Easy Gingerbread Pudding Recipe

Introduction

This Easy Gingerbread Pudding is a cozy and comforting dessert perfect for chilly evenings or holiday gatherings. With warm spices and rich molasses flavor, it delivers all the classic gingerbread taste in a creamy pudding form.

Ingredients

• 2 and ½ cups whole milk
• ½ cup heavy whipping cream
• ⅔ cup light brown sugar
• 4 tablespoons cornstarch
• 1 and ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 4 large egg yolks
• ¼ cup unsulphured molasses
• 3 tablespoons unsalted butter, cut into pieces
• 1 teaspoon pure vanilla extract
• For the Eggnog Whipped Cream:
• ½ cup heavy whipping cream, chilled
• 2 tablespoons eggnog, chilled
• ⅓ cup powdered sugar
• Optional Topping:
• Crushed gingersnap cookies

Instructions

1. Step 1: In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until the mixture begins to simmer.
2. Step 2: In a separate medium mixing bowl, whisk together the brown sugar, cornstarch, ground ginger, cinnamon, cloves, nutmeg, and salt.
3. Step 3: Add the egg yolks and molasses to the dry mixture. Whisk until smooth and combined, forming a thick paste.
4. Step 4: Slowly pour about one-third of the hot milk and cream mixture into the egg mixture while whisking constantly to temper the eggs without scrambling them.
5. Step 5: Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Return to medium heat.
6. Step 6: Cook the mixture, whisking constantly, until it thickens and begins to boil, about 8–10 minutes. Allow it to boil gently for an additional 30 seconds.
7. Step 7: Remove from heat and whisk in the butter pieces one at a time until fully melted and combined. Stir in the vanilla extract.
8. Step 8: Strain the pudding through a fine mesh sieve into a bowl to ensure smoothness. Cover the surface directly with plastic wrap to prevent a skin from forming.
9. Step 9: Chill the pudding in the refrigerator for at least 2 hours or overnight.
10. Step 10: To make the eggnog whipped cream, beat the chilled heavy cream, eggnog, and powdered sugar together until soft peaks form.
11. Step 11: Before serving, stir the pudding to loosen it. Serve with a dollop of eggnog whipped cream and sprinkle with crushed gingersnap cookies, if desired.

Tips & Variations

• Use freshly ground spices for the most aromatic and vibrant flavor.
• For a dairy-free version, substitute the milk and cream with coconut milk and use a dairy-free butter alternative.
• Add a splash of bourbon or dark rum to the pudding while cooking for an adult twist.
• Garnish with candied ginger pieces instead of gingersnaps for extra zing.

Storage

Store the gingerbread pudding covered in the refrigerator for up to 3 days. Keep the whipped cream separate and add just before serving. Reheat gently on the stovetop over low heat if you prefer it warm, stirring constantly to avoid curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding ahead of time?

Yes, this pudding actually tastes better after chilling for several hours or overnight. Just be sure to cover it well to prevent a skin from forming.

What can I use instead of molasses?

If you don’t have molasses, you can substitute with dark brown sugar or a combination of honey and a touch of dark corn syrup, but the flavor will be slightly different and less intense.

Easy Gingerbread Pudding Recipe

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★★★★★

4.9 from 86 reviews

This Easy Gingerbread Pudding is a rich, creamy dessert that perfectly captures the warm, spicy flavors of gingerbread with a smooth molasses-infused base. Made from simple pantry ingredients and finished with a luscious eggnog whipped cream and optional crushed gingersnap topping, it’s an ideal holiday treat that’s both comforting and elegant.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Gingerbread Pudding:

• 2 and ½ cups whole milk
• ½ cup heavy whipping cream
• ⅔ cup light brown sugar
• 4 tablespoons cornstarch
• 1 and ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 4 large egg yolks
• ¼ cup unsulphured molasses
• 3 tablespoons unsalted butter, cut into pieces
• 1 teaspoon pure vanilla extract

Eggnog Whipped Cream:

• ½ cup heavy whipping cream, chilled
• 2 tablespoons eggnog, chilled
• ⅓ cup powdered sugar

Optional Topping:

• Crushed gingersnap cookies

Instructions

1. Heat Milk and Cream: Add the whole milk and heavy whipping cream to a medium saucepan and heat over medium heat until the mixture begins to simmer, creating the base for your pudding.
2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the light brown sugar, cornstarch, ground ginger, cinnamon, cloves, nutmeg, and salt, evenly distributing the warm spices through the pudding.
3. Mix Egg Yolks and Molasses: Add the egg yolks and unsulphured molasses to the dry ingredients, whisking until smooth and forming a thick paste that will add depth to your pudding flavor.
4. Temper the Eggs: Slowly pour about one-third of the hot milk and cream mixture into the egg and molasses mixture while whisking constantly to gradually raise the temperature and prevent curdling.
5. Combine Mixtures: Pour the tempered egg mixture back into the saucepan with the remaining milk and cream mixture, preparing to thicken the pudding on the stove.
6. Cook the Pudding: Heat the combined mixture over medium heat, whisking constantly until it thickens and begins to boil, approximately 8 to 10 minutes. Continue boiling gently for an additional 30 seconds to activate the cornstarch fully.
7. Add Butter and Vanilla: Remove the saucepan from the heat and whisk in the unsalted butter cubes one at a time until fully melted and integrated, then stir in the pure vanilla extract for aroma and flavor.
8. Strain the Pudding: Pass the mixture through a fine mesh sieve into a clean bowl to ensure an ultra-smooth texture, free of any lumps or stray spices.
9. Chill: Cover the bowl with plastic wrap pressed directly onto the pudding surface to prevent a skin from forming, or portion into individual serving cups and cover each with plastic wrap. Refrigerate for at least 2 hours or overnight to set.
10. Prepare Eggnog Whipped Cream: Using a chilled bowl and beaters, whip the heavy cream with the eggnog and powdered sugar until soft peaks form, enhancing the pudding with a festive whipped topping.
11. Serve: Stir the chilled pudding gently to loosen, then serve topped with a dollop of eggnog whipped cream and sprinkle with optional crushed gingersnap cookies for added texture and spice. Enjoy this cozy seasonal dessert!

Notes

• Tempering the eggs is essential to prevent scrambling and ensure a smooth pudding texture.
• Pressing plastic wrap directly onto the pudding surface while chilling prevents a skin from forming.
• For a stronger gingerbread flavor, adjust the ground spices to taste.
• The pudding can be made a day ahead and stored covered in the refrigerator.
• Use unsulphured molasses for optimal flavor and color.
• Chill the heavy cream, eggnog, and mixing bowl well before making the whipped cream for best results.

Keywords: gingerbread pudding, holiday dessert, molasses pudding, eggnog whipped cream, spiced pudding, Christmas dessert, gingerbread