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Step 1: Prepare the French Toast Base
Preheat your oven: Start by preheating your oven to 350°F (175°C). This will ensure the oven is ready once the dish is assembled.
Prepare the Hawaiian Sweet Rolls: Slice the Hawaiian Sweet Rolls into bite-sized pieces. If you’re using a pre-packaged set of rolls, simply cut them into cubes while they are still together, making it easy to distribute evenly in the baking dish.
Add the rolls to the baking dish: Grease a 9×13-inch baking dish and spread the cubed Hawaiian Sweet Rolls evenly across the bottom of the dish.
Distribute the pineapple and coconut: Evenly spoon the crushed pineapple (with its juices) over the rolls, followed by the shredded coconut. The pineapple juice will soak into the rolls, adding flavor and moisture.
Step 2: Make the Custard
Mix the custard ingredients: In a large mixing bowl, whisk together the eggs, milk, white sugar, and vanilla extract until fully combined and the sugar is dissolved. The mixture should be smooth and well-blended.
Pour the custard over the rolls: Slowly pour the egg mixture over the rolls in the baking dish, ensuring that all the bread is soaked with the custard. Use a spatula to gently press down the rolls, helping them absorb the liquid.
Step 3: Prepare the Topping
Combine the topping ingredients: In a separate bowl, combine the all-purpose flour, brown sugar, and shredded coconut. Mix these ingredients together.
Cut in the butter: Add the chilled, cubed butter to the flour mixture. Use a pastry cutter, two forks, or your hands to cut the butter into the flour mixture until it resembles coarse crumbs. The topping should be crumbly and slightly sticky.
Sprinkle the topping over the bake: Evenly distribute the crumbly topping over the prepared French toast bake in the baking dish. This will create a sweet, crunchy layer on top once baked.
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