Ube Bread Pudding

Name: Ube Bread Pudding
Yield: 6
Ingredients: 3 cups of day old; stale bread (I used leftover Baguette. Brioche is traditionally used); 5 large eggs; 1 can of Canadian evaporated milk; 1 cup (250 ml) Canadian heavy cream (room temperature); 3 tbsp (45 ml) unsalted Canadian butter; 1/4 cup (60 ml) sugar; 1 tbsp (15 ml) of ube extract; 1/4 tsp (1.25 ml) salt; Top with Canadian vanilla ice cream and powdered sugar

Fall season is all about comfort like this Ube Bread Pudding. Classic bread pudding but with a flare. This Ube Bread Pudding is not “too sweet” and it’s the best for the upcoming holiday season.

Prep: 10 minutes
Resting: 15 minutes
Cooking: 40 minutes

Yields 6

Ingredients

3 cups of day old, stale bread (I used leftover Baguette. Brioche is traditionally used)
5 large eggs
1 can of Canadian evaporated milk
1 cup (250 ml) Canadian heavy cream (room temperature)
3 tbsp (45 ml) unsalted Canadian butter
1/4 cup (60 ml) sugar
1 tbsp (15 ml) of ube extract
1/4 tsp (1.25 ml) salt
Top with Canadian vanilla ice cream and powdered sugar

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Preparation

Preheat the oven to 350 degrees.

In a tall glass or bowl, add the eggs, Canadian evaporated milk, Canadian heavy cream, sugar, ube extract and salt. This is your custard. Use a whisk and mix well.

Cut the bread into bite size pieces.

Use the unsalted Canadian butter to grease the casserole dish to prevent sticking.

Arrange the bread into the pan. Add the custard all over. Mix the bread and custard well - the bread needs to be coated well with the custard. Set aside 15 minutes.

Bake at 350 degrees for 40 minutes.

When the bread pudding is done baking, let it cool for 5 minutes and serve it with Canadian vanilla ice cream.