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
Blackout Peach Bread Pudding
Test Kitchen Tips
Watch how to Make Blackout Peach Bread Pudding
Blackout Peach Bread Pudding
Prep Time
30 min
Cook Time
15 min
Yield
1 dozen
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 5 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.
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.
