Ube Coconut Bread Pudding is my favorite way to turn soft bread into a custardy, scoopable dessert that still feels a little special. The ube gives it that gentle purple-yam flavor and a pretty color, and the coconut keeps it firmly in the Filipino-inspired lane.

This version is creamy in the middle with a top that bakes up lightly golden, plus that toasted coconut finish that makes each slice taste more “done.” I like it best when the custard sets but the bread still has a little softness, not dry and cakey.

It’s especially good for weekends, holiday tables, or any time I want an easy dessert I can serve warm or chilled. If I’m serving guests, I’ll usually put out condensed milk and vanilla ice cream so everyone can top their own.

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Why You’ll Love This Recipe

Soft, custardy texture: It bakes up like a true bread pudding, not a cake. The center stays creamy and spoonable, especially when served warm.

Ube + coconut combo: Ube brings that mellow, sweet purple yam flavor, and coconut milk makes the custard taste richer and rounder.

Toasted coconut topping: That little bit of crunch on top is worth it. It also makes the whole pan look finished without any fussy garnish.

Easy to serve: You can slice it into squares, scoop it into bowls, or do a “pudding bar” with condensed milk and whipped cream on the side.

Great make-ahead dessert: This is one of those desserts that’s still really good the next day, which makes it practical for gatherings.

Key Ingredients

Bread Base

Brioche or challah bread cubes: I like an enriched bread here because it stays tender and soaks up custard well. Day-old bread is best so it doesn’t turn mushy.
Unsalted butter: A quick drizzle helps the bread toast a bit on top and keeps the texture from tasting flat.
Sweetened shredded coconut: This gives little coconut bites throughout the pudding. The sweetened kind is what I usually have, and it works well here.

Ube Coconut Custard

Eggs: This is what sets the custard. Make sure they’re well whisked so you don’t get streaks.
Granulated sugar: Ube halaya can vary a lot in sweetness, so think of this as the baseline and adjust next time if you prefer it sweeter or less sweet.
Whole milk: Regular whole milk keeps the custard creamy without getting heavy. Evaporated milk works too if you want it richer.
Canned coconut milk: Use the full-fat canned kind for the best flavor. If it’s separated in the can, just whisk it smooth.
Ube halaya: This is the main ube flavor and it also thickens the custard a bit. If you only have ube jam, that works—just taste the mix and adjust sweetness to your liking.
Ube extract: A little goes a long way for that classic ube flavor. It also boosts the color if your halaya is more muted.
Vanilla extract: Vanilla makes the ube taste warmer and more dessert-like. I wouldn’t skip it.
Fine salt: This keeps the custard from tasting one-note sweet. It’s small, but it matters.
Ground cinnamon (optional): I like a tiny pinch for warmth, but it’s optional. If you want a cleaner ube-coconut flavor, leave it out.

Topping and Serve

Sweetened shredded coconut (toasted): Toasting it adds crunch and a deeper coconut flavor. You can do it in a dry pan or in the oven while it preheats.
Sweetened condensed milk (optional): This is great as a drizzle if you want it more dessert-like. I usually offer it on the side so people can choose.
Whipped cream (optional): A simple dollop is nice if you’re serving this warm. It melts a little and turns into a quick sauce.
Vanilla ice cream (optional): Classic with bread pudding, and it works really well with ube. I like it most for warm servings.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F and grease a 9 x 13-inch baking dish.
Add the bread: Spread the bread cubes evenly in the baking dish.
Add the butter: Drizzle the melted butter over the bread, then toss gently to coat.
Add the coconut: Sprinkle the shredded coconut over the bread cubes.
Whisk the eggs: In a large bowl, whisk the eggs and sugar until smooth.
Whisk the custard: Whisk in the whole milk, coconut milk, ube halaya, ube extract, vanilla extract, salt, and cinnamon (if using) until fully combined and as smooth as you can get it.
Pour the custard: Pour the custard evenly over the bread. Press down gently so most pieces are soaked.
Rest: Let the dish sit for about 20 minutes so the bread can absorb the custard.
Bake: Bake for 45 to 55 minutes, until the center is set and the top is lightly golden. If the top browns too quickly, cover loosely with foil.
Cool and serve: Cool for about 10 minutes, then top with toasted coconut. Drizzle with condensed milk if you want, and serve warm or chilled.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Use day-old bread. Slightly dry bread holds its shape and soaks up the custard better. Fresh, squishy bread can lean a little too soft in the middle.

Break up ube halaya well. Ube halaya can be thick, so whisk it in patiently. If you still have small lumps, it’s fine, but the custard will be smoother if you really work it.

Press the bread down before resting. I do a gentle press with a spatula so the top pieces get custard too. You don’t need to smash it—just help it soak.

Cover with foil if it’s getting dark. Coconut and sugar brown fast. If the top is already golden but the center isn’t set yet, foil fixes it.

Don’t bake it dry. The center should look set but still a bit tender. It will continue to firm up as it cools.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Condensed milk: Drizzle a little over each serving right before eating. It’s especially good if you’re serving it chilled.
Ice cream: Vanilla ice cream on warm bread pudding is hard to beat. Let it melt a bit and use it like a sauce.
Whipped cream: A simple dollop keeps it light and easy. I like it best with an extra pinch of toasted coconut on top.
Fruit: Fresh mango or pineapple on the side is nice if you want something bright. Even a few berries work if that’s what you have.
Coffee: This is really good with coffee, especially if you like desserts that are a little rich. A plain latte or black coffee both work.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 4 days. You can eat it cold, or warm individual portions in the microwave for a quick dessert.

For oven reheating, I like warming it at 300°F until heated through. It keeps the custard texture nicer than blasting it at a higher temp.

You can also make this recipe ahead by assembling the dish, covering it tightly, and refrigerating it overnight before baking. The bread soaks really well that way.

If you want it to last longer, freeze individual portions in an airtight container. Thaw in the fridge overnight, then warm gently in the oven or microwave.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I use a different kind of bread?

Yes. Brioche and challah are my go-to because they stay soft and rich, but French bread works too. If your bread is very crusty, cut the cubes a little smaller so they soak through.

What can I use if I can’t find ube halaya?

Ube jam is the easiest swap. Since brands vary a lot, I’d taste the custard and adjust sweetness before baking if you feel like it needs it.

How do I know when the bread pudding is done?

The center should look set, not sloshy, and the top should be lightly golden. If you gently jiggle the pan, the middle can wobble a little, but it shouldn’t look liquid.

Can I make it less sweet?

You can reduce the sugar a bit, especially if your ube halaya is on the sweet side. I’d also skip the condensed milk drizzle and serve it with whipped cream or plain ice cream instead.

Is this better warm or chilled?

I like it warm when I’m adding ice cream, and chilled when I want clean slices. The flavor holds up really well either way.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Ube Coconut Bread Pudding

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Prep Time: 20

Cook Time: 55

Total Time: 1 15

Serving Size: 8

Creamy ube coconut bread pudding baked until custardy with a lightly toasted coconut top