Alright, let’s talk about this Hawaiian roll French toast casserole thing, ya hear? I ain’t no fancy cook, but even I can whip this up. It’s so dang easy, you won’t believe it. My grandkids, they love this stuff. Always beggin’ me to make it, bless their hearts.
First off, you gotta get them Hawaiian rolls. You know, the soft, sweet ones. Them store-bought ones work just fine, don’t go breakin’ your back tryin’ to make ’em from scratch, ain’t nobody got time for that. You need a whole mess of ’em, like a whole package, maybe two if you got a big family or some hungry mouths to feed. Hawaiian rolls are key, that’s what makes it special, see?
Then you gotta mix up the eggy stuff. Crack some eggs, like maybe a dozen, depends on how many rolls you got. Don’t be stingy with the eggs, that’s what makes it all custardy and good. And you gotta put in some milk, the regular kind, not that fancy almond stuff. And a splash of vanilla, you know, the stuff that smells sweet. And cinnamon, gotta have cinnamon, that’s what makes it taste all warm and cozy. Whisk it all up real good, like you’re beatin’ eggs for a scramble, but a little bit more gentle, you don’t wanna make a mess.
- Eggs – a bunch, maybe a dozen
- Milk – the regular kind
- Vanilla – a splash or two
- Cinnamon – don’t be shy
Now, you gotta get a big ol’ pan, like the kind you bake a cake in, or a casserole dish, whatever you call it. Grease it up real good with some butter or that spray stuff, so the rolls don’t stick. Then you just tear up them Hawaiian rolls and put ’em in the pan. Don’t gotta be neat about it, just rip ’em up and throw ’em in. You want ’em all snug in there, but not too squished.
Then you pour that eggy mixture all over the rolls, makin’ sure every little piece gets soaked up good. You want them rolls to be swimmin’ in that eggy goodness. Let it sit for a bit, maybe like 10 minutes, or longer if you got the time, so the rolls can soak up all that flavor. Letting it soak is super important, that’s the secret, don’t rush it.
After it’s soaked, you can add some extra stuff if you want, like some chopped nuts, or raisins, or even some chocolate chips if you’re feelin’ fancy. My grandkids, they like it with some chopped pecans, says it makes it crunchy. Kids these days, always wantin’ somethin’ crunchy.
Then you bake it in the oven, at like 350 degrees, I think. Or maybe it’s 375? Just look in your cookbook, or ask your neighbor, they’ll know. Bake it for like half an hour, or until it’s all golden brown and puffy lookin’. You’ll know it’s done when it looks all cooked through and smells like heaven. And when it is all baked and golden, you know you have got a great Hawaiian roll French toast casserole
Let it cool down a bit before you dig in, ’cause it’ll be hot as blazes. You can drizzle some syrup on top, or some powdered sugar, or just eat it plain, it’s good any which way. My grandkids, they like it with whipped cream and berries, but that’s just too much fuss for me. I like it simple, just a little bit of syrup is all you need. This Hawaiian roll french toast casserole recipe is the best thing since sliced bread I tell ya.
And the best part? It’s easy to clean up. Just one pan to wash, ain’t nothin’ worse than a sink full of dishes, am I right? So there you have it, Hawaiian roll French toast casserole, even a blind squirrel could make this thing. Now go on and try it, you won’t be sorry. And you will see this Hawaiian roll french toast recipe is perfect for a family breakfast or even a easy brunch.
