Serves 12
60 min
Super Easy Coconut French Toast Bake
Recipe GLPRcf6a7eb943bf86
A tropical twist on a breakfast classic, this baked French toast combines sweet Hawaiian dinner rolls with creamy coconut milk, eggs, and whole milk for a custardy, comforting dish. Baked until puffy and set, it's topped with fresh banana slices, strawberries, and flaked coconut for a delicious morning or brunch treat. Perfect for feeding a crowd—no flipping required!
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Ingredients
1 package (approximately 12 rolls) King's Hawaiian Original Hawaiian Sweet Dinner Rolls
7 large eggs
1 can (14 oz) coconut milk
1 cup whole milk
2 teaspoons vanilla extract
as needed sliced bananas
as needed sliced strawberries
as needed flaked coconut
as needed turbinado sugar
as needed (optional, for serving) maple syrup
Directions
Preheat your oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
Tear the Hawaiian sweet dinner rolls into bite-sized pieces and distribute them evenly across the prepared baking dish.
In a large mixing bowl, whisk together the 7 eggs, coconut milk, whole milk, and vanilla extract until well combined.
Pour the egg mixture over the torn bread pieces, making sure all the bread is saturated with the custard. Let it sit for a minute so the bread absorbs some of the liquid.
Bake for 40–45 minutes. The bake is done when the top is golden and the center is puffy and firm (it should not jiggle when you gently shake the dish). If the top begins to brown too quickly, loosely cover with foil.
For extra caramelization, sprinkle the top with turbinado sugar and arrange banana slices on top, then return to the oven uncovered for 2–3 minutes until the sugar begins to golden.
Remove from the oven and let rest for 15 minutes to allow the custard to set further.
Top with fresh strawberry slices and flaked coconut. Drizzle with maple syrup if desired, and serve warm.
