Recipe: Crockpot Ube Bread Pudding

Who else loves Lea Salonga?  Between Miss Saigon, Les Miserables, and Aladdin, I pretty much wanted to pull a Little Mermaid and steal her gorgeous voice all through high school.  Now that I’m an adult, I’ll accept reality and just make a dessert in her honor – Filipino Ube Bread Pudding!


This is Ube Bread from Leelin Bakery.  It comes already sweetened, like a pound cake.  Ube, for those of you not familiar with it, is a purple yam from The Philippines.  It tastes like a sweet potato with sugar.  Love the purple color it gives to everything – from Halo Halo to milkshakes.

I decide to cook this in the crockpot because it’s just too darn hot to turn on an oven.


Also, I use up what we have in the house – Unsweetened Almond Milk, Liquid Egg Whites, and pumpkin spice.  I fear it will be a bit too random, but it actually turns out very good.  It goes great with a scoop of Ube Ice Cream, of course.  I wonder if Lea Salonga would approve?


Crockpot Ube Bread Pudding


  • 5-6 slices Ube Bread, cut into cubes
  • 1 cup Liquid Egg Whites
  • 3/4 cup Unsweetened Almond Milk
  • Pinch of Salt
  • 1 Teaspoon Pumpkin Pie Spice
  • 4 Heaping Tablespoons Sugar
  • 1 Tablespoon Vanilla


  1. Spray the Slow Cooker to prevent sticking
  2. Place the Ube Bread in the bottom
  3. Mix remaining ingredients well, add to the crockpot
  4. Cover and cook on low for 3 hours, until a toothpick comes out clean


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