Ingredients
The following ingredients have 12 Servings
- 1 package King's Hawaiian Sweet Rolls
- 6 eggs
- 1 1/2 cups milk
- 1/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1 tsp almond extract
- 1 cup Del Monte Canned Pineapple, chopped finely
- 1/2 cup shredded coconut
- 1/2 cup Mauna Loa Macadamia Nuts, chopped finely
- 1 cup flour
- 1 cup brown sugar
- 8 Tbsp butter, cold and cubed
- 1/3 cup shredded coconut
- Extra Del Monte Canned Pineapple
- Extra Coconut
- Extra Mauna Loa Macadamia Nuts
- Maple Syrup
- Powdered Sugar
Instruction
- Spray a large baking dish (8x11 or 9x13) with baking spray.
- Tear the King's Hawaiian Sweet Rolls in small pieces. Spread half of the bread over the bottom of the casserole dish.
- Sprinkle in the Del Monte Canned Pineapple, coconut, and Mauna Loa Macadamia Nuts.
- Spread the remainder of the bread on top, in an even layer.
- In a blender, blend milk, eggs, sugar, vanilla extract and almond extract together. Pour the mixture evenly over the casserole.
- Cover the casserole and refrigerate overnight (or at least 6 hours).
- Preheat the oven to 350 degrees.
- 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.
- Sprinkle the topping evenly over the top of the casserole.
- 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).
- Serve with maple syrup or other toppings.
- Enjoy!
- Refrigerate leftovers.
