Hawaiian French Toast bake
Prep Time: 15 minutes
Chill Time: 4 hours or overnight
Bake Time: 45–50 minutes
Total Time: ~5 hours (includes chill time)
Serves: 8
Difficulty: Easy
Flavor Intensity: Sweet, tropical, and rich
Introduction
Craving a sweet, tropical twist on a brunch classic? This Hawaiian French Toast Bake is everything you love about traditional French toast—but infused with coconut milk, pineapple, and sweet Hawaiian bread. It’s soft, custardy, and golden on top with hints of vanilla and cinnamon. The tropical fruit and a buttery coconut topping make every bite feel like breakfast on a beach in Maui.
Perfect for holidays, Sunday brunches, or even breakfast-for-dinner, this make-ahead baked French toast will become a go-to in your kitchen. It’s easy, crowd-pleasing, and pairs beautifully with coffee or mimosas.
Ingredients
For the French Toast Base:
- 1 loaf of Hawaiian sweet bread (about 16 oz), cubed
- 5 large eggs
- 1 1/4 cups coconut milk (or regular whole milk)
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup crushed pineapple, well-drained
For the Coconut Streusel Topping:
- 1/2 cup shredded sweetened coconut
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/4 cup unsalted butter, melted
Optional Toppings for Serving:
- Toasted coconut flakes
- Fresh pineapple chunks
- Whipped cream
- Maple syrup
- Macadamia nuts, chopped
Step-by-Step Instructions
Step 1: Prepare the Bread
- Cut the Hawaiian sweet bread into 1-inch cubes.
- Spread into a lightly greased 9×13-inch baking dish.
Tip: Use slightly stale bread for better texture—it soaks up the custard without becoming mushy.
Step 2: Mix the Custard
In a large mixing bowl, whisk together:
- Eggs
- Coconut milk
- Heavy cream
- Brown sugar
- Vanilla
- Cinnamon
- Salt
Then, fold in the drained crushed pineapple.
Step 3: Combine and Chill
- Pour the custard evenly over the bread cubes.
- Gently press the bread down to ensure it absorbs the mixture.
- Cover tightly with foil or plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Step 4: Make the Coconut Streusel Topping
In a small bowl, mix:
- Shredded coconut
- Brown sugar
- Flour
- Cinnamon
- Melted butter
Stir until crumbly. Cover and store in the fridge until ready to bake.
Step 5: Bake the French Toast
- Preheat oven to 350°F (175°C).
- Remove the dish from the fridge and sprinkle the coconut streusel topping evenly over the soaked bread.
- Bake uncovered for 45–50 minutes, or until golden brown and the center is set.
Tip: If the top starts to brown too quickly, cover with foil during the last 10 minutes of baking.
Step 6: Serve It Up
Let the Hawaiian French Toast Bake cool for 5–10 minutes before slicing.
Top with:
- Toasted coconut
- Fresh pineapple
- Maple syrup
- Whipped cream
- Chopped macadamia nuts
Serve warm and enjoy a bite of paradise with every forkful.
Serving Suggestions
This tropical bake pairs wonderfully with:
- Bacon or sausage for a salty-sweet combo
- Fresh fruit salad (especially mango, kiwi, and berries)
- Coffee with coconut milk creamer
- Tropical mimosas (pineapple juice + champagne)
It’s perfect for:
- Brunch parties
- Easter or Mother’s Day
- Holiday breakfasts
- Potluck gatherings
Make-Ahead & Storage Tips
Make-Ahead:
This is a great overnight recipe. Prep the night before and just bake in the morning.
Freezing:
Bake it first, then cool and wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in the oven at 350°F for 20–25 minutes.
Leftovers:
Store in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave or oven.
Customization Ideas
Tropical Fruit Medley
Mix in chopped mango, banana, or papaya for more island flavor.
Chocolate Chip Twist
Add white chocolate or dark chocolate chips for a decadent upgrade.
Coconut Cream Drizzle
Top with a glaze made from coconut milk and powdered sugar.
Gluten-Free Version
Use your favorite gluten-free sweet bread and ensure your streusel ingredients are GF-friendly.
Nutritional Info (Per Serving, Approximate)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 370 kcal |
| Carbohydrates | 38g |
| Protein | 7g |
| Fat | 20g |
| Saturated Fat | 13g |
| Fiber | 2g |
| Sugar | 20g |
| Sodium | 220mg |
Note: This may vary based on exact brands and topping choices.
FAQs
Can I use a different kind of bread?
Yes, brioche or challah also work beautifully if Hawaiian bread isn’t available.
What if I don’t like coconut?
Substitute regular milk for coconut milk, skip the shredded coconut in the topping, and use butter instead of coconut oil (if you’re adapting).
Can I make this dairy-free?
Yes! Use coconut cream instead of heavy cream and a plant-based milk alternative. Use dairy-free butter for the streusel.
Can I make it less sweet?
Cut the brown sugar in half in both the custard and topping. You’ll still get sweetness from the pineapple and bread.
Conclusion
The Hawaiian French Toast Bake is a tropical, comforting, and crowd-pleasing breakfast casserole you’ll come back to again and again. With its creamy coconut custard, bursts of pineapple, and irresistible coconut streusel, it’s like a vacation in every bite. Best of all, it’s make-ahead, customizable, and guaranteed to impress anyone lucky enough to be at your breakfast table.