French Toast Casserole
"This one brings me right back to slow Sunday mornings. The smell of cinnamon, butter, and vanilla filling the kitchen — that’s what brunch should feel like. I started making this version with Hawaiian rolls one day when I was out of bread, and I never looked back. They soak up the custard perfectly and bake into something that’s soft in the middle with that golden, buttery crust on top. It’s comfort food with a little finesse."
Estimated grocery cost: $10–$14 before tax
Estimated grocery costs vary by location, store, brand, and current prices. Estimates are before tax.
Ingredients
- For the Casserole
- For the Topping
Directions
- Preheat the oven to 350°F and grease a medium baking dish with butter. Tear the Hawaiian rolls into large chunks and spread them evenly in the dish.
- In a bowl, whisk together eggs, milk, heavy cream, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, melted butter, and a small pinch of salt.
- Pour the custard mixture evenly over the rolls, pressing lightly with a spoon so each piece soaks up the liquid. Let it sit for at least 10–15 minutes (or refrigerate overnight if you’re prepping ahead).
- In a small bowl, mix brown sugar, melted butter, and cinnamon for the topping. Drizzle this mixture over the top of the casserole.
- Bake uncovered for 35–40 minutes, until golden brown on top and the center is set but still slightly soft.
- Let it rest for 5–10 minutes before serving, then drizzle with maple syrup or dust with powdered sugar.
Chef Moe’s Tip
"Hawaiian rolls change the game here — they give you sweetness, softness, and that perfect rise. If you’re making this for brunch, prep it the night before and bake it fresh in the morning — that way the flavors soak in overnight. And when it comes out of the oven, hit it with a drizzle of warm butter or syrup while it’s still hot — that’s how you make people remember your brunch."
