Blackout Peach Bread Pudding

Total Time

Prep: 30 min. Grill: 15 min.


1 dozen

Updated: Jun. 27, 2023
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


  • 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 5 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.

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.
  • Nutrition Facts

    1 bread pudding cup: 173 calories, 6g fat (3g saturated fat), 73mg cholesterol, 121mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 4g protein.