Gale Gand's Grilled Buttermilk Bread Pudding with Rhubarb-Pear Compote
teaspoon pure vanilla extract
thick slices brioche, challah, or soft white bread
recipe Pear-Rhubarb Compote (recipe below)
- For a gas grill, preheat with outer burner(s) on medium, center burner on low. (For a charcoal grill, set up for indirect cooking.) Clean grill well. In bowl whisk eggs; whisk in sugar, vanilla, and a pinch of salt. Gradually whisk in buttermilk and cream. Transfer mixture to shallow baking dish. Working in batches if necessary, soak bread slices 1 to 2 minutes per side.
- With tongs, oil grill with a paper towel dipped in cooking oil. Lay soaked bread slices on cooler part of grill; grill about 2 minutes until golden brown. Turn and repeat on other side. Serve right off the grill with Pear-Rhubarb Compote. Makes 6 servings.
cup orange juice
tablespoons light-bodied red wine
cup light brown sugar
vanilla bean, split and scraped (optional)
medium-ripe pears, seeded and cut into quarters
stalks rhubarb (washed, trimmed and cut into 1-inch sections) or one 8- to 10-oz. bag frozen rhubarb
- Preheat oven to 400 degrees F. In a large bowl stir together orange juice, honey, wine, brown sugar, vanilla bean, cornstarch, and cinnamon. Add pears, seeded and cut into quarters, and rhubarb. Pour into a 3-quart baking dish and bake until tender, 25 to 30 minutes. Serve warm or at room temperature.
Nutrition Facts(Gale Gand's Grilled Buttermilk Bread Pudding with Rhubarb-Pear Compote)
- Per serving:
- 702 kcal cal.,
- 28 g fat
- (12 g sat. fat,
- 4 g polyunsaturated fat,
- 10 g monounsatured fat),
- 234 mg chol.,
- 412 mg sodium,
- 102 g carb.,
- 5 g fiber,
- 62 g sugar,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet