Introduction

This Easy Gingerbread Pudding is a cozy, spiced dessert that perfectly captures the flavors of the holiday season. Rich and creamy with warm gingerbread spices, it’s an inviting treat to enjoy on a chilly evening. Top it with eggnog whipped cream and crushed gingersnaps for a festive finish.

Two clear rounded glasses are filled with a thick dark brown pudding-like dessert. Each glass has a dollop of white cream topped with light brown crumbs in the center. The glasses sit on a white marbled surface scattered with a few red sugared berries and one brown gingerbread cookie shaped like a person near a shiny silver spoon. A soft white and beige striped cloth is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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
½ cup heavy whipping cream, chilled (for whipped cream)
2 tablespoons eggnog, chilled
⅓ cup powdered sugar
Optional: crushed gingersnap cookies for topping

Instructions

Step 1: In a medium saucepan, combine the whole milk and ½ cup heavy whipping cream. Heat over medium heat until the mixture begins to simmer.
Step 2: In a medium mixing bowl, whisk together the brown sugar, cornstarch, ground ginger, cinnamon, cloves, nutmeg, and salt.
Step 3: Add the egg yolks and molasses to the dry ingredients and whisk until smooth. The mixture may be thick initially; continue whisking until it becomes a smooth paste.
Step 4: Once the milk mixture simmers, slowly add about one-third of it to the egg mixture in a thin stream, whisking constantly to gently raise the temperature without scrambling the eggs.
Step 5: Pour the egg mixture back into the saucepan with the remaining milk mixture. Return to medium heat and cook, whisking constantly, until the pudding thickens and starts to boil, about 8–10 minutes. Let it boil for an additional 30 seconds, bubbling and thickening.
Step 6: Remove from heat and whisk in the butter pieces one at a time until fully melted and incorporated. Stir in the vanilla extract. Strain the pudding through a fine mesh sieve into a bowl.
Step 7: Cover the pudding surface directly with plastic wrap to prevent a skin from forming, or divide into individual cups and cover each. Refrigerate for at least 2 hours or overnight.
Step 8: To make the eggnog whipped cream, whip the chilled heavy cream, eggnog, and powdered sugar together with a hand mixer for 5–6 minutes until soft peaks form.
Step 9: Before serving, stir the chilled pudding to loosen it. Serve topped with a dollop of eggnog whipped cream and crushed gingersnap cookies, if desired.

Tips & Variations

Use fresh ground spices for the best flavor. You can adjust the amount of ginger and cinnamon to suit your taste preferences.
For a dairy-free version, substitute the milk and cream with coconut milk and use a plant-based butter alternative.
If you prefer a stronger molasses flavor, add an extra tablespoon of molasses to the pudding mixture.
The eggnog whipped cream can be made ahead and stored in the fridge for up to one day.

Storage

Store leftover gingerbread pudding covered in the refrigerator for up to 3 days. The texture may firm up when chilled—just give it a good stir before serving. The eggnog whipped cream is best made fresh but can be kept chilled for up to 24 hours. Reheat the pudding gently in a microwave or over low heat if you prefer it warm.

How to Serve

A close-up of a thick brown smoothie with a creamy texture fills a clear glass with a wide top and narrow base. The surface of the smoothie shows swirls and small lumps, indicating it is rich and dense. In the background, there are a few out-of-focus red berries scattered on a white marbled surface. The overall setting is bright and clean, with the smoothie as the main focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding without eggs?

Eggs are essential for the pudding’s thick and creamy texture, but you could experiment with cornstarch or agar-agar alone for a vegetarian alternative. Note that the texture will be different and less custardy.

What can I use instead of molasses?

If you don’t have molasses, you can substitute with an equal amount of dark maple syrup or dark brown sugar for a similar depth of flavor, though the taste will be slightly different.