Ube French Toast Bake

No ratings yet

A purple, custardy ube French toast bake made with King’s Hawaiian Ube Coconut rolls, coconut milk, and a buttery toasted almond topping. Perfect for Easter brunch or a holiday breakfast.

Prep Time15

Cook Time45

rest30

Total Time1

Course: Breakfast, brunch

Cuisine: American

Servings: servings

Ingredients

For the bake

1 12-count package King’s Hawaiian Ube Coconut rolls (about 12 oz) cubed
13.5 oz can full-fat coconut milk
¼ cup whole milk
4 large eggs
⅓ cup light brown sugar packed
1 teaspoons ube extract
1 teaspoon vanilla extract
¼ teaspoon salt
Butter for greasing the pan

For the almond topping:

⅓ cup sliced almonds
1 tablespoon unsalted butter melted
1 tablespoon granulated sugar

For the optional ube glaze:

¾ cup powdered sugar
1 to 2 tablespoons coconut milk
⅛ teaspoon ube extract

US Customary - Metric

Instructions

Butter an 8x8 baking dish. Slice each ube coconut roll into about 6 cubes and spread them evenly in the pan.
1 12-count package King’s Hawaiian Ube Coconut rolls (about 12 oz), Butter
In a large bowl, whisk together the coconut milk, whole milk, eggs, brown sugar, ube extract, vanilla, and salt until smooth and an even purple color.
13.5 oz can full-fat coconut milk, ¼ cup whole milk, 4 large eggs, ⅓ cup light brown sugar, 1 teaspoons ube extract, 1 teaspoon vanilla extract, ¼ teaspoon salt
Pour the custard evenly over the cubed bread. Press the cubes down gently with a spatula so every piece is coated. Cover and refrigerate for at least 30 minutes, or overnight for the best texture.
When ready to bake, preheat the oven to 350F. Toss the sliced almonds with the melted butter and granulated sugar, then sprinkle evenly over the top of the soaked bread.
⅓ cup sliced almonds, 1 tablespoon unsalted butter, 1 tablespoon granulated sugar
Bake for 40 to 45 minutes, until the top is golden and the custard is set in the center. If the almonds start to brown too quickly, tent loosely with foil for the last 10 minutes.
Let the bake rest for about 10 minutes.
Optional- Whisk together the glaze ingredients until smooth, adjusting the coconut milk for a drizzle-able consistency, then drizzle over the top. Serve warm.
¾ cup powdered sugar, 1 to 2 tablespoons coconut milk, ⅛ teaspoon ube extract

Notes

For overnight prep, assemble through step 3 the night before, cover, and refrigerate. Add the almond topping right before baking.
Ube extract strength varies by brand. Start at 1 teaspoon and adjust up if you want a deeper purple.
To double for a 9x13 pan, use 2 packages of rolls and double the custard and topping. Bake time stays around 45 minutes.

Nutrition