This Hawaiian Roll French Toast Casserole is an irresistible combination of soft, custardy Hawaiian rolls infused with fragrant cardamom and fresh raspberries, all topped with a sweet, crunchy almond crust. Use cranberries instead!
If you love Hawaiian rolls, then you will love the Hawaiian roll cinnamon rolls and the easy hot cross buns made with it!
Why You'll Love This Hawaiian Roll French Toast Casserole
This is the best French toast casserole recipe! It features tender, custard-soaked sweet Hawaiian rolls infused with fragrant cardamom, while the raspberries baked into the casserole add a fruity, tart contrast in both flavor and color. It's similar to our eggnog croissant bread pudding made using cranberries!
The crisp, crunchy almond topping creates the perfect balance of textures in every bite. Perfect for Mother's day brunch, Christmas breakfast and brunch, especially when you have overnight guests and want something special without spending hours in the kitchen.
-maria doss
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Ingredients you'll need
- Bread: Use one package of 12 King's Hawaiian sweet rolls for the best results. See the notes below for alternative bread substitutions.
- Raspberries: You'll need fresh raspberries for this recipe, but cranberries or blueberries or chopped strawberries will also work. However, I personally love the sweet-tart flavor of raspberries paired with ground cardamom, as in the mango and raspberry clafoutis.
- Cardamom: You will need about 4 teaspoons of ground cardamom powder for both the casserole and the topping. Love the flavor and aroma of cardamom? Check out our round-up of cardamom recipes.
- Eggs: Essential for the custard base, providing structure and richness.
- Dairy: For a rich and creamy texture, use a combination of milk and heavy cream. However, you can substitute with 2 ½ cups of whole milk and skip the heavy cream if preferred.
- Almonds: As in the pumpkin almond croissants, sliced almonds provide a delicate crunch, creating a delightful contrast in texture to the soft, creamy pudding.
Tips for Success
- Let the casserole rest for at least 10 minutes after baking. This gives the custard time to set, making it easier to serve.
- Whisk the egg mixture thoroughly so everything is well combined and no streaks of egg remain.
- Keep an eye on the top as it bakes. If it's browning too quickly, cover loosely with foil and continue baking until the center is set. Avoid overbaking, which can dry out the casserole.
- Give the Hawaiian rolls enough time to soak up the egg mixture for that soft, custardy center. If the bread doesn't absorb the custard properly, the casserole may turn out unevenly textured.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave in 30-second increments until warmed through.
More brunch recipes
Hawaiian Roll French Toast Casserole
Ingredients
For the casserole
- 1 package King's Hawaiian Original Hawaiian Sweet Rolls 12 rolls
- 1 ½ cups raspberries (or use 1 to 1 ½ cups cranberries)
- 8 large eggs
- 2 cups whole milk
- ½ cup heavy cream (or use whole milk)
- ¾ cup sugar
- 2 teaspoons ground cardamom powder (or use 1 teaspoon vanilla)
- ¼ teaspoon salt
For the topping
- 1 cup sliced almonds
- ¼ cup sugar
- 2 teaspoons ground cardamom powder (or use 1 teaspoon cinnamon if using vanilla)
- 4 tablespoons butter at room temperature
Instructions
- Prep. Spray a 9x13 inch baking pan with cooking spray. Separate the 12 rolls and slice each roll in half. Set aside.
- Mix custard. Add 8 eggs, 2 cups milk, ½ cup cream, ¾ cup sugar, 2 teaspoon cardamom and ¼ teaspoon salt to the baking pan. Whisk gently until well combined and sugar is mostly dissolved.
- Soak. Place the sliced rolls, cut side down, into the custard in an even layer, gently pressing them down to help the bread absorb the custard. Let it soak for 20 to 30 minutes, or cover the pan and refrigerate overnight to bake the next morning.👉 Be sure to place the cut side down in the custard to help the rolls soak up the mixture.
- Preheat the oven to 350°F before baking.
- Make topping. Mix 1 cup sliced almonds, ¼ cup sugar and 2 teaspoon cardamom together in a separate bowl. Add 4 tablespoon softened butter and mix with your fingertips until evenly combined.
- Finish. Sprinkle the raspberries or cranberries evenly, pushing them into the casserole and sprinkle the prepared topping evenly over it.
- Bake. Bake for 45 to 50 minutes or until puffed and pale golden. If you have removed the casserole from the fridge, it might take a few extra minutes. 👉 Cover with foil if the top is browning too quickly.
- Serve. Remove it from the oven and let it rest for a few minutes to firm up slightly. Then, serve hot!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
FAQ'S
I love using Hawaiian rolls because their soft, fluffy texture creates a creamy, almost bread-pudding-like French toast casserole. If you don't have them on hand, brioche, challah, or soft Italian or French bread work well, too. For the best texture, use bread that's slightly stale and dry so it absorbs the custard without turning soggy.
Yes! Assemble the casserole the night before, leaving out the fruit and almond sugar topping. Cover and refrigerate for up to 12 hours. In the morning, add the raspberries or cranberries and sprinkle the almond sugar topping over the top, then bake as directed. It's a great way to get breakfast ready ahead of time for Easter, Christmas, or any special morning, so you can enjoy more time with family!
Absolutely! Simply leave out the almonds and swap the almond sugar topping for an easy cardamom crumble. Mix ¼ cup all-purpose flour, 3 tablespoons sugar, and 2 teaspoons ground cardamom in a bowl. Cut in 4 tablespoons of butter until the mixture is crumbly, then sprinkle it over the casserole before baking. You’ll still get a delicious, buttery topping with a hint of warm cardamom!
The top should be golden brown, and the center should feel set with only a slight jiggle. To check for doneness, insert a toothpick into the center. It should come out without any wet custard clinging to it. If it does, bake for a few more minutes and check again.
Looking for more baked bread puddings? Try my air fryer bread and butter pudding recipe next!
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
