Blueberry Compote Bread Pudding With Soft Curd Cheese Sabayon

If you have roughly 45 minutes to spend in the kitchen, Blueberry Compote Bread Pudding With Soft Curd Cheese Sabayon might be a tremendous lacto ovo vegetarian recipe to try. This recipe serves 4 and costs $2.59 per serving. One portion of this dish contains about 25g of protein, 45g of fat, and a total of 836 calories. This recipe is liked by 1 foodies and cooks. It works well as a dessert. If you have sugar, lemon juice, cinnamon rolls, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is good. Lemon Curd and Blueberry Compote Breakfast Parfaits, Blueberry Bread Puddings with Lemon Curd, and Blueberry Bread Puddings With Lemon Curd are very similar to this recipe.

Instructions

1. Quark
2. Preheat oven to 150 degrees Farenheit.
3. Pour buttermilk into dutch oven. Cover and bake in oven for 6-8 hours. Remove from oven. Line colander with double layer of cheesecloth and pour contents of dutch oven into colander and drain for 2 hours. Once drained, put into covered container and chill in refrigerator.
4. Blueberry Compote
5. In medium size saucepan add blueberries, sugar and lemon juice. Over medium high heat, stir until ingredients are combined and blueberries start to break down and release their juices (approximately 15-20 minutes). Remove from heat and set aside.
6. Bread Pudding
7. Preheat oven to 350 degrees Farenheit
8. Melt butter in microwave and set aside.
9. In a small bowl, whisk egg, sugar and half and half until thoroughly combined. Once butter has cooled almost to room temperature, whisk into egg mixture. Mixture may appear to curdle a bit...don't worry about it. The curdles should not be cooked egg, they should be droplets of butter.
10. Divide blueberry mixture between 4 ramekins. Add cinnamon roll pieces on top of blueberries and divide evenly between the 4 ramekins. Pour egg mixture, evenly, into each of the four ramekins. Pour over the tops of the cinnamon roll pieces. Let ramekins sit for 30-60 minutes. Occasionally, lightly press down the bread mixture to help egg mixture soak into cinnamon roll pieces. Be careful not to push so hard as to cause the blueberry juices to come to the top.
11. Place ramekins into oven and bake for 40-45 minutes. Bread puddings are done when tops are golden brown and contents have puffed up.
12. Soft Curd Cointreau Sabayon Sauce
13. In the top of a double boiler add egg yolks, sugar and Cointreau. (Make sure that the bottom of the pan does not touch the hot water below or your sauce will curdle.) Whisk vigorously until the mixture is light yellow. Whisk in the soft curd. Keep whisking until the mixture is light and frothy.
14. Spoon Sabayon Sauce over tops of bread puddings and serve.
15. Bake the cinnamon rolls a day ahead of time. Then let them sit out, overnight, so that they slightly harden and get a bit stale. (You may have to closely guard the rolls so that the Gremlins don't eat them. ;) Do not put the icing on the cinnamon rolls.
16. If you do not have the time to make quark, aka the soft curd cheese, you could substitute ricotta cheese. But I highly recommend that you make the quark. You'll have plenty of it left over, but it can be used as a spread or any way you would normally use ricotta cheese.