Blueberry Compote Bread Pudding With Soft Curd Cheese Sabayon

Foodista Cookbook Winner

Category: Desserts & Sweets | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


For Quark
2 quarts Buttermilk
For Blueberry Compote
3 tablespoons Sugar
1 tablespoon Lemon Juice
For Bread Pudding
12 ounces Can of Cinnamon Rolls (baked, 1 day old and cut into ½" pieces)*
1 Egg
2 tablespoons Sugar
2 tablespoons Unsalted Butter (melted)
For Sabayon Sauce
1/8 cup Sugar
1/8 cup Cointreau
1/4 cup Quark (soft cheese curds)**


Preheat oven to 150 degrees Farenheit.
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.
Blueberry Compote
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.
Bread Pudding
Preheat oven to 350 degrees Farenheit
Melt butter in microwave and set aside.
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.
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.
Place ramekins into oven and bake for 40-45 minutes. Bread puddings are done when tops are golden brown and contents have puffed up.
Soft Curd Cointreau Sabayon Sauce
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.
Spoon Sabayon Sauce over tops of bread puddings and serve.
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.
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.




The name might be long, but the flavors of this luscious dessert will have you pining for more. More of the blueberries, more of the cinnamon bread pudding, and more of the soft cheese and Cointreau Sabayon sauce.




Thursday, December 31, 2009 - 11:37am


Related Cooking Videos