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- 3 eggs
- 1/2 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 cup cream
- 6 thick slices brioche, challah, or soft white bread
- 1 recipe Pear-Rhubarb Compote (recipe below)
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.
- 1/2 cup orange juice
- 2 tablespoons honey
- 2 tablespoons light-bodied red wine
- 1/2 cup light brown sugar
- 1 vanilla bean, split and scraped (optional)
- 2 teaspoons cornstarch
- 1/2 teaspoon cinnamon
- 4 medium-ripe pears, seeded and cut into quarters
- 4 stalks rhubarb (washed, trimmed and cut into 1-inch sections) or one 8- to 10-oz. bag frozen rhubarb
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.
- Servings Per Recipe 6,
- cal. (kcal) 702,
- Fat, total (g) 28,
- chol. (mg) 234,
- sat. fat (g) 12,
- carb. (g) 102,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 4,
- fiber (g) 5,
- sugar (g) 62,
- pro. (g) 14,
- vit. A (IU) 1263,
- vit. C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 101,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 412,
- Potassium (mg) 523,
- calcium (mg) 172,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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