Coffee Bread and Butter Pudding with Apple Orange Compote

December 14, 2016 by  
Filed under Bread, Fruits, Recipes

Coffee Bread and Butter Pudding with Apple Orange Compote

If you have excess white bread, oranges and apples at home, use this recipe to turn them into a delicious dessert!

This recipe is developed by Freda Ferina and Alvin Ng, Pastry and Baking students from ITE College West. This recipe won the 2nd Place at our Save Food Cut Waste Recipes Competition 2016.

Number of Servings: 4

Preparation and Cooking Time: 2 hours

Ingredients

Coffee bread and butter pudding

  • Milk – 375 ml
  • Sugar – 60 g
  • Eggs – 3 nos.
  • Raisin – 20 g
  • Excess White Bread – 8 slice
  • Coffee powder – 10g+/-

Apple Compote

  • Excess Apple – 1 no.
  • Sugar – 30 g
  • Pectin – 1 g
  • Cinnamon Powder – 0.1 g

Chocolate Sauce

  • Cream – 36 ml
  • Water – 36 ml
  • Sugar – 7.5 g
  • Glucose – 12.5 g
  • Dark Chocolate – 90 g

Butterscotch Sauce

  • Sugar – 70 g
  • Glucose – 70 g
  • Cream – 160 ml
  • Butter – 40 g
  • Salt – 1 g

Vanilla Ice-cream

  • Milk – 175 ml
  • Cream – 175 ml
  • Vanilla – 2 g
  • Sugar (1) – 60 g
  • Glucose – 35 g
  • Yolk – 73 g
  • Sugar (2) – 10 g

Orange Pistachio Crumble

  • Ground Almond – 25 g
  • Flour – 50 g
  • Sugar – 50 g
  • Butter – 50 g
  • Salt – 1 g
  • Orange Zest – 1/2 no.
  • Pistachio (Finely Chopped) – 30 g

** Orange Segment and Raisin

Method

Coffee bread and butter pudding

  1. Spread butter on the toast bread, sprinkle sugar and bring to toast.
  2. Whisk milk, sugar, eggs, coffee powder together and sift the mixture.
  3. Assemble the bread, raisin and the liquid mixture in ramekins. Poach bake at 180 degree Celsius for 25-30 minutes.

Apple Compote

  1. Peel the apple and cut to cubes.
  2. Sauté with the sugar, pectin and cinnamon powder.

Chocolate Sauce

  1. Bring all the ingredients to boil except dark chocolate.
  2. Pour over to the dark chocolate and mix well.

Butterscotch Sauce

  1. Bring the sugar and glucose to caramelize stage.
  2. Add in the warm cream, stir well and continue to cook to desired consistency.
  3. Cool down, add in butter and salt.

Vanilla Ice-cream

  1. Bring all the ingredients to boil except yolk and sugar (2).
  2. Temper the yolk and sugar (2) with the boiling mixture.
  3. Bring back to heat and cook till desired thickness.
  4. Chill and bring to churn in the ice cream machine.

Orange Pistachio Crumble

  1. Rub in all the ingredients to pea size and bring to chiller for 15 minutes.
  2. Bring to bake at 180 degree Celsius for 10 minutes or golden brown.

Coffee Bread and Butter Pudding with Apple Orange Compote - Students

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

  • All cooked food should be refrigerated or frozen within 2 hours after cooking.
  • Store cooked food in a clean, shallow container.
  • Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
  • When freezing cooked food, make sure they are wrapped tightly.
  • Keep your refrigerator uncluttered so that air can circulate and cool food properly.
  • Do not refreeze frozen food that have been thawed.
  • As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

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