-
Spray a large baking dish (8x11 or 9x13) with baking spray.
-
Tear the King's Hawaiian Sweet Rolls in small pieces. Spread half of the bread over the bottom of the casserole dish.
-
Sprinkle in the Del Monte Canned Pineapple, coconut, and Mauna Loa Macadamia Nuts.
-
Spread the remainder of the bread on top, in an even layer.
-
In a blender, blend milk, eggs, sugar, vanilla extract and almond extract together. Pour the mixture evenly over the casserole.
-
Cover the casserole and refrigerate overnight (or at least 6 hours).
-
Preheat the oven to 350 degrees.
-
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.
-
Sprinkle the topping evenly over the top of the casserole.
-
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).
-
Serve with maple syrup or other toppings.
-
Enjoy!
-
Refrigerate leftovers.