Grilled Buttermilk Bread Pudding with Rhubarb-Pear Compote

By á-4084

Ingredients

• 3 3
• eggs
• 1/2 1/2
• cup sugar
• 1/2 1/2
• tsp. pure vanilla extract
• 1 1
• cup buttermilk
• 1 1
• cup cream
• 6 6
• thick slices brioche, challah, or soft white bread
• 1 1
• Recipe Pear-Rhubarb Compote (recipe below)

Preparation

Step 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.