ube french toast recipe — Ube French Toast with Coconut Syrup is my go to fix for those mornings when I wake up hungry but also kind of tired of the same old toast and eggs. You know the vibe, you want something cozy and sweet, but you do not want a complicated baking project. This one feels special without being fussy, and it smells like a little weekend treat even if it is a random weekday. The ube gives it that pretty purple color and a gentle vanilla like flavor that I can never get enough of. Then the coconut syrup comes in and suddenly the whole plate tastes like a mini vacation. 
What is ube
If you have never tried ube, think of it as a purple yam that is super popular in Filipino desserts. The flavor is sweet and mellow, kind of like vanilla with a nutty, earthy note. It is not loud like chocolate, but it is memorable. Also, yes, it is naturally purple, which makes breakfast feel a little more fun.
For this Ube French Toast with Coconut Syrup, I usually use ube halaya or ube jam because it is easy and already sweetened. You can find it in Asian grocery stores or online, and once you have a jar, you will start looking for excuses to put it on everything.
Here are a few quick tips when buying ube ingredients:
- Ube halaya or ube jam: best for stuffing and spreading, ready to use.
- Ube extract: great for boosting color and flavor in the custard, but use a light hand.
- Fresh or frozen ube: awesome if you love cooking from scratch, but it takes longer.
And if you are already on a coconut kick, you might also like this creamy veggie dish later in the day: Authentic Bicolano Laing Recipe with Coconut Milk. Different vibe, same cozy coconut comfort.
How to make ube stuffed french toast
This is the part where people assume it is hard, but it is honestly pretty straightforward. The only extra step is making a little ube filling and stuffing your bread like a sandwich. After that, it is regular French toast energy.
Ingredients and what you will need
I am going to keep this realistic and home kitchen friendly. Use what you have, and do not stress about perfect measurements. If you like it sweeter, add a bit more. If you like it more coconutty, go for it.
- Thick bread: brioche, challah, or thick sliced white bread
- Ube halaya or ube jam
- Cream cheese (optional): makes the filling extra creamy
- Eggs
- Milk or coconut milk: either works, coconut milk makes it richer
- Brown sugar or condensed milk: just a little for the custard
- Vanilla
- Cinnamon (optional): not traditional, but really good
- Butter for the pan
- For coconut syrup: coconut milk, sugar, pinch of salt
Here is how I do it:
1) Mix the filling. Stir ube halaya with a spoonful or two of cream cheese if you want that cheesecake vibe. If your ube jam is thick, you can loosen it with a tiny splash of milk.
2) Stuff the bread. Spread the ube filling onto one slice, then top with another slice to make a sandwich. Press gently so it stays together.
3) Make the custard. In a shallow bowl, whisk eggs, milk (or coconut milk), a little brown sugar or a drizzle of condensed milk, vanilla, and cinnamon if using.
4) Dip quickly, do not soak forever. Dip each sandwich on both sides. You want it coated but not falling apart. Thick bread helps a lot here.
5) Cook low and slow. Melt butter in a pan over medium to medium low heat. Cook until golden on both sides. If the bread browns too fast, turn the heat down. The goal is a crispy outside and warm ube center.
6) Coconut syrup time. In a small pot, warm coconut milk and sugar, plus a pinch of salt. Stir until it looks smooth and slightly thickened. If you want it thicker, simmer a bit longer. If you want it glossy, a tiny spoon of cornstarch mixed with water can help, but it is optional.
One little personal tip: I always taste the syrup before serving. Coconut milk brands vary a lot, and sometimes you need just a pinch more salt to make the sweetness pop. Also, if you like tropical breakfasts, this is worth bookmarking too: Tropical French Toast with Coconut Milk and Mango Syrup.
“I made this on a sleepy Sunday and my family thought it was from a cafe. The ube filling stayed creamy and the coconut syrup was the real winner.”
How to serve ube stuffed french toast
This Ube French Toast with Coconut Syrup is already sweet and rich, so I like to balance it with something light on the side. But if you are going full treat mode, I will not stop you.
Serving ideas that actually work
Here are my favorite ways to serve it without turning breakfast into a sugar overload:
- Fresh fruit: sliced mango, strawberries, bananas, or even pineapple
- Toasted coconut flakes: for crunch and extra coconut flavor
- A little salted butter on top before the syrup, so good
- Light dusting of powdered sugar if you want it pretty for photos
- Hot coffee or iced milk tea to cut the richness
If you are making a bigger Filipino inspired spread, something savory and creamy is a great partner for a sweet main. I have done this with leftovers of Creamy Chicken Adobo sa Gata Recipe with Coconut Milk for brunch, and people always talk about the sweet and savory combo.
