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Hawaiian Brunch Casserole with Tropical Sauce recipe

Puffy, lightly sweet Hawaiian brunch casseroleserved with a luscious tropical sauce of fresh mango and pineapple.

Recipe: Hawaiian Brunch Casserolewith Tropical Sauce

1 loaf unsliced Hawaiian or Portuguesesweet bread
6 large eggs
1/2 cup milk
3 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 sweetened shredded coconut
1/4 butter, meltedTropical Fruit Sauce:3 mangoes, peeled and sliced
1/2 fresh pineapple, cut into 1-inch chunks
1/2 cup granulated sugar
3 tablespoons cornstarch1/4 teaspoon salt

  • Preheat oven to 350°F (175°C).Grease a 13 x 9 x 2-inch baking pan; set aside.
  • Tear sweet bread into large chunks andplace in prepared pan.
  • In a medium size bowl, whisk togethereggs, milk, 1 1/2 teaspoons cinnamon, and salt. Pour egg mixtureover bread and allow to soak for 5 minutes. Sprinkle with sugar,coconut and the remaining cinnamon. Drizzle top with butter.
  • Bake for 20 to 25 minutes, or until thebread has puffed slightly and is set.
  • Meanwhile, mix together sugar, salt andcorn starch in a medium saucepan. Stir in mangoes and pineapple.Cook over medium heat, stirring constantly, until mixture beginsto simmer. Cook until thickened and remove from heat.
  • To serve, cut casserole into squares andspoon sauce over individual portions.

    Makes 12 servings.

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