Ube French toast filled with a creamy ube-mascarpone mixture and pan-fried until golden and custardy. This is rich, fluffy, and the perfect breakfast you’ll want to make immediately!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Bread: I personally love using Challah or Brioche for my French toasts (buy them in loaves so you can control how thick to cut them). Otherwise, you can also use standard white bread or Japanese milk bread.
Milk, egg, sugar, vanilla extract, kosher salt: This will make up the mixture for a rich, lightly sweet custard. Milk can be substituted with coconut milk or half and half. You can also experiment with different extracts, such as ube, for different flavor profiles.
Mascarpone, ube halaya, ube extract: These three will create a creamy, ube filling that compliments the bread perfectly. Mascarpone can be substituted with cream cheese (though it will be tangier and richer). Ube halaya can be found in most Filipino groceries (or you can make it homemade). Ube extract can also be found in most Filipino or Asian groceries.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Prepare the ube filling by whipping all the ingredients together.
Fill the bread with the ube mixture.
Dip the stuffed bread into the custard to soak on all sides. Fry on a buttered pan until browned all over. Top with powdered sugar and maple syrup.
Cooking Tips
Use dried out bread and thick slices for best texture: Bread that’s been left out to dry for about a day or two provides the optimal texture as it can absorb more custard and flavor without falling apart and becoming mushy. Cutting the bread thick also keeps the centre fluffy while developing a browned curst on the outside.
Control the heat when cooking: Hovering over medium heat is best as it allows the custard to cook through without burning the outside. If you notice your pan getting too hot and the butter is smoking, lower the heat to avoid burning and to keep the toast from turning bitter.
FAQs (Frequently Asked Questions)
What is Ube French Toast?
This is a variation of the classic French toast flavored with ube, a Filipino purple yam commonly used in Filipino desserts. It can be made by adding ube extract to the custard, or in this recipe, by stuffing the bread with a creamy ube filling.
What does this taste like?
Ube has mild, nutty, slightly vanilla-like flavor that pairs well with buttery bread and toppings like coconut cream, condensed milk, maple syrup, or fresh fruit.
Can I make this ahead of time?
While this is best served fresh, it can be made ahead and reheated. Store the cooked French toast in the refrigerator for up to 2 days and reheat in a buttered skillet, oven, or air fryer to restore their crisp and melty filling.
Ube French Toast
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minutesUbe French toast filled with a creamy ube-mascarpone mixture and pan-fried until golden and custardy. This is rich, fluffy, and the perfect breakfast you’ll want to make immediately!
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Ingredients
Challah or Brioche bread, cut into 2-inch-thick slices
2 tablespoons unsalted butter, for frying (per toast)
- Ube Filling Mixture
1 cup mascarpone
1/2 cup ube halaya
1 1/2 teaspoon ube extract
- Custard
1 cup milk
2 large eggs
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
- Toppings
Powdered sugar
Maple syrup
Directions
- In a medium bowl, combine together the mascarpone, ube halaya, and ube extract. Using a hand whisk or electric whisk, whisk for about a minute or so until the mixture is fluffy and lighter in consistency. Set aside.
- Using a small knife, cut a slit on the underside of the bread slices to create a pocket. Using a spoon or piping bag, fill the bread with the ube mixture. Repeat with the remaining bread slices.
- To make the custard, combine together the milk, eggs, sugar, vanilla extract, and salt in a large plate or pie dish. Mix well with a fork or whisk.
- Melt the butter in a pan over medium heat. Once the pan is hot, and working with one bread slice at a time, soak the bread in the custard mixture, about 10 seconds per side. Immediately transfer the soaked bread to the buttered pan and cook for 2 to 3 minutes on each side until browned. Repeat with the remaining bread, adding additional butter as needed when frying.
- Let cool slightly before eating, about 3 minutes. Top with powdered sugar and maple syrup if desired.
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