Here’s a sweet and tropical twist on classic French toast — perfect for brunch or a make-ahead breakfast! 🍍🍞🥥
🌺 Hawaiian French Toast Bake
📝 Ingredients (Serves 6–8)
Bread & Fruit Layer
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1 loaf of challah or brioche bread (about 12 oz / 340g), cut into 1-inch cubes
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1 cup diced fresh pineapple (or canned, drained)
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½ cup shredded coconut (unsweetened)
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½ cup chopped macadamia nuts (optional)
Custard
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6 large eggs
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1 cup whole milk
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½ cup heavy cream
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½ cup sugar (or ⅓ cup for less sweet)
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1 tsp vanilla extract
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¼ tsp salt
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¼ tsp cinnamon (optional)
Topping
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¼ cup brown sugar
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2 tbsp melted butter
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½ cup shredded coconut
👩🍳 Instructions
1️⃣ Prep the Pan
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Grease a 9×13-inch baking dish.
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Layer bread cubes evenly in the dish.
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Sprinkle pineapple, coconut, and macadamia nuts over the top.
2️⃣ Make the Custard
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In a bowl, whisk together eggs, milk, cream, sugar, vanilla, salt, and cinnamon.
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Pour evenly over the bread mixture, pressing lightly so the bread absorbs the custard.
3️⃣ Refrigerate (Optional)
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Cover and refrigerate for at least 1 hour or overnight for a custard-soaked bake.
4️⃣ Add Topping
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Mix brown sugar, melted butter, and coconut.
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Sprinkle over the soaked bread mixture.
5️⃣ Bake
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Preheat oven to 350°F (175°C).
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Bake uncovered for 45–55 minutes, until the custard is set and top is golden brown.
6️⃣ Serve
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Let cool 5–10 minutes before slicing.
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Optional: Drizzle with maple syrup or a dusting of powdered sugar.
💡 Tips
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Substitute pineapple with mango or diced peaches for variation.
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For extra richness, fold in ½ cup cream cheese cubes.
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Can be made ahead and reheated; great for holiday brunches.
If you want, I can also create a mini cupcake version of this Hawaiian French Toast Bake — perfect for individual servings.