Ube Chocolate Pudding

Savor the harmony of earthy ube and rich chocolate in this Ube-Choco Pudding. Made with day-old bread soaked in a luxurious mix of Elufa Ube Powder and Elufa Cocoa Powder, it’s infused with Elufa Vanilla Flavorplus, Ube Flavorplus, and a warm hint of Elufa Cinnamon Powder for a fragrant and indulgent Filipino-inspired treat. Turn simple ingredients into a show-stopping dessert with this irresistible Ube-Choco Pudding, perfect for your menu or family table!

Time: 1 hour

Ingredients

2 tsp Elufa Cinnamon Powder

2 tsp Elufa Vanilla Flavorplus

2 tsp Elufa Ube Flavorplus

¼ cup Elufa Ube Powder

¼ cup Elufa Cocoa Powder

10 cups (1-day-old bread), sliced into cubes

4 eggs

1 cup coconut sugar or muscovado sugar

1 pack all-purpose cream

1 can evaporated milk

1 cup raisins

1 cup sliced almonds

Frosting Ingredients

1 tsp Elufa Vanilla Flavorplus

45 g cornstarch

125 g refined sugar

250 ml all-purpose cream

250 ml milk

75 g unsalted butter

4 tbsp rum or whisky

Procedure

For the Bread Pudding

1. Cut the bread into small cubes and set aside.

2. In a pot, combine the eggs, all-purpose cream, evaporated milk, sugar, Elufa Ube Powder, Elufa Cocoa Powder, Elufa Vanilla Flavorplus, and Elufa Cinnamon Powder. Cook over low heat, stirring constantly, until it reaches a slight simmer (about 2 to 3 minutes). Remove from heat and set aside to cool slightly.

3. In a large bowl, place the cubed bread, raisins, and chopped almonds. Pour the cream mixture over the bread and gently mix using a spatula until evenly coated. Let the mixture rest for 15 to 20 minutes to allow the bread to absorb the cream.

4. Brush a pan or baking sheet with butter. Pour the bread pudding mixture into the prepared pan and spread evenly. Bake in a preheated oven at 350°F (175°C) for 30 to 40 minutes, or until the top is light brown. Remove from the oven and set aside to cool slightly.

For the Frosting

1. In a saucepan over low heat, melt the butter. Add the cream, evaporated milk, sugar, and Elufa Vanilla Flavorplus, whisking constantly until the mixture begins to thicken.

2. Remove the saucepan from heat and stir in the rum or whisky.

3. Pour the frosting over the bread pudding, spreading it evenly.

Serve the bread pudding warm or cold, depending on your preference. Enjoy!

Recipe by

Chef Harlequin Bolon