Hawaiian Roll French Toast Casserole

yellow french toast casserole topped with pink raspberries in a grey dish.

Hawaiian Roll French Toast Casserole

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!

Course Breakfast

Cuisine American

Keyword french toast casserole, hawaiian rolls french toast casserole, raspberry french toast casserole

Prep Time 15

Cook Time 55

Soaking time 20

Total Time 1 30

Servings Servings

Calories 256kcal

Author Maria Doss

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!

Video

Notes

Other types of bread to use: Brioche, challah, or soft Italian or French bread are all great options.

Not a fan of cardamom? Vanilla extract, almond extract, ground cinnamon, or even lemon zest make delicious substitutes for cardamom.

Nutrition