Hawaiian Roll French Toast Casserole with Raspberries and Cardamom

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

Hawaiian Roll French Toast Casserole with Raspberries and Cardamom

This Hawaiian Roll French Toast Casserole with Raspberries and Cardamom is an irresistible combination of soft, custardy Hawaiian rolls infused with fragrant cardamom and fresh raspberries, all topped with a sweet, crunchy almond crust. The warm aroma and irresistible flavor will transform your morning into something truly special!

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

Casserole

1 package King's Hawaiian Original Hawaiian Sweet Rolls 12 rolls
1 ½ cups raspberries
8 large eggs
2 cups whole milk
½ cup heavy cream
¾ cup sugar
2 teaspoons ground cardamom powder
¼ teaspoon salt

Topping

1 cup sliced almonds
¼ cup sugar
2 teaspoons ground cardamom powder
4 tablespoons butter at room temperature

Instructions

Spray a 9x13 inch baking pan with nonstick spray.
Separate the 12 rolls and slice each in half. Set aside.
Add the eggs, milk, cream, ¾ cup sugar, 2 teaspoons ground caradmom and salt into the baking pan. Whisk gently well until well combined to avoid lumps.
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.
👉 Be sure to place the cut side down in the custard to help the rolls soak up the mixture.
Let it soak for 20 to 30 minutes, or cover the pan and refrigerate overnight to bake the next morning.
For the topping, mix the sliced almonds, ¼ cup sugar and 2 teaspoons ground cardamom together in a seperate bowl. Add the softened butter and mix until combined.
Preheat the oven to 350°F before baking.
Add the fresh raspberries evenly, pushing them into the casserole and sprinkle the prepared topping evenly over it.
Bake for 50 to 60 minutes or until puffed and golden.
Tip: If you have removed the casserole from the fridge, then let it come to room temperature for 15 to 30 minutes before baking.
Remove it from the oven and let it rest for a few minutes to firm up slightly. Then, serve hot!

Video

Notes

Cover with foil if the top is browning too quickly. Make sure not to overbake.

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

To make it nut-free: To make a topping without nuts, mix ¼ cup all purpose flour, 3 tablespoons sugar and 2 teaspoons ground cardamom together. Cut 4 tablespoons of butter into this mixture until crumbly. Sprinkle and bake!

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

Nutrition