Pennsylvania Grilled Shoo-Fly Bread Pudding

Introduction

This Pennsylvania-inspired Grilled Shoo-Fly Bread Pudding is a rich, caramelized dessert made entirely on the Arteflame Grill. Combining the deep molasses flavor of traditional Shoo-Fly pie with the rich, custardy texture of bread pudding, this recipe brings countryside comfort to your grill top. No oven necessary—just fire up your Arteflame and experience the magic of grilling dessert to perfection.

Ingredients

• 1 loaf of day-old brioche or challah, cubed
• 1 cup milk
• 1 cup heavy cream
• 3 large eggs
• 1/4 cup molasses
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt
• 3 tbsp unsalted butter, melted (plus more for grilling)
• 1/2 cup Shoo-Fly pie crumb topping (flour, butter, and brown sugar mixed to crumb consistency)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins and place them in the bottom of the Arteflame grill.
2. Stack dry firewood over the napkins.
3. Light the napkins and let the fire build. Your grill will be ready to cook in about 20 minutes.

Step 2: Prepare the bread pudding mixture

1. In a large mixing bowl, whisk together the milk, cream, eggs, molasses, brown sugar, vanilla, cinnamon, nutmeg, salt, and melted butter.
2. Add the cubed bread and gently fold to ensure every piece is coated with the mixture.
3. Let soak for at least 10 minutes to absorb fully.

Step 3: Create the bread pudding stacks

1. Butter the flat top griddle area liberally near the center zone of the Arteflame cooktop, where it’s hottest but still below burning temperature.
2. Using a ring mold (3"–4" across), press in the soaked bread mixture to form mini pudding rounds.
3. Top each with a generous sprinkle of Shoo-Fly crumb topping.

Step 4: Grill the bread pudding

1. Place the molds onto the buttered, hotter inner cooktop zone first to caramelize and sear the bottom for 2–3 minutes.
2. Carefully slide a spatula underneath and move the molds toward the cooler outer zone of the cooktop.
3. Let them finish cooking gently for 10–12 minutes, or until golden brown and set.

Step 5: Finish and serve

1. Remove molds and let puddings rest for 2 minutes.
2. Drizzle with warm molasses or a dollop of whipped cream before serving.

Tips

• Use day-old bread for better absorption and richer texture.
• Position the pudding molds near the inner ring initially to caramelize the base, then move outward to avoid burning.
• Use butter instead of oil for richer flavor during grilling.
• If making ahead, reheat gently on the outer griddle zone of your Arteflame.
• For a deeper flavor, let the bread pudding soak in the custard for up to 30 minutes before grilling.

Variations

1. Apple Cinnamon Delight: Add small chunks of grilled apple and a dash more cinnamon to the custard base.
2. Chocolate Shoo-Fly Bites: Mix in chopped dark chocolate chunks before grilling for a molten surprise inside.
3. Bourbon Pecan Twist: Add soaked pecans and a splash of bourbon for a Southern take.
4. Maple Walnut: Substitute a third of the molasses with maple syrup and add crushed toasted walnuts.
5. Berry Cobbler Fusion: Fold in blueberries and raspberries for a sweet-tart contrast to the molasses flavor.

Conclusion

Who says you need an oven to make dessert? This Pennsylvania-style grilled Shoo-Fly Bread Pudding turns your Arteflame Grill into an outdoor bakery masterpiece. With layered molasses richness, crunchy crumb topping, and caramelized outer texture, it's a showstopper every time.

Best pairings

• Freshly brewed Pennsylvania Dutch coffee
• Glass of chilled milk or vanilla cream soda
• Savory grilled sausages or bacon on the Arteflame to contrast the sweetness
• Serve with grilled fruits like peaches or apples for a full dessert board