Blueberry and Apple Pudding
Berries Paradise
This blueberry and apple pudding is made with many thin layers of bread and Berries Paradise® blackberries. The mixture is prepared with a blend of ingredients and flavors that will give the pudding an extra special touch.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 cup sugar, for the caramel
  • 3/4 cups sugar, for the pudding mixture
  • 1/2 cups cornstarch, for the pudding mixture
  • 1 teaspoon lemon zest, for the pudding mixture
  • 1 teaspoon cinnamon powder, for the pudding mixture
  • 1/2 teaspoons nutmeg powder, for the pudding mixture
  • 1/4 teaspoons clove powder, for the pudding mixture
  • 1 cup milk, for the pudding mixture
  • 1 cup sour cream, for the pudding mixture
  • 3 eggs, for the pudding mixture
  • 4 granny smith apples, washed and disinfected
  • 1/2 baguettes, in slices
  • 1 package Blueberries blueberries – Berries Paradise®
  • 1 package Jumbo blueberries – Berries Paradise®
  • apple, dehydrated, in very thin slices, for decoration
  • Blueberries blueberries – Berries Paradise®, for decoration
  • Jumbo blueberries – Berries Paradise®, for decoration
  • almonds, sliced, for decoration
  • spearmint, for decoration
Preparation
20 mins
1h
Low
  • Heat the refined sugar over medium-low heat in a pot and stir with a wrist motion (it’s better not to use any other utensil) until you achieve a light golden color.
  • Pour the caramel into a rectangular loaf pan and spread it over the base and sides; it should be completely covered. Let it cool to room temperature.
  • Separately, mix the brown sugar with the cornstarch, lemon zest, cinnamon, nutmeg, and clove in a bowl, then add the milk, cream, eggs, and mix perfectly.
  • Peel the apples and slice them very thin (2 mm thickness); you can use a mandolin if you have one. Keep them in lemon water until use to prevent oxidation.
  • To form the pudding: Place a layer of apples on the bottom of the caramel-coated mold, then a layer of bread, but do not leave any space between the apples; you can slightly overlap them. Repeat the process of layering apples and bread until filling 1/3 of the mold.
  • At this point, place a layer of Blueberries – Berries Paradise® and Jumbo Blueberries – Berries Paradise®.
  • Repeat the steps with the apples and bread to fill the second third, then add another layer of Blueberries – Berries Paradise® and Jumbo Blueberries – Berries Paradise®, finishing with layers of apple and bread. Set aside.
  • Pour the egg mixture into the pudding.
  • Bake the blueberry and apple pudding at 180 °C for 50 minutes.
  • Remove the bread pudding from the oven and let it cool to room temperature before unmolding.
  • Place the pudding on an appropriately sized platter and decorate with slices of dehydrated apples, Blueberries – Berries Paradise®, Jumbo Blueberries – Berries Paradise®, and mint leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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