Pineapple Coconut French Toast Casserole

Step 1

Spray a large baking dish (8x11 or 9xwith baking spray.

Step 2

Tear the King's Hawaiian Sweet Rolls in small pieces. Spread half of the bread over the bottom of the casserole dish.

Step 3

Sprinkle in the Del Monte Canned Pineapple, coconut, and Mauna Loa Macadamia Nuts.

Step 4

Spread the remainder of the bread on top, in an even layer.

Step 5

In a blender, blend milk, eggs, sugar, vanilla extract and almond extract together. Pour the mixture evenly over the casserole.

Step 6

Cover the casserole and refrigerate overnight (or at least 6 hours).

Step 7

Preheat the oven to 350 degrees.

Step 8

In a small bowl, mix brown sugar and flour together. With a fork or pastry cutter, mix butter into the flour mixture until it resembles coarse crumbs. Add in coconut.

Step 9

Sprinkle the topping evenly over the top of the casserole.

Step 10

Bake for 40-45 minutes, or until the casserole is golden brown on top and set in the center (at about the 35 minute mark, I usually tent foil over the casserole--this keeps the top of the casserole from getting too dark).

Step 11

Serve with maple syrup or other toppings.

Step 12

Enjoy!

Step 13

Refrigerate leftovers.