Ingredients
4 large egg yolks1 cup whole milk1/3 cup sugar1/4 cup mascarpone cheese1/2 teaspoon ground cinnamon2 medium peaches, halved and pitted1 tablespoon butter, melted4 potato dinner rolls, halved2 tablespoons brown sugar1/2 cup caramel sundae syrupSweetened whipped cream, optional
Preparation
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.
