Blackout Peach Bread Pudding Recipe
Blackout Peach Bread Pudding Recipe photo by Taste of Home
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Blackout Peach Bread Pudding Recipe

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I bake several times a week so my kids have homemade desserts. We lost power in a storm, so I used the grill to invent “blackout” pudding. —Augustina Zaccardi, Eastchester, New York
TOTAL TIME: Prep: 30 min. Grill: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Grill: 15 min.
MAKES: 6 servings


  • 4 large egg yolks
  • 1 cup whole milk
  • 1/3 cup sugar
  • 1/4 cup mascarpone cheese
  • 1/2 teaspoon ground cinnamon
  • 2 medium peaches, halved and pitted
  • 1 tablespoon butter, melted
  • 4 potato dinner rolls, halved
  • 2 tablespoons brown sugar
  • 1/2 cup caramel sundae syrup
  • Sweetened whipped cream, optional


  1. In a small bowl, whisk the first five ingredients until blended; refrigerate until assembling.
  2. Brush peaches with butter. Grill, covered, on an oiled rack over medium heat or broil 4 in. from heat until lightly browned, 5-6 minutes, turning once. Grill rolls, uncovered, until lightly browned, 3-4 minutes, turning once. Cool slightly. Cut peaches and rolls into 3/4-in. cubes.
  3. In a large bowl, combine peaches and brown sugar; stir in bread cubes. Spoon into 12 well-greased, disposable aluminum muffin cups. Pour egg mixture into muffin cups.
  4. Grill, covered, over indirect high heat 12-15 minutes or until a thermometer reads at least 160°. Cool in pan 5 minutes before removing. Serve with caramel syrup and, if desired, whipped cream. Yield: 6 servings.
Originally published as Blackout Peachy Bread Pudding in Grill It Bookazine 2016, p129

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