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Gale Gand's Grilled Buttermilk Bread Pudding with Rhubarb-Pear Compote

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  • Makes: 6 servings
  • Prep: 22 mins
  • Grill: 4 mins

Gale Gand's Grilled Buttermilk Bread Pudding with Rhubarb-Pear Compote

Directions

  1. 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.
  2. 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.

Rhubarb-Pear Compote

Directions

  1. 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

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