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Ube Lava French Toast

Fluffy, golden brown, custardy French toast is a breakfast staple that we all love. In our Filipino house, we did French toast a little differently. Inspired by our breakfasts and snacks of Ube Jam on Pan de Sal bread, our parents made French Toast and stuffed it with Ube Jam for the perfect fusion food that is still our favorite breakfast to this day. This French Toast calls for typical challah bread because of its tender crumb and ability to absorb all that delicious custard, but your favorite bread will also work. We also use coconut milk instead of traditional milk because of its added flavor, which works beautifully with our Ube Jam.

Prep time: 15 minutes

Cook time: 20 minutes

Serves 4


  • 3 large eggs
  • 3/4 cup canned coconut milk (such as Goya)
  • Kosher salt
  • 4 ounces cream cheese, at room temperature
  • 1/2 cup Fila Manila Ube Jam, plus more for serving
  • 4 (1½-inch thick) slices challah bread
  • 1 tablespoon coconut oil, divided
  • Confectioners’ sugar, for garnish
  • Unsweetened shredded coconut, toasted, for serving
  • Maple syrup, for serving


  1. In a large shallow dish, whisk together the eggs, coconut milk, and ¼ teaspoon salt. Set beside the stovetop.
  2. To a medium bowl, add the cream cheese, ube jam, and a pinch of salt. Beat with an electric hand mixer until fluffy and combined. Transfer the ube filling to a large pastry bag and cut off the tip.
  3. With a small paring knife, cut a horizontal pocket (about 3 inches wide) into the bottom of each bread slice. Pipe some ube filling into the pocket of each bread slice, moving the tip around to fill evenly.
  4. Heat a large nonstick skillet over medium-low heat. Add half the coconut oil and let melt.
  5. Working with two bread slices at a time, dip into the custard for about 10 seconds on each side. Transfer directly to the skillet. Cook until golden brown, 4 to 5 minutes on each side.
  6. Repeat with the remaining coconut oil and bread slices.
  7. To serve, slice each French toast in half diagonally. Top with confectioners’ sugar, shredded coconut, and a dollop of extra Ube Jam. Serve with maple syrup.


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