Ube Challah Stuffed Brûléed French Toast

Make this french toast with my ube challah.

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Ube Challah Stuffed Brûléed French Toast

Ingredients

• Half loaf of ube challah 
• Coconut Jam (like Florence Coconut Jam or Lily’s Coco Jam) or Ube Halaya/Purple Yam Spread (like Florence Purple Yam Spread)
• 1 cup of heavy cream or milk or half and half
• 4 eggs
• About 1 tablespoon of orange zest
• About 1 stick of unsalted butter
• Granulated sugar for the creme brûlée-type crunchy crust

Optional toppings

• Shredded coconut
• Maple syrup
• Any fruit
• Any nut
• Whipped cream
• Powdered sugar 

Preparation

1. Slice the challah loaf into about .5 - .75 inch slices.
2. Take two slices and spread jam on one slice. Sandwich the two slices. Continue for the rest of the slices.
3. Make the egg custard by whisking orange zest, eggs, and heavy cream (or milk or half and half) in a shallow bowl or casserole dish.
4. Soak challah sandwiches in the egg custard for a few minutes, making sure that each side, including the crust, is covered with the egg.
5. Heat a non-stick pan on medium heat.
6. Add a tablespoon of butter to the pan per challah sandwich. Before the butter completely melts, add challah sandwich to the pan directly over the pat of butter.
7. Brown on all sides, about 2-3 minutes on each side, adding more butter to the pan as needed. Your challah sandwich is now french toast. Remove from pan and set aside on a baking sheet. 
8. Sprinkle a thin coating of sugar on top of the french toast. Broil the french toast in the oven until the tops are a dark amber caramel color. If using a blow torch, torch the top of the french toast, being careful to evenly distribute the flame. Let french toasts cool for a few minutes for the thin sheet of caramel to harden.
9. Cut your french toast and serve with more butter (because why not at this point) and your favorite toppings. Enjoy!