This Ube Bread Pudding is purple, fluffy, and extremely easy to make. All you do is make the egg mixture, pour it over the bread, and bake it. It's one of the most comforting desserts you can have, and it only takes one hour to make.
Obsessed with ube? Try my Ube Tarts next!
I've been experimenting with ube desserts lately, and this ube bread pudding is one of my favorites so far. I made it for a games night recently and all my friends wanted the recipe. I served it fresh from the oven with a side of vanilla ice cream.
What type of bread to use?
Traditionally, bread budding is made using stale bread because it absorbs the egg mixture better. Your first option should be to use any leftovers you have laying around.
I didn't have stale bread, so I dried out some bread by baking it in the oven for 45 minutes at 250°F. I like my bread pudding to be very rich, so I used brioche bread. Generally, the richer the bread, the richer the pudding will be.
What is ube halaya?
Ube halaya is a sweet jam made from purple potatoes. I used about 1 cup and I found the bread pudding to have the perfect amount of sweetness. You can buy it at most Asian grocery stores, but if not, you will definitely find it at a specialty Filipino store.
Do I need to add ube extract?
Ube extract is primarily used for its purple color. Aside from that, it also provides a concentrated and artificial ube flavor which most people associate with ube desserts. So if you want the color and flavor, then yes I recommend you use it.
I got it from the Uwajimaya Japanese grocery store in Seattle for $1 a bottle. Here is how the egg and milk mixture looks before and after ube extract is added:
The final result
Ube Bread Pudding
Ingredients
- 3 ½ cups milk
- ½ cup butter
- 10-11 cups cubed stale bread (about 1 loaf of bread)
- 4 large eggs
- 1 cup ube halaya
- ¼ cup sugar
- 2 teaspoons ube extract
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups white chocolate chips (optional)
Instructions
- Preheat your oven to 350°F.
- In a large bowl, add the bread cubes.
- In a medium pot, combine the milk and butter. Heat it up over medium heat until the butter melts.
- In another bowl, whisk the eggs, ube halaya, sugar, ube extract, vanilla extract, and salt until well incorporated. Slowly whisk in the milk and butter.
- Pour the egg mixture over the bread cubes and stir to coat everything evenly. Pour the mixture into a buttered baking dish. Let the mixture sit for 15 minutes to absorb the custard. Please note there should still be a visible pool at the bottom.
- Bake for 35 minutes. Sprinkle on white chocolate chips and bake for another 10-15 minutes until the top is golden brown and a knife inserted into the center comes out clean.
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