Taste of Home
Blackout Peach Bread Pudding
TOTAL TIME: Prep: 30 min. Grill: 15 min.
YIELD: 1 dozen.
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
Ingredients
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4 large egg yolks
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1 cup whole milk
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1/3 cup sugar
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1/4 cup mascarpone cheese
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1/2 teaspoon ground cinnamon
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2 medium peaches, halved and pitted
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1 tablespoon butter, melted
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4 potato dinner rolls, halved
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2 tablespoons brown sugar
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1/2 cup caramel sundae syrup
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Sweetened whipped cream, optional
Directions
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1.
In a small bowl, whisk the first 5 ingredients until blended; refrigerate until assembling.
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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.
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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.
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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.
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.
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