Ube has definitely become very popular in the U.S. the last few years, and if you’re new to it – it’s a Filipino dessert made from purple sweet potatoes or purple yams. It’s the equivalent of America’s sweet potato pie, but it’s used in various filipino dishes like ube halaya, halo halo, ube ice cream, pancakes, served with bread rolls, as a cake or pie, etc. I grew up eating this delicious dessert at every family party – and that was almost every weekend!
I love ube so much, and when I watched my friend eat a non-gluten free version of this recipe at a restaurant in SoCal and raved about how good it was, I knew I had to re-create a gluten-free version. As far as gluten-free bread goes, I used Bread SRSLY’s gluten-free cinnamon raisin bread, but you can use whatever favorite gluten-free bread you have on hand or prefer.
The secret to making this is using my ube halaya recipe, which you can find HERE. Once you’ve made that recipe, I recommend adding an additional 2-4 tablespoons of non-dairy milk to thin out the ube halaya for this dish. Once the ube is ready, I used the So Delicious Dairy-free CocoWhip and folded some of the ube halaya into the whipped cream. Once that’s done, I added the ube whipped cream on top of one piece of french toast, and placed another slice of french toast on top of it, then topped it with more ube halaya and whipped cream. That’s it!
So, I hope you make this for your next brunch party and I’d love to see your creations via Instagram. Be sure to tag @fullasamother #fullasamother and leave a comment below to let me know if you enjoyed the recipe!
XO,
Jasmine
Ube Stuffed French Toast (Gluten-free, Dairy-free)
Equipment
-
Large non-stick skillet
Ingredients
- FRENCH TOAST
- 2 loaves Bread SRSLY gluten-free cinnamon raisin sourdough or original sourdough bread
- 3 large eggs
- 3/4 cup dairy-free milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/8 tsp sea salt
- ghee, butter, or non-stick spray for the pan and for serving
- UBE WHIPPED CREAM
- 1 cup Ube halaya (See recipe notes below for the recipe)
- 1 cup So Delicious CocoWhip
- 1/4 cup Organic confectioners sugar (optional)
- Maple syrup for serving
Instructions
-
In a large rectangular dish, whisk together eggs, milk, maple syrup, vanilla extract, cinnamon and sea salt together until fully combined.
-
Slice the bread into 1/2" – 3/4" slices then allow the bread to soak in the batter for 15 minutes on each side. Since the bread is thick and dense, it needs more time to absorb the liquid. You can prepare this a day in advance and allow the bread to soak overnight covered in the fridge.
-
In a large pan over medium heat, add 1 tablespoon of ghee or butter and coat the pan. Add french toast in batches and cook for 1-2 minutes on each side or until golden brown. Allow french toast to cool for 5 minutes.
-
For the ube whipped cream: Add 1 cup of CocoWhip to a medium bowl and fold in 1/2 cup of ube halaya with a rubber spatula and be sure not to deflate the whipped cream. Add 2 tablespoons of the ube whipped cream on top of one slice of french toast, then top with another slice of french toast, drizzle the left over ube halaya and top with more CocoWhip.
-
Sprinkle confectioners sugar using a small mesh sieve over the french toast and serve immediately.
Notes
- If you’re using Bread SRSLY sourdough bread, note that the loaves are smaller than a typical loaf of bread, which is why the recipe calls for 2 loaves. If you end up having more french toast left over, you can place them in a freezer ziplock bag and store in the freezer for up to a month.
- The Ube Halaya recipe can be found HERE.