Stack 8 slices of the toasted Hawaiian bread on top of each other and cut the pieces down to 3 x 3 inches. Cut the other 7 slices of toasted Hawaiian bread down to 3.5 x 3.5 inches.
Place 2 long slices of cheese, evenly spaced apart, in a large pan over medium heat. Sprinkle shredded cheddar cheese on top of the cheese slices and place 2 of the 3 x 3-inch toast pieces on top of each long cheese slice. For the toast rectangle on the left side of the pan, place a slice of ham on the upper piece of toast and a pineapple slice on the lower piece of toast. For the toast rectangle on the right side of the pan, place a pineapple slice on the upper piece of toast and a slice of ham on the lower piece of toast. Once the cheese is slightly crispy, fold the Hawaiian toast rectangles over themselves and then stack the 2 folded squares on top of each other. Repeat the entire process for a second Hawaiian toast stack that will be used for the roof of the bread house.
Arrange 5 of the 3.5 x 3.5-inch toast pieces in a W on a baking tray lined with parchment paper. Top the toast pieces with 3 long slices of cheese and sprinkle shredded cheddar cheese on top. Transfer the baking tray to a preheated oven and cook at 350°F for 5 minutes.
Place one of the Hawaiian toast stacks in the middle of the W on the baking tray. Fold up the cheesy toast pieces that are lying flat and firmly press them into the Hawaiian toast stack. Hold the pieces in place until they stick.
Cut the second Hawaiian toast stack in half diagonally and place the triangles on top of the Hawaiian bread house to create the roof.
Place a long slice of cheese over the roof of the Hawaiian bread house and use a culinary torch to melt the cheese.
Place the last 2 pieces of 3.5 x 3.5-inch toast on top of the melted cheese to complete the roof. Pour melted cheese over the roof of the Hawaiian bread house and garnish with bacon bits.
