Ube halaya is a custard-like Filipino dessert made from purple sweet potatoes, also known as ube. Here, it forms the creamy filling for Chef Stacy’s brioche French toast, soaked in a vanilla-laced batter and dunked in crushed cornflakes. Griddled until golden and finished with candied blueberry-maple syrup, this breakfast dish blends nostalgia with morning luxury.
Nutritional facts
Protein
24g
Carbs
158g
Calories
1170
Fat
50g
Ingredients
Sourdough Bread, Sugar, Powdered, 10X, Cream Cheese, Vanilla Extract, Condensed Milk, All Purpose Flour, Butter, Evaporated Milk, Egg, Sugar, Kosher Salt, Cornflakes, Light Brown Sugar, Coconut Milk, Blueberries, Purple Sweet Potatoes, Whole Milk, Maple Syrup
Reviews
4.2
Based on 6 reviews
Chef Stacy Bareng takes people on a culinary exploration through extraordinary cuisine. Hailing from a Filipino immigrant family, Bareng's passion for food was ignited by helping her grandma and mother grow organic vegetables, raise livestock, and cook authentic farm-to-table Filipino cuisine.
After graduating from Le Cordon Bleu with a specialization in French, Italian, and Mediterranean cuisine, Bareng worked her way up in hotel kitchens honing her skills. At ever-popular The Tasting Kitchen, she worked directly with James Beard-nominated Casey Lane as a sous chef, mastering whole animal butchery and pasta making while learning to channel her creative process. After pursuing side projects, Bareng became chef de cuisine for Viale dei Romani, a coastal Italian restaurant named "one of the biggest openings of 2018" nationally by Food & Wine Magazine while under her supervision. She then returned to San Luis Obispo as executive chef at Cass House Grill, a true farm-to-table restaurant under consultant/mentor, Julie Simon. Needing a return to Los Angeles, Bareng worked along two-Michelin-starred chef Josiah Citrin to relaunch Melisse before the pandemic started. Bareng enjoys applying all her technique and experience to the cuisine of her childhood, so expect Filipino comfort food such as lumpias, pancit, and adobo with a Californian-Angeleno flair.
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