• 4 Ratings

Think of this easy bread pudding recipe like a grilled dessert French toast. Top the bread pudding recipe with sauce made from rhubarb, pear, orange juice, wine, and more.

Source: Better Homes and Gardens
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Gale Gand's Grilled Buttermilk Bread Pudding with Rhubarb-Pear Compote

Ingredients

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Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Nutrition Facts (Gale Gand's Grilled Buttermilk Bread Pudding with Rhubarb-Pear Compote)

702 calories; 28 g total fat; 12 g saturated fat; 4 g polyunsaturated fat; 10 g monounsaturated fat; 234 mg cholesterol; 412 mg sodium. 523 mg potassium; 102 g carbohydrates; 5 g fiber; 62 g sugar; 14 g protein; 0 g trans fatty acid; 1263 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 101 mcg folate; 1 mcg vitamin b12; 172 mg calcium; 3 mg iron;

Rhubarb-Pear Compote

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0