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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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/easy-gingerbread-pudding-recipe/