Blackout Peach Bread Pudding

Name: Blackout Peach Bread Pudding
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

11 ingredients

4 steps

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

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.