Pineapple Coconut French Toast Casserole

This post has been sponsored by King’s Hawaiian. All thoughts and opinions are my own. Thank you for supporting the brands that help make A Latte Food possible!

This tropical Pineapple Coconut French Toast Casserole is made with King’s Hawaiian Sweet Rolls, Del Monte Pineapple, Coconut, and Mauna Loa Macadamia Nuts! It’s an easy French Toast Casserole recipe that is full of sweet tropical flavor, perfect for breakfast or brunch!

Aloha! Back when I was in college, I worked at one of the libraries on campus (seriously, best job ever).

At the time, my boss had family back in Hawaii, and every year she would travel to the islands for a visit. Every time she came back from vacation, she would bring back with her a variety of Hawaiian candies for us workers (can you see why this was the best job ever??).

My absolute favorites?

Anything that included macadamia nuts or coconut.

So, naturally, for National Hawaiian Foods Week, I had to make something that included both of those amazing Hawaiian flavors to get all of us in the Aloha spirit (even if we don’t live anywhere near the tropics 😢)!

Considering my love of breakfast (it’s a deep, deep love), Pineapple Coconut French Toast Casserole was the only answer.

On May 25, 2016, the U.S. Senate unanimously declared the second week in June as National Hawaiian Foods Week!

As such, June 11th-17th is National Hawaiian Foods Week, which not only generates awareness about Hawaiian foods, it also honors “Hawaii’s contributions to the culinary heritage of the United States.”

So, in honor of National Hawaiian Foods Week, King’s Hawaiian and a variety of other brands have partnered together to help get us all in the Aloha state of mind and celebrate the Hawaiian way!

Let me tell you, this Pineapple Coconut French Toast Casserole is the perfect way to get in the spirit!

So, let’s talk about the basics here in this French Toast Casserole Recipe.

The key ingredients:

-King’s Hawaiian Bread

-Del Monte Canned Pineapple

-Mauna Loa Macadamia Nuts

and

-Shredded Coconut

Butter, sugar, brown sugar, vanilla extract, almond extract, eggs, and milk make up the rest of this casserole.

Apart from the flavors here, my favorite part of this breakfast dish is that it’s almost entirely made the night before, and the morning of, it’s sprinkled with a brown sugar crumble and baked off in the oven.

Easy peasy.

Add on some maple syrup (or some sort of fruit syrup would be ahh-mazing!), coconut, pineapple, macadamia nuts, and you’ve got yourself a little slice of Hawaiian heaven right at home.

Are you feeling the tropics yet??

Print

Pineapple Coconut French Toast Casserole

Prep Time

6 hrs 20 mins

Cook Time

45 mins

Total Time

7 hrs 5 mins

 

This tropical Pineapple Coconut French Toast Casserole is made with King's Hawaiian Sweet Rolls, Del Monte Pineapple, Coconut, and Mauna Loa Macadamia Nuts! It's an easy French Toast Casserole recipe that is full of sweet tropical flavor, perfect for breakfast or brunch!

Course: Breakfast, Brunch

Cuisine: American

Keyword: Pineapple Coconut French Toast Casserole

Servings: 12 Servings

Author: Michelle

Ingredients

Pineapple Coconut French Toast Casserole

• 1 package King's Hawaiian Sweet Rolls
• 6 eggs
• 1 1/2 cups milk
• 1/4 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 1 tsp almond extract
• 1 cup Del Monte Canned Pineapple, chopped finely
• 1/2 cup shredded coconut
• 1/2 cup Mauna Loa Macadamia Nuts, chopped finely

Brown Sugar Topping

• 1 cup flour
• 1 cup brown sugar
• 8 Tbsp butter, cold and cubed
• 1/3 cup shredded coconut

Toppings

• Extra Del Monte Canned Pineapple
• Extra Coconut
• Extra Mauna Loa Macadamia Nuts
• Maple Syrup
• Powdered Sugar

Instructions

1. Spray a large baking dish (8x11 or 9x13) with baking spray.
2. Tear the King's Hawaiian Sweet Rolls in small pieces. Spread half of the bread over the bottom of the casserole dish.
3. Sprinkle in the Del Monte Canned Pineapple, coconut, and Mauna Loa Macadamia Nuts.
4. Spread the remainder of the bread on top, in an even layer.
5. In a blender, blend milk, eggs, sugar, vanilla extract and almond extract together. Pour the mixture evenly over the casserole.
6. Cover the casserole and refrigerate overnight (or at least 6 hours).
7. Preheat the oven to 350 degrees.
8. In a small bowl, mix brown sugar and flour together. With a fork or pastry cutter, mix butter into the flour mixture until it resembles coarse crumbs. Add in coconut.
9. Sprinkle the topping evenly over the top of the casserole.
10. Bake for 40-45 minutes, or until the casserole is golden brown on top and set in the center (at about the 35 minute mark, I usually tent foil over the casserole--this keeps the top of the casserole from getting too dark).
11. Serve with maple syrup or other toppings.
12. Enjoy!
13. Refrigerate leftovers.