Ube French Toast Recipe

Whisk wet ingredients

In a wide, shallow bowl or baking dish large enough to hold a slice of bread, crack in 4 eggs and whisk until lightly blended.

Add 1 cup whole milk, 1/2 cup heavy cream, and 1/2 cup ube halaya to the eggs. Whisk vigorously until the ube is mostly incorporated and the mixture is a uniform pale purple. Small streaks are fine.

Stir in 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt. Taste a tiny bit of the batter (optional) and adjust sweetness if desired.

Strain the batter through a fine-mesh sieve into another shallow dish if you want an extra-smooth texture and to remove any lumps from the ube jam.

Prepare bread slices: Use 8 thick slices (about 3/4–1 inch thick) of brioche or challah. If the bread is very fresh and soft, you can briefly dry it on a baking sheet in a 275°F (135°C) oven for 6–8 minutes to help it absorb the batter without falling apart.

Soak the bread: Working 2–3 slices at a time, place a slice into the ube batter and allow it to soak 20–30 seconds per side. Press gently so the batter soaks into the center but don't let it become so saturated that it falls apart. For drier bread, soak up to 45 seconds per side.

Preheat skillet: While soaking, heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter to the pan and let the butter foam.

Cook the first batch: Transfer soaked slices to the hot skillet without overcrowding (2–3 slices depending on pan size). Cook until golden brown, about 3–4 minutes per side. Gently press with a spatula for even contact. Add more butter in 1-tablespoon increments as you cook additional batches, wiping the pan between batches if bits build up.

Maintain medium heat: If the exterior is browning too quickly before the center is cooked, reduce heat to medium-low so the inside cooks through without burning the outside.

Keep warm: Transfer cooked French toast to a baking sheet and keep in a 200°F (95°C) oven while finishing remaining slices to keep them warm and crisp.

Plate and garnish: Dust slices with powdered sugar, sprinkle toasted coconut flakes and fresh berries, and drizzle with maple syrup and/or additional ube jam or condensed milk for extra richness.

Serve: Serve immediately while warm, 1–2 slices per person depending on appetite. Provide extra syrup and jam on the side.