The buttery and sweetness of King’s Hawaiian bread makes this french toast overnight bake a delight. I love breakfast casseroles I can prepare the night before and just bake in the morning. It makes for a stress free family breakfast with minimal clean up. Perfect for any brunch menu or special holiday breakfast.
HERE’S HOW TO MAKE IT
Coat a 9X13 baking dish with room temperature butter. Cube the King’s Hawaiian rolls and place in a large mixing bowl.
In a separate mixing bowl, whisk together whole milk, eggs, vanilla extract, cinnamon and nutmeg. Pour it through a sieve into a mixing bowl with the lemon zest and blend to combine. Pour the milk egg liquid over the cubed bread and toss to coat.
Note: To get that smooth custard -like finish, it’s important to remove any egg particles that didn’t whisk well.
Layer half the bread mixture at the bottom of the prepared baking dish, followed by half the blueberries. Arrange them in an even layer. Repeat layers and pour any remaining liquid over the dish. Don’t press down as you don’t want to flatten the fluffy cubed bread. Cover with plastic wrap and refrigerate overnight. If you’re making it the same day, refrigerate the casserole at least two hours.
Make the crumb topping by whisking together flour, sugar, cinnamon, nutmeg and a tiny pinch of salt in a small bowl. Using your hands cut the cubed butter with the flour mixture until it is coarse and crumbly – about the size of small peas. Place the crumble in a Ziploc bag and refrigerate with the casserole.
Note: You can do the crumble topping in the morning, but I like to get it all prepared and leave the kitchen spotless. I even prepare the coffee pot and set the table.
In the morning, preheat the oven to 350°F and remove the casserole from the refrigerator. Remove the plastic wrap and spread the crumb topping evenly over the casserole. Bake for 35 minutes or until golden brown. Sprinkle a little extra lemon zest and dust with powdered sugar. Serve warm with maple syrup on the side.
Adapted from DamnDelicious.com.
Hawaiian Blueberry French Toast Bake
A buttery and sweet delight! King's Hawaiian Sweet Rolls make this overnight blueberry french toast bake a light and fluffy scrumptious breakfast casserole.
Ingredients
Blueberry French Toast Casserole
- unsalted butter for coating the baking dish
- 1 12-count King's Hawaiian Sweet dinner rolls
- fresh blueberries (about ½ pint or 6 ounces)
- 1½ cup whole milk or half and half
- 3 extra large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon fresh ground nutmeg
- zest 2 lemons, plus more for garnish
- confectioner's sugar for garnish
Crumb Topping
- ⅓ cup all purpose flour
- ⅓ cup brown sugar
- 5 Tablespoons unsalted butter, slightly chilled and cut in cubes
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- tiny pinch of kosher salt
Instructions
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Coat a 9X13 baking dish with unsalted, room temperature butter. Cube the King's Hawaiian rolls and place in a mixing bowl.
-
In a separate mixing bowl, whisk together whole milk, eggs, vanilla extract, cinnamon and nutmeg. Pour it through a sieve into another mixing bowl with the lemon zest and blend to combine. Pour the milk egg liquid over the cubed bread and toss to coat.
-
Layer half the bread mixture at the bottom of the prepared baking dish, followed by half the blueberries. Arrange them in an even layer. Repeat layers and pour any remaining liquid over the dish. Cover with plastic wrap and refrigerate overnight. Don't press down as you don't want to compact the fluffy cubed bread.
-
Make the crumb topping by whisking together flour, sugar, cinnamon, nutmeg and a tiny pinch of salt in a small bowl. Using your hands cut the cubed butter with the flour mixture until it is coarse and crumbly, about the size of small peas. Place the crumble in a Ziploc bag and refrigerate along with the casserole.
-
In the morning, preheat the oven to 350°F and remove the casserole from the refrigerator. Remove the plastic wrap and spread the crumb topping evenly over the casserole. Bake for 35 – 40 minutes or until golden brown. Allow to cool and set for 5 minutes before serving.
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Garnish with a extra lemon zest and dust with powdered sugar. Serve it with maple syrup.
Recipe Notes
Notes: If you’re making the casserole the same day, refrigerate at least two hours before sprinkling the crumble topping and baking.
Adapted from DamnDelicious.com
