- 1/2 cup heavy cream
- 1/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 can (20 ounces) crushed pineapple, well drained
- 1/2 cup sweetened shredded coconut, optional
- 3 tablespoons melted butter
For the Topping
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons cold butter, cut into small pieces
- 1/3 cup chopped pecans or macadamia nuts, optional
For Serving
- Powdered sugar
- Maple syrup
- Whipped cream
- Extra pineapple
- Toasted coconut
What Kind of Bread Should I Use?
Hawaiian sweet bread is the obvious choice here because it brings a soft, slightly sweet flavor that works beautifully with pineapple.
However, you don't have to use it.
Brioche, challah, French bread, or a sturdy white bread can all work.
In fact, slightly stale bread is ideal.
Day-old bread absorbs the custard without becoming quite as mushy as very fresh bread.
If your bread is fresh, cube it and leave it uncovered for an hour or two, or briefly dry the cubes in a low oven.
Helpful Kitchen Tools
You'll need:
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Cutting board
- Serrated knife
- Measuring cups and spoons
- Spatula
That's about it!
One bowl and one baking dish means cleanup is pretty painless, too.
Ingredient Additions and Substitutions
This recipe is delicious as written, but it's easy to customize.
Add Macadamia Nuts
For an even more Hawaiian-inspired flavor, add chopped macadamia nuts to the topping.
Their buttery crunch is fantastic with the soft French toast.
Add Bananas
Sliced bananas can be layered throughout the casserole.
Just make sure they're ripe but still firm.
Add More Coconut
Love coconut?
Add another 1/4 cup of shredded coconut to the bread mixture or sprinkle toasted coconut over the finished casserole.
Use Brioche
Brioche makes this bake especially rich and tender.
Challah is another excellent option.
Add Orange Zest
A teaspoon of finely grated orange zest gives the pineapple a lovely citrusy lift.
Make It Less Sweet
If you prefer a less-sweet breakfast, reduce the brown sugar in the custard and skip the powdered sugar or syrup when serving.
How to Make Hawaiian French Toast Bake
Step 1: Prepare the Bread
Cut the Hawaiian sweet bread into roughly 1-inch cubes.
If your bread is very fresh, let the cubes sit uncovered for a while so they can dry slightly.
Place the bread cubes into a greased 9x13-inch baking dish.
Step 2: Drain the Pineapple
Drain the crushed pineapple very well.
This is important!
Extra pineapple juice can make the casserole wetter than you'd like.
Press the pineapple gently in a fine-mesh strainer or use a clean spoon to remove excess liquid.
Scatter the pineapple over the bread cubes.
Step 3: Make the Custard
In a large bowl, whisk together:
- Eggs
- Milk
- Heavy cream
- Brown sugar
- Vanilla
- Cinnamon
- Salt
Whisk until smooth and well combined.
Step 4: Pour Over the Bread
Slowly pour the custard evenly over the bread and pineapple.
Use a spatula or the back of a spoon to gently press the bread down so it can absorb the custard.
Don't completely smash it.
We still want those lovely pieces of bread on top.
Step 5: Add Coconut
If you're using coconut, sprinkle it evenly over the casserole.
Then drizzle the melted butter over the top.
Step 6: Make the Topping
In a small bowl, combine the brown sugar and cinnamon.
Sprinkle it over the casserole.
Dot the top with the cold butter.
Add chopped pecans or macadamia nuts if you're using them.
Step 7: Chill
Cover the casserole and refrigerate it for at least 30 minutes, or preferably overnight.
This gives the bread plenty of time to absorb the custard.
And this is what makes it such a great holiday breakfast.
Step 8: Bake
When you're ready to bake, preheat the oven to 350°F.
Remove the casserole from the refrigerator while the oven heats.
Bake uncovered for approximately 40–50 minutes, or until the center is set and the top is golden brown.
If the top starts browning too quickly, loosely cover it with foil for the remainder of the baking time.
Step 9: Let It Rest
Let the French toast bake rest for about 10 minutes before serving.
This gives the custard time to finish setting.
Then dust with powdered sugar.
And bring out the maple syrup!
Can I Make Hawaiian French Toast Bake the Night Before?
Absolutely. That's one of the best things about it!
Assemble everything in the baking dish, cover it tightly, and refrigerate overnight.
In the morning, bake as directed.
If the casserole is very cold when it goes into the oven, it may need a few extra minutes.
For food safety, keep the unbaked casserole refrigerated rather than leaving it sitting on the counter overnight.
