Hawaiian Sweet Roll French Toast Bake

I don’t know what it is about King’s Hawaiian Sweet Rolls, but I can’t ever say no to them! Sometimes I slice one up, pop it in the toaster oven and slather some vegan butter on top. Watching the butter melt into the nooks and crannies of the sweet roll gives me warm and fuzzy feelings.

I made this dish for mine and my husband’s joint birthday brunch almost two years ago and I can’t tell you how glad I was that all the flavors came together! I was inspired by Chrissy Teigen’s bread pudding recipe, primarily because it had the cornflakes as the topping.

I’m not even going to lie and say I don’t pick off the cornflakes once this comes out of the oven… It’s the best part!

HAWAIIAN SWEET ROLL FRENCH TOAST BAKE

INGREDIENTS (serves 8 – 10, cook time 35 – 45 minutes) – recipe inspired by Chrissy Teigen, Cravings

A whole pack of King’s Hawaiian Sweet Rolls
2 cups half & half
2 tbsp brown sugar
1 tbsp vanilla extract
1 tsp salt + pinch for cornflakes
4 eggs
2 tsp ground cinnamon (1 custard, 1 cornflakes)
3 cups frosted cornflakes cereal
1/2 stick butter, melted

PREPARATION

Preheat oven to 350°F.
Grease a baking dish and set aside.
In a large bowl, add half & half, brown sugar, vanilla extract, salt, eggs, and cinnamon. Whisk really well.
Don’t bother cutting up your sweet rolls into uniform sizes because once they’ve soaked up the liquid, they become really soggy, really fast. So have it and tear those suckers apart into whatever size your heart desires. Make sure everything is covered and soaked.
Transfer to your baking dish.
In a separate bowl, add cornflakes, cinnamon, salt, and melted butter. Toss to coat and top your bread with it. Cover the entire surface of the dish with the cornflakes.
Cover loosely with foil and bake for 30 minutes. Remove foil and bake until it’s slightly risen and the cornflakes are golden brown.
Tip – put the baking dish on top of a sheet pan just in case anything overflows. Easier to clean up!

No end remarks, just enjoy!