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Blackout Peach Bread Pudding

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


  • 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


  • 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.

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 serving: 386 calories, 16g fat (8g saturated fat), 155mg cholesterol, 250mg sodium, 55g carbohydrate (37g sugars, 2g fiber), 8g protein.


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