This tropical Pineapple Coconut French Toast Casserole is made with King's Hawaiian Sweet Rolls, Del Monte Pineapple, Coconut, and Mauna Loa Macadamia Nuts! It's an easy French Toast Casserole recipe that is full of sweet tropical flavor, perfect for breakfast or brunch! best french toast casserole, easy brunch recipes, homemade french toast casserole recipe
Pineapple Coconut French Toast Casserole
Prep Time
6 hrs 20 mins
Cook Time
45 mins
Total Time
7 hrs 5 mins
 
This tropical Pineapple Coconut French Toast Casserole is made with King's Hawaiian Sweet Rolls, Del Monte Pineapple, Coconut, and Mauna Loa Macadamia Nuts! It's an easy French Toast Casserole recipe that is full of sweet tropical flavor, perfect for breakfast or brunch!
Course: Breakfast, Brunch
Cuisine: American
Keyword: Pineapple Coconut French Toast Casserole
Servings: 12 Servings
Author: Michelle
Ingredients
Pineapple Coconut French Toast Casserole
  • 1 package King's Hawaiian Sweet Rolls
  • 6 eggs
  • 1 1/2 cups milk
  • 1/4 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup Del Monte Canned Pineapple, chopped finely
  • 1/2 cup shredded coconut
  • 1/2 cup Mauna Loa Macadamia Nuts, chopped finely
Brown Sugar Topping
  • 1 cup flour
  • 1 cup brown sugar
  • 8 Tbsp butter, cold and cubed
  • 1/3 cup shredded coconut
Toppings
  • Extra Del Monte Canned Pineapple
  • Extra Coconut
  • Extra Mauna Loa Macadamia Nuts
  • Maple Syrup
  • Powdered Sugar
Instructions
  1. Spray a large baking dish (8x11 or 9x13) with baking spray.
  2. Tear the King's Hawaiian Sweet Rolls in small pieces. Spread half of the bread over the bottom of the casserole dish.
  3. Sprinkle in the Del Monte Canned Pineapple, coconut, and Mauna Loa Macadamia Nuts.
  4. Spread the remainder of the bread on top, in an even layer.
  5. In a blender, blend milk, eggs, sugar, vanilla extract and almond extract together. Pour the mixture evenly over the casserole.
  6. Cover the casserole and refrigerate overnight (or at least 6 hours).
  7. Preheat the oven to 350 degrees.
  8. In a small bowl, mix brown sugar and flour together. With a fork or pastry cutter, mix butter into the flour mixture until it resembles coarse crumbs. Add in coconut.
  9. Sprinkle the topping evenly over the top of the casserole.
  10. Bake for 40-45 minutes, or until the casserole is golden brown on top and set in the center (at about the 35 minute mark, I usually tent foil over the casserole--this keeps the top of the casserole from getting too dark).
  11. Serve with maple syrup or other toppings.
  12. Enjoy!
  13. Refrigerate leftovers.