Ensaymada Bread Pudding with Ube Sauce

Ingredients

• 6 pieces Ensaymada (Filipino sweet bread)
• 2 cups Milk (dairy or non-dairy)
• 4 large Eggs
• 1/2 cup Sugar
• 1 teaspoon Vanilla Extract
• 1 cup Ube Halaya (Purple Yam Jam)
• 1/2 cup Evaporated Milk (dairy or non-dairy)
• 1 tablespoon Butter (melted, for greasing)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 175°C. Grease a baking dish with melted butter.
2. 2Cut the ensaymada into 2.54 cm cubes and place them in the greased baking dish.
3. 3In a bowl, whisk together milk, eggs, sugar, and vanilla extract.
4. 4Pour the mixture over the ensaymada cubes, pressing down gently to ensure the bread is soaked. Let it sit for 15 minutes.
5. 5In a saucepan, combine ube halaya and evaporated milk. Cook over low heat, stirring constantly, until smooth and creamy.
6. 6Bake the bread pudding for 30-35 minutes, or until golden brown and set.
7. 7Let it cool slightly before serving. Drizzle with the ube sauce.

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