Hawaiian Bread French Toast Bake: Caramelized Brunch Bliss
Forget boring brunch. This is the kind of dish that makes people stop mid-sentence and ask, “Wait—what is that?” Hawaiian Bread French Toast Bake is buttery, custardy, slightly tropical, and criminally easy.
It’s the brunch flex that tastes like a weekend vacation and looks like you spent hours… when you didn’t.
Serve it once and your group chat will never shut up about it. Ready to become the brunch MVP? Thought so.
The Special Touch in This Recipe
Hawaiian bread is the cheat code.
It’s slightly sweet and insanely fluffy, so it soaks up custard like a sponge while still baking up with golden, crisp edges. We’re adding a quick brown sugar butter drizzle that bakes into a caramelized base—think sticky bun meets French toast.
A whisper of pineapple juice and orange zest keeps it bright, while vanilla and cinnamon warm it up.
The final flourish? A sprinkle of toasted coconut and macadamias for texture that hits different.
Hawaiian Bread French Toast Bake: Caramelized Brunch Bliss
Course: Breakfast8
servings15
minutes45
minutes430
kcalWhat Goes Into This Recipe – Ingredients
1 large loaf (16–20 oz) Hawaiian sweet bread, cut into 1.5-inch cubes
6 large eggs
1 3/4 cups whole milk (or half-and-half for extra richness)
1/2 cup heavy cream (optional but luxurious)
1/4 cup pineapple juice (100% juice, not from concentrate if possible)
1/3 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Zest of 1 orange
4 tablespoons unsalted butter, melted
For the caramel base: 3 tablespoons butter + 1/3 cup brown sugar
Optional toppings: Toasted coconut flakes, chopped macadamia nuts, powdered sugar, warm maple syrup
Step-by-Step Instructions
- Prep the pan: Grease a 9×13-inch baking dish. In a small saucepan, melt 3 tablespoons butter with 1/3 cup brown sugar until glossy. Pour into the dish and tilt to coat the bottom.
- Cube the bread: Cut Hawaiian bread into chunky cubes. Slightly stale bread works best; if fresh, spread on a sheet pan and bake at 300ºF for 8–10 minutes to dry.
- Mix the custard: Whisk eggs, milk, cream, pineapple juice, sugars, vanilla, cinnamon, nutmeg, salt, and orange zest. Whisk until smooth—no eggy streaks.
- Assemble: Scatter bread cubes into the caramel-lined dish. Pour custard evenly over the top. Press gently so every piece meets the custard.
- Soak time: Let sit 20–30 minutes at room temp or cover and refrigerate overnight. Longer soak = creamier center. FYI, overnight is elite.
- Butter drizzle: Stir 4 tablespoons melted butter and spoon over the top. This helps those crispy, golden edges.
- Bake: Heat oven to 350ºF (175ºC). Bake uncovered 38–45 minutes, until puffed, golden, and the center is set but slightly custardy. If browning too fast, tent with foil.
- Finish strong: Rest 10 minutes. Add toasted coconut, macadamias, and a dusting of powdered sugar. Serve with warm maple syrup or a splash of cream.
How to Store
- Refrigerate: Cool completely, cover tightly, and store up to 4 days.
- Reheat: 300°F oven for 10–15 minutes, or microwave in 20–30 second bursts.
Add a spoon of milk before reheating to re-plump.
- Freeze: Wrap individual squares in plastic and foil; freeze up to 2 months. Thaw overnight in the fridge before reheating.
Wholesome Benefits
This is comfort food with some thoughtful edges. Eggs bring high-quality protein and choline for brain health.
Whole milk adds calcium and vitamin D. Citrus zest provides antioxidants and brightness without extra sugar. If you add nuts, you get healthy fats and fiber—your taste buds and your macro tracker both win, IMO.
Nutrition Stats
Per serving (8 servings, without toppings; estimate):
- Calories: ~430
- Protein: ~12 g
- Carbs: ~55 g
- Sugars: ~24 g
- Fat: ~18 g
- Saturated Fat: ~9 g
- Sodium: ~360 mg
- Fiber: ~2 g
These numbers vary based on bread brand, dairy choices, and extras.
Subbing half-and-half or extra toppings will nudge the totals upward—worth it for special occasions.
What Can Go Wrong
- Soggy center: Too much liquid or not enough bake time. Use the 9×13 dish, dry the bread if fresh, and bake until the middle just sets.
- Eggy pockets: Custard wasn’t mixed well or bread wasn’t pressed in. Whisk thoroughly and press down gently to saturate.
- Burnt top: Ovens vary.
If it browns early, tent with foil at the 25-minute mark.
- No caramelization: Don’t skip the brown sugar butter base—it’s the secret sauce. Also, preheat your oven fully for proper rise and color.
- Too sweet: Hawaiian bread is sweet already. If you’re topping with syrup, reduce granulated sugar in the custard to 1/4 cup.
Variations You Can Try
- Pina Colada Vibes: Swap half the milk for coconut milk; add 1/2 cup crushed pineapple (drained) and a touch of rum extract.
- Berries & Cream: Fold in 1 cup fresh blueberries or sliced strawberries; finish with whipped cream.
- Chocolate Macadamia: Add 1/2 cup dark chocolate chunks and 1/3 cup chopped macadamias.
Dangerous in the best way.
- Cinnamon Roll Twist: Increase cinnamon to 2 teaspoons and swirl in 3 tablespoons softened cream cheese before baking.
- Lighter Version: Use 2% milk, reduce sugars by 2 tablespoons, and skip the caramel base. Still delish, just leaner.
- Gluten-Free: Use a gluten-free brioche-style loaf and ensure all add-ins are GF-friendly.
FAQ
Can I prepare this the night before?
Yes. Assemble fully (except toppings), cover, and refrigerate overnight.
Bake straight from the fridge, adding 5–10 extra minutes if needed.
Do I have to use pineapple juice?
No, but it adds brightness and a subtle tropical note. Sub with milk or orange juice if that’s what you’ve got.
What if I don’t have Hawaiian bread?
Use brioche or challah; they’re rich and absorb custard well. You may want to add 1–2 extra tablespoons of sugar to mimic Hawaiian bread’s sweetness.
How do I keep the bottom from sticking?
Grease the pan and pour in the melted butter-brown sugar mixture first.
It doubles as nonstick insurance and caramel glaze.
Can I make this dairy-free?
Yes. Use full-fat coconut milk and a neutral plant milk, plus dairy-free butter. Flavor will lean more coconut (which honestly slaps).
How will I know it’s done?
The top should be golden, edges crisp, and the center set with a slight jiggle.
A knife inserted in the center should come out mostly clean.
Final Thoughts
Hawaiian Bread French Toast Bake is the kind of low-effort, high-impact recipe that earns you instant brunch credibility.
It’s plush inside, crisp outside, lightly tropical, and totally sharable. Whether you go classic with maple syrup or dress it up with coconut and macadamias, this bake always delivers.
Make it once, and it’ll be your not-so-secret signature forever.
