Ube Coconut Bread Pudding

Ingredients

• 1 pack kings hawaiian ube coconut rolls (12 rolls)
• 1 can full-fat coconut milk (13.5 oz)
• 4 eggs
• 1 1/2 tbsp heavy cream
• 1/3 cup (67g) sugar
• Pinch of salt
• 1 tsp vanilla
• 2 tsp ube extract (I think I would increase to 3 tsp next time though)
• 2 tbsp ube halaya/ube jam
• 1 cup powdered sugar (for the ube drizzle)
• 2-3 tsp coconut milk (or regular milk), adjust for desired consistency (for the ube drizzle)
• Ube extract (to taste) (for the ube drizzle)

Instructions

1. The second I saw those rolls I knew exactly what I was going to do
2. Cube the rolls (I cut each roll into 4 cubes) and place in a lightly greased 8x8 or 9x9 pan.
3. In a large bowl, whisk together coconut milk, eggs, heavy cream, sugar, salt, vanilla, ube extract, and ube halaya until completely smooth. (You may need to use a spatula to break up the ube halaya a bit).
4. Pour the custard evenly over the cubed bread, gently pressing just so everything is coated.
5. Let it sit 5-10 minutes.
6. Bake at 350°F for about 40-50 minutes until the top is browned and the center is slighty jiggly (no longer liquid).
7. Let it cool before adding the ube drizzle.