Ube (pronounced OO-bay), is a purple yam native to the Philippines and other areas of Southeast Asia. Ube is a very versatile ingredient. It is not a purple sweet potato or taro, it is a purple yam. Its special taste reminds one of vanilla, pistachios or chestnuts. The vibrant purple color inside and out is uniquely photogenic.
Ube has been used for decades in Filipino cuisine and has now caught on in North America, especially in the form of desserts.
When I first tried using it sometime back, it was in some sweet rolls that were filled with ube ‘halaya’ or jam and topped with Edam cheese. We absolutely loved them. My next adventure was some ube cheesecake for Easter (2019). Both of these recipes have been published here on the blog.
Now, I’m taking it another step further and making an Ube Bread Pudding. This dessert is best made over two days due to that fact that you are making the ube bread from scratch. Should be interesting!
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Ingredients
Ube Halaya (jam) Filling for Bread
- 454 grams frozen, grated ube can be found in Filipino grocery stores
- 400 ml coconut milk
- 300 ml sweetened condensed milk
- 1/2 cup unsalted butter
Ube Bread
- 2 1/4 tsp (pkg) active dry yeast
- 1/4 cup sugar
- 1 cup lukewarm milk
- 1/3 cup unsalted butter, melted
- 1/4 cup sour cream (room temperature)
- 1 large egg
- 4 cups flour
- 1 tsp salt
- 220 grams Edam or queso de bola cheese, grated
Ube Bread Pudding
- 6 thick slices (about 454 gm) ube bread
- 2 Tbsp butter,
- 2 cups milk
- 4 eggs
- 1 tsp coconut extract
Ube Cream Cheese Drizzle
- 2 1/2 Tbsp butter,
- 75 grams cream cheese, softened
- 1 1/3 cups (133 gm) powdered sugar
- 1/2 tsp vanilla
- 1/3 cup ube halaya (jam)
- enough milk to obtain a drizzle consistency
Ingredients
Ube Halaya (jam) Filling for Bread
Ube Bread
Ube Bread Pudding
Ube Cream Cheese Drizzle
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Instructions
Ube Halaya
- In a medium, heavy saucepan, melt butter. Add coconut & condensed milks; stir until heated. Add thawed, grated ube & stir everything together. This process takes about 40-50 minutes until the ube is cooked. The mixture will be thick & sticky. It is important to stir the mixture often during cooking to prevent it from forming a crust. Transfer the ube halaya to a container & set aside.
Ube Bread
- In a small dish, heat milk to lukewarm. Add yeast & 1 tsp sugar; let sit for 5 minutes to allow yeast to activate. In a large bowl, whisk together remaining 1/4 cup sugar, melted butter, sour cream & egg. Add yeast mixture & stir to combine.
- In another bowl, whisk flour & salt. Add flour mixture to yeast mixture 1 cup at a time, combining after each addition. Once all the flour has been added, knead on a lightly floured surface for about 2 minutes.
- Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least one hour, in a draft-free place until dough has doubled in volume. Grate cheese & set aside in refrigerator until needed.
- Grease 2 loaf pans. Punch dough down & divide in half. Roll each piece out to about 7x7-inch (18x18 cm) square. Spread ube halaya over each one leaving about 1/2-inch border all the way around. Sprinkle each square with Edam cheese then roll up in jelly-roll style. Pinch to seal seams & place seam side down in loaf pans. Cover with plastic wrap & a tea towel. Allow to rise for an hour or until doubled in size.
- Preheat oven to 350 F. Bake bread for about 50 minutes until golden brown. Remove from oven; cool for just a few minutes then pat with butter. Sprinkle with more grated cheese.
Ube Bread Pudding (ON THE FOLLOWING DAY)
- Preheat oven to 350 F. Butter a 8 x 8-inch baking dish. Cut thick slices of ube bread into 1-inch cubes & spread out in baking dish. In a saucepan, melt butter into milk on medium-high; do not let it boil. Remove from heat when butter is melted.
- In a small bowl, whisk eggs & coconut extract together. Slowly pour egg mixture into butter/milk mixture & begin whisking immediately to avoid scrambling the egg mixture. Pour custard over the ube bread pieces; use a spoon to work liquid between the pieces.
- Bake for about 30-45 minutes or until the top is springy. While the bread pudding is baking, make the ube drizzle.
Ube Drizzle
- In a bowl, using a mixer, beat butter for 2 minutes then add cream cheese & beat for another minute. Add powdered sugar slowly then beat thoroughly; add vanilla. Mix in ube halaya until well combined. Add enough milk to make a drizzle consistency. Either drizzle bread pudding before or after cutting into serving pieces.
Recipe Notes
- You will have extra Ube Bread & Ube Halaya but it will no doubt be eaten before you have a chance to freeze it. Other than just enjoying it by the slice, it makes great French toast as well.