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