Blackout Peach Bread Pudding Recipe

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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Grill: 15 min.

Ingredients

  • 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

Directions

In a small bowl, whisk the first five ingredients until blended; refrigerate until assembling.
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.
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.
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.

Test Kitchen Tips
  • If you don't have potato dinner rolls, substitute any leftover white bread or rolls.
  • Substitute canned peaches for fresh if the latter are out of season.
  • Originally published as Blackout Peachy Bread Pudding in Grill It Bookazine 2016, p129

    • 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.

    Test Kitchen Tips
  • If you don't have potato dinner rolls, substitute any leftover white bread or rolls.
  • Substitute canned peaches for fresh if the latter are out of season.
  • Originally published as Blackout Peachy Bread Pudding in Grill It Bookazine 2016, p129

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