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Hawaiian Roll Pumpkin French Toast

chef Laya
Hawaiian Roll Pumpkin French Toast is an easy baked breakfast casserole made with sweet Hawaiian rolls, pumpkin purée, pumpkin spice, eggs, and a creamy custard. It is soft in the center, golden on top, and perfect for fall brunches or holiday mornings.
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Prepr Time 15 minutes
Cooking Time 40 minutes
ToTal Time 55 minutes
Type of plate Breakfast
kitchen American
Serving 8

Ingredients
  

For the pumpkin French toast casserole

  • 1 package Hawaiian sweet rolls 12 rolls, about 12 ounces
  • 6 large eggs
  • 1 cup whole milk
  • ½ cup heavy cream or half-and-half
  • 1 cup plain pumpkin purée not pumpkin pie filling
  • ½ cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter or cooking spray for greasing the dish

For the pecan streusel topping

  • ½ cup all-purpose flour
  • ⅓ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup cold unsalted butter cut into small pieces
  • ½ cup chopped pecans

Optional serving toppings

  • Warm maple syrup
  • Whipped cream
  • Chopped pecans
  • Powdered sugar
  • Maple butter
  • Vanilla Greek yogurt
  • Fresh berries apple slices, or banana slices

Instructions
 

  • Grease a 23 x 33 cm / 9 x 13-inch baking dish with butter or cooking spray.
  • Cut the Hawaiian rolls into quarters or tear them into roughly 1-inch pieces. Spread the pieces evenly in the prepared baking dish.
  • In a large bowl, whisk together the eggs, whole milk, heavy cream, pumpkin purée, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth.
  • Pour the pumpkin custard evenly over the Hawaiian rolls. Gently press the bread pieces into the custard so they are moistened.
  • Cover the dish and refrigerate for at least 4 hours or overnight. For a same-day version, let it stand for 15 minutes while preparing the topping.
  • When ready to bake, preheat the oven to 175°C / 350°F.
  • Make the streusel topping. In a small bowl, combine the flour, brown sugar, cinnamon, and chopped pecans. Add the cold butter and work it into the mixture with a fork or your fingertips until crumbly.
  • Sprinkle the streusel evenly over the soaked Hawaiian rolls.
  • Bake uncovered for 35 to 40 minutes, until the top is golden and the center is set. Loosely cover with foil during the final 10 minutes if the top browns too quickly.
  • Let the casserole rest for 10 minutes before slicing. Serve warm with maple syrup, whipped cream, pecans, powdered sugar, or your favorite toppings.

Notes

  • Use plain pumpkin purée: Do not use pumpkin pie filling, which already contains sweeteners and spices.
  • Overnight option: Refrigerate the assembled casserole for 4 to 12 hours for the best custardy texture.
  • Same-day option: Soak the rolls for 15 minutes before baking if you are short on time.
  • Bread substitutions: Use brioche, challah, croissants, or 8 to 9 cups cubed French bread.
  • Cream cheese version: Scatter 4 ounces cubed cream cheese among the rolls before adding the custard.
  • Chocolate chip version: Add ½ cup mini chocolate chips or white chocolate chips.
  • Nut-free version: Omit the pecans and use an extra 2 tablespoons flour in the streusel if desired.
  • Dairy-free version: Use unsweetened dairy-free milk and plant-based butter. Replace heavy cream with additional dairy-free milk or a neutral dairy-free creamer.
  • Egg safety: Bake the casserole until its center reaches 71°C / 160°F. Refrigerate leftovers within 2 hours and use them within 3 to 4 days.fda+1