What to Serve With Hawaiian French Toast Bake
This is sweet enough to be the star of breakfast, but I love serving it with a few savory sides.
Try:
- Crispy bacon
- Breakfast sausage
- Scrambled eggs
- Fresh berries
- Sliced bananas
- Fresh pineapple
- Greek yogurt
- Orange slices
- Coffee
- Hot tea
For a holiday brunch, arrange fresh fruit around the casserole and add a bowl of warm maple syrup.
It looks beautiful with almost no extra effort.
Tips for the Best Hawaiian French Toast Bake
Use Slightly Stale Bread
This is probably the most important texture tip.
Bread that's a little dry absorbs the custard beautifully while still holding its shape.
Drain the Pineapple Well
Too much pineapple juice can make the center overly wet.
Don't skip this step.
Don't Rush the Soaking
If you have time, refrigerate the assembled casserole overnight.
The bread gets a chance to absorb all that wonderful vanilla-cinnamon custard.
Don't Overbake
The center should be set but still tender.
Overbaking can turn a soft French toast bake into a dry casserole.
Let It Rest Before Serving
Those 10 minutes after baking really help the texture come together.
How to Store Leftovers
Allow leftovers to cool and refrigerate them promptly in an airtight container.
Enjoy within about 3–4 days.
Reheat individual portions in the microwave, or place several servings in a baking dish and warm them gently in the oven.
Can You Freeze Hawaiian French Toast Bake?
Yes.
For best results, I recommend freezing baked portions rather than keeping the fully assembled uncooked casserole in the freezer.
Cool the baked casserole completely, wrap portions tightly, and freeze for up to about 2 months for best quality.
Thaw overnight in the refrigerator and reheat until hot.
Recipe Information
Prep Time: 15 minutes
Chill Time: 30 minutes to overnight
Bake Time: 40–50 minutes
Total Time: About 1 hour 30 minutes, or overnight if making ahead
Servings: 10–12
Difficulty: Easy
Best served: Warm
Frequently Asked Questions
Can I use regular white bread?
Yes. Hawaiian sweet bread gives the casserole its signature sweetness, but brioche, challah, French bread, or sturdy white bread can work beautifully.
Can I use fresh pineapple?
Absolutely. Finely chop it and drain off excess juice before adding it to the casserole.
Do I have to use coconut?
No. Coconut is completely optional. The pineapple and Hawaiian bread provide plenty of tropical flavor without it.
Can I make this without heavy cream?
Yes. You can replace the heavy cream with additional whole milk. The finished casserole will be slightly less rich but still delicious.
Why is my French toast bake soggy?
The most common reasons are too much liquid, overly fresh bread, insufficient baking time, or pineapple that wasn't drained well.
Using slightly stale bread and draining the pineapple thoroughly can make a big difference.
Can I add nuts?
Definitely! Macadamia nuts and pecans are both delicious.
Can I make this less sweet?
Yes. Reduce the brown sugar in the custard and topping, and serve it with less syrup.
Final Thoughts
There are some breakfasts that are simply practical.
And then there are breakfasts that make everybody wander into the kitchen asking, “What smells so good?”
Hawaiian French Toast Bake is definitely the second kind.
It's soft and custardy in the middle, golden around the edges, sweet with pineapple, buttery on top, and completely loaded with cozy breakfast flavor.
And because you can assemble it the night before, it's especially perfect for Christmas morning, Easter brunch, Mother's Day, or any weekend when you want something wonderful without spending the whole morning at the stove.
So pour yourself a cup of coffee, put this beautiful casserole in the oven, and get ready for that first warm, syrupy bite.
Breakfast doesn't get much easier—or more delicious—than this!
More Easy Breakfast Recipes to Try
If you love comforting breakfast recipes that can feed a crowd, try these next:
- 3-Ingredient Breakfast Egg Bake
- Brown Sugar Cinnamon Biscuit Wedges
- Southern Butter Biscuit Bites
- Easy Banana Bread
- Homemade Apple Cinnamon Bread
- Cuppa Cuppa Cake
If you make this Hawaiian French Toast Bake, leave a review and share a photo on Pinterest! I'd love to see your version and hear whether you added coconut, macadamia nuts, bananas, or your own favorite twist.
Approximate Nutrition Information
Per serving, based on 12 servings and without additional syrup or whipped cream:
Calories: 390
Carbohydrates: 48g
Protein: 10g
Fat: 18g
Saturated Fat: 9g
Sodium: 390mg
Sugar: 24g