Blackout Peach Bread Pudding

• 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 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 160u0b0. Cool in pan 5 minutes before removing. Serve with caramel syrup and, if desired, whipped cream.

egg yolks, milk, sugar, mascarpone cheese, ground cinnamon, peaches, butter, dinner rolls, brown sugar, caramel sundae syrup, whipped cream

Taken from www.tasteofhome.com/recipes/blackout-peach-bread-pudding/ (may not work)