Hawaiian French Toast Casserole
6
servings10
minutes45
minutesIngredients
1 loaf (about 12 slices) of Hawaiian Bread
1 1/2 cup coconut milk
1/2 cup butter
5 eggs
1/2 tsp rum extract
1 cup canned crushed pineapple
1 cup brown sugar (divided in half)
2 tsp cinnamon (divided in half)
Directions
- Melt butter and pour into 9×13 casserole dish
- Slice the entire loaf of bread into 1-2 inch cubes (no need to be precise!)
- Place half the bread cubes into the dish and dollop about half the pineapple on top
- Sprinkle half the brown sugar and cinnamon on top of that
- Place the remaining cubes into the dish and top with remaining pineapple
- Sprinkle with remaining brown sugar and cinnamon
- Mix together eggs, coconut milk and rum extract and pour over the entire dish, then cover with aluminum foil
- At this point you can either wait at least 30 minutes OR refrigerate the entire dish overnight
- Bake covered in a preheated oven at 350F for about 30 minutes
- Remove the foil and bake another10-20 minutes, or until the casserole is not super jiggly
- Serve with whipped cream or syrup- or plain!
This breakfast casserole is a holiday favorite at our house- especially for Christmas morning. I can throw it together the night before, and then stick it in the oven in the morning. The coconut milk is so silky smooth and the pineapple and brown sugar mixed is divine.
You could top this with flaked coconut if you’re into that kind of thing.
I never measure the pineapple, I just chuck in the whole can. You could chop up a fresh pineapple if you have one laying around, just try and dice it into small pieces.
Also, you could swap vanilla extract for the rum extract, but trust me, it’s pretty good with the rum!
I’ve also thought about making a vanilla bean sort of frosting drizzle for this, but it really doesn’t need it.
Enjoy!
