Hawaiian Roll French Toast Pull-Apart Bake

Ingredients

• 1 package soft Hawaiian sweet rolls, 12 rolls (340 g)
• 6 large eggs (300 g)
• 1 1/2 cups whole milk (360 g)
• 1/4 cup granulated sugar (50 g)
• 2 teaspoons vanilla extract (10 g)
• 1 teaspoon ground cinnamon (3 g)
• 1/2 teaspoon kosher salt (3 g)
• 4 tablespoons unsalted butter, melted (57 g)
• 1/2 cup packed dark brown sugar (110 g)
• 1 tablespoon maple syrup (20 g)
• 1/2 cup chopped pecans, optional (55 g)

Instructions

1. Prepare dish. Heat oven to 350°F with rack centered. Butter a 9-by-13-inch baking dish, including corners. Stir melted butter, brown sugar, and maple syrup until glossy, then spread evenly across bottom. Scatter pecans.
2. Arrange rolls. Place connected roll slab cut side down on sugar layer. Press separated rolls snugly against neighbors. Keeping them compact helps custard wick through seams and preserves distinct pull-apart buns.
3. Whisk custard. Whisk eggs, milk, granulated sugar, vanilla, cinnamon, and salt in a large bowl until no streaks remain. Pour slowly over rolls, aiming into crosswise seams and over tops. Spoon pooled custard over dry-looking areas.
4. Rest rolls. Let dish stand 15 minutes at room temperature. Press tops very lightly once during rest without crushing rolls. For overnight assembly, cover after resting, refrigerate, and let dish stand while oven heats next morning.
5. Bake and protect. Bake uncovered for 35 to 40 minutes, until ridges are deeply golden and center reaches 160°F. If tops darken too soon, tent loosely with foil for remaining baking time.
6. Serve. Rest bake 10 minutes before serving so syrup thickens slightly. Run a thin knife around edge before inverting onto a rimmed platter. Otherwise, lift warm buns from dish with a spoon or spatula.

Notes

• For overnight assembly, cover the filled dish and refrigerate. Let it stand while oven heats, then bake as directed.
• A shallow 9-by-13-inch dish promotes browned ridges and a defined pull-apart shape. A deeper pan slows browning before the custard center sets.
• The brown sugar layer is loose immediately after baking. Rest the dish for 10 minutes so syrup settles around rolls before scooping.

Nutrition Facts