INGREDIENTS

      • 1 cup sugar for the caramel
      • ¾ cup sugar for the bread pudding mixture
      • ½ cup cornstarch for the bread pudding mixture
      • 1 teaspoon lemon zest for the bread pudding mixture
      • 1 teaspoon cinnamon powder for the bread pudding mixture
      • ½ teaspoon nutmeg powder, for the bread pudding mixture
      • ¼ teaspoon clove powder, for the bread pudding mixture
      • 1 cup milk for the bread pudding mixture
      • 1 cup cream for the bread pudding mixture
      • 3 pieces egg for the bread pudding mixture
      • 4 pieces Granny Smith apple rinsed
      • ½ pieces baguette sliced
      • 1 clamshell Berries Paradise® blueberries
      • 1 clamshell Berries Paradise® Jumbo blueberries
      • Slices apple dried, thinly sliced, for garnish 2 de 2
      • Berries Paradise® blueberries for garnish
      • Berries Paradise® Jumbo blueberries for garnish
      • Almonds sliced, for garnish
      • Spearmint for garnish

DIRECTIONS

  • Heat a clean and dry pot and dry granulated sugar over medium-low heat. Stir by moving the whole pot (it is best not to use utensils for stirring) for about 8 minutes until a light golden color is obtained.
  • Line a loaf pan with caramel and spread evenly on the bottom and sides until covered completely. Let cool at room temperature.
  • In a bowl, mix raw sugar, cornstarch, lemon zest, cinnamon, nutmeg, and clove. Add milk, cream, and eggs and mix thoroughly.
  • Peel apples and cut them into thin slices of 0.07-inch thickness. Use a mandoline slicer if available. Place apple slices in a bowl with water and lime juice until ready to use to keep them from turning brown.
  • For assembling the bread pudding: Place a layer of apple slices at the bottom of the caramel-lined pan. Place a layer of bread on top. Do not leave any empty spaces between the apple slices and overlap them a bit. Repeat the layers until the pan is 1/3 full.
  • Place a layer of Berries Paradise® blueberries and Berries Paradise® Jumbo blueberries on top.
  • Repeat apple and bread slices layers until the second third of the pan is full. Place another layer of Berries Paradise® blueberries and Berries Paradise® Jumbo blueberries on top. Place more apple and bread slices layers on top. Set aside.
  • Pour the egg mixture into the pan.
  • Bake for 50 minutes at 356 °F.
  • Remove from the oven and let cool at room temperature before unmolding.
  • Serve blueberry apple bread pudding on a plate, sprinkle a bit of icing sugar on top, and garnish with thinly sliced dried apples, Berries Paradise® blueberries, Berries Paradise® Jumbo blueberries, and spearmint leaves.

Presentation: Serve blueberry apple bread pudding on a plate, sprinkle a bit of icing sugar on top, and garnish with thinly sliced dried apples, Berries Paradise® blueberries, Berries Paradise® Jumbo blueberries, and spearmint leaves.

Tips:Press the layers tightly as you arrange them so the bread pudding has the proper shape and texture. Rest the loaf pan on a baking sheet to catch any juice.

 

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