Also, a quick note about texture: if you want the center super gooey, serve right away. If you want it a bit more set, let it rest for two minutes before slicing. Either way, the purple middle looks so nice when you cut it.
Storage
Let us be real, leftovers do not always happen with Ube French Toast with Coconut Syrup, but if you are cooking for one or two, it is totally possible. The good news is it stores better than you would think.
Fridge: Put cooked French toast in an airtight container. It keeps well for about 2 to 3 days. Store the coconut syrup separately so nothing gets soggy.
Freezer: You can freeze the cooked pieces. I wrap them individually so they do not stick together. Reheat in a toaster oven or pan for the best texture.
Reheating: My favorite method is a pan on low heat with a tiny bit of butter. It brings back that crisp outside. Microwave works, but it makes the edges soft.
Syrup storage: Coconut syrup thickens when cold. Warm it gently and stir. If it gets too thick, splash in a little coconut milk or water.
If you plan to make this ahead, I recommend assembling the ube stuffed sandwiches first, then dipping and cooking when you are ready. That way the bread does not get weird or too wet.
Milk Tea Condensed Milk
This section is for my fellow milk tea fans. The easiest way to level up this breakfast is to make a simple milk tea sweetened with condensed milk. It is creamy, nostalgic, and it pairs so well with ube and coconut.
My quick milk tea method
I do not overthink it. Here is what I do at home:
1) Brew strong tea. Black tea works best. Steep it a little longer than usual so it does not taste watered down when you add milk.
2) Add condensed milk. Start with 1 to 2 teaspoons per cup, then taste. I like it lightly sweet because the French toast is already rich.
3) Add milk or coconut milk. Regular milk is classic, coconut milk makes it extra tropical and matches the coconut syrup perfectly.
4) Serve hot or iced. If iced, let the tea cool a bit first so it does not melt all the ice instantly.
This drink plus Ube French Toast with Coconut Syrup is one of those combos that makes you slow down and actually enjoy your morning, even if your day is about to get busy.
Common Questions
Can I make this if I only have ube extract and not ube jam?
You can, but it will not be stuffed the same way. Add a few drops of ube extract to the custard for flavor and color, then serve with coconut syrup. If you want a filling, mix cream cheese with a little sugar and ube extract.
What bread works best?
Thick bread is the easiest. Brioche and challah are my favorites because they stay soft inside and crisp outside.
How do I keep the filling from leaking out?
Do not overfill, and press the sandwich gently before dipping. Also cook on medium low heat so the outside does not burn before the inside warms through.
Can I make the coconut syrup less sweet?
Yes. Reduce the sugar, and add a pinch of salt. Salt is what keeps it from tasting flat.
Is this recipe kid friendly?
Totally. Ube is mild and sweet, and kids usually love the color. If they are picky, skip cinnamon and keep the flavors simple.
A sweet morning you will want to repeat
If you have been craving a breakfast that feels special but still doable, Ube French Toast with Coconut Syrup is such a good one to try. You get the crispy edges, the creamy purple center, and that coconut syrup that tastes like a warm dessert sauce. If you want another fun version to compare, check out Ube Stuffed French Toast with King’s Hawaiian Rolls | Zestuous and see which style fits your kitchen best. Make it once, tweak it to your taste, and do not be surprised if it becomes your new weekend habit.
Ube Stuffed French Toast
Ingredients
For the French Toast
- 8 slices Thick bread (brioche, challah, or thick sliced white bread) Choose your preferred type of thick bread.
- 1 cup Ube halaya or ube jam Ready to use for filling.
- 4 oz Cream cheese (optional) Makes the filling creamy.
- 4 large Eggs
- 1 cup Milk or coconut milk Coconut milk makes it richer.
- 2 tbsp Brown sugar or condensed milk Just a little for the custard.
- 1 tsp Vanilla
- 1 tsp Cinnamon (optional) Adds a nice flavor.
- 2 tbsp Butter For frying.
For the Coconut Syrup
- 1 cup Coconut milk
- 1 cup Sugar
- 1 pinch Salt Enhances the flavor.
Instructions
Prepare the Filling
- Mix ube halaya with a spoonful or two of cream cheese for a creamy filling. If your ube jam is thick, loosen it with a splash of milk.
Stuff the Bread
- Spread the ube filling on one slice of bread, top with another slice to form a sandwich, and press gently.
Make the Custard
- In a shallow bowl, whisk together eggs, milk (or coconut milk), brown sugar (or condensed milk), vanilla, and cinnamon if using.
Cook the French Toast
- Dip each sandwich quickly on both sides, ensuring it's coated but not soaked. Melt butter in a pan over medium heat and cook until golden brown on both sides.
Prepare the Coconut Syrup
- In a small pot, warm coconut milk and sugar with a pinch of salt. Stir until smooth and slightly thickened.