Of all the sweet breakfast options, French toast is perhaps my favorite. Any excuse to smother my meal in maple syrup is a win in my view, but there’s something about the smooth, eggy texture of French toast that I like. The classic skillet french toast is certainly a work of culinary beauty; the only thing I don’t enjoy about it is standing over the burner all morning.

If you have a house full of guests, cooking French toast for everyone can be a challenge. And often, you are the last to eat. We have a wonderful solution for that problem: our Hawaiian French Toast Bake. This make-ahead breakfast bake has made our lives much easier! Going all-in on the Hawaiian theme, we begin with everyone’s favorite: King’s sweet rolls. Stale bread is ideal for French toast, so put it out for a few hours before beginning the process.

When ready to prepare, cut or tear the rolls into small pieces and place half in the bottom of a casserole dish. You will then fill the dish with crushed pineapple and shredded coconut. Spread the remaining bread on top, then pour an egg, milk, and vanilla mixture over it all. At this time, refrigerate the casserole for at least 5 hours or overnight.

When morning arrives, all you have to do is whip up a quick streusel topping (which can also be done the night before) and bake this beauty for around 40 minutes. If the top is becoming too crispy for your liking, I recommend covering it with tinfoil for the final 10-15 minutes. You’ll know it’s finished when the center is stable and no longer jiggles.

Breakfast is served! Whipped cream, powdered sugar, maple syrup, and extra pineapple and coconut make for excellent toppings. Breakfast for a large crowd has never been easier!