolls, making sure every piece is covered. Press down a bit so every little bit gets coated.

Step 3: Let it rest. Let the dish sit for 10 to 15 minutes so the rolls can soak up the custard. Don't skip this step. While it rests, make the streusel.

Step 4: Add the streusel. Mix the softened butter, flour, brown sugar, and salt with a fork (or your fingers) until well combined. Sprinkle it over the top.

Step 5: Bake. Bake at 375°F for 35 to 45 minutes. It's done when the top is browned and the center is set. There will still be a little jiggle, but the center shouldn't be liquidy. If the top is browning too fast and the middle isn't set yet, cover it loosely with foil.

Can You Make It Ahead?

Yes. I've assembled it the night before and it works fine, but the texture comes out softer, since the rolls have longer to soak up the custard. If you want it fluffier, make it the same day and give it the short rest before baking.

Variations

1. Add fresh fruit: Toss blueberries in with the torn rolls, then pour the custard over everything.
2. Add cinnamon: A few readers stir about a teaspoon of cinnamon into the custard and love it.
3. Make it dessert: Top each piece with a scoop of vanilla ice cream and some caramel sauce.

Looking for more French toast? Try my make-ahead French toast sticks

Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!

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