Introduction

This easy gingerbread pudding is a cozy, spiced dessert perfect for the holiday season or any chilly evening. Creamy and rich, it combines classic gingerbread flavors with a smooth texture that’s sure to satisfy your sweet tooth.

Two clear glass cups each hold two layers: a thick, smooth dark brown pudding at the bottom, topped with a dollop of white whipped cream sprinkled with light brown crumbs. The glasses stand on a white marbled surface scattered with red frozen berries and two round brown cookies shaped like little people. A spoon lies to the right of the glasses, and a soft beige 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

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

Step 1: Add the milk and heavy cream to a medium saucepan and heat over medium heat until the mixture begins to simmer.
Step 2: In a mixing bowl, whisk together the brown sugar, cornstarch, ginger, cinnamon, cloves, nutmeg, and salt.
Step 3: Add the egg yolks and molasses to the dry mixture and whisk until combined and smooth, forming a thick paste.
Step 4: Slowly pour about one-third of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.
Step 5: Pour the egg mixture back into the saucepan with the remaining milk mixture and return to medium heat.
Step 6: Cook, whisking constantly, until the pudding thickens and starts to boil, about 8–10 minutes. Let it boil for an additional 30 seconds.
Step 7: Remove from heat and whisk in the butter pieces one at a time until melted and combined, then stir in the vanilla extract.
Step 8: Strain the pudding through a fine mesh sieve into a bowl. Cover the surface with plastic wrap to prevent a skin from forming, or divide into individual cups and cover. Chill for at least 2 hours or overnight.
Step 9: For the eggnog whipped cream, whip the chilled heavy cream, eggnog, and powdered sugar together with a hand mixer until soft peaks form, about 5-6 minutes.
Step 10: Stir the chilled pudding to loosen it, then serve topped with eggnog whipped cream and crushed gingersnap cookies, if desired. Enjoy!

Tips & Variations

Use a fine mesh sieve to strain pudding for a silky smooth texture.
Adjust the spices to your preference, adding more ginger or cinnamon for extra warmth.
Substitute maple syrup for molasses if you prefer a milder, sweeter flavor.
For a boozy twist, add a splash of rum or bourbon to the pudding or whipped cream.

Storage

Store the gingerbread pudding in an airtight container or covered bowl in the refrigerator for up to 3 days. The eggnog whipped cream is best served fresh but can be stored chilled for up to 1 day. Rewhip lightly if separated before serving.

How to Serve

Two clear glasses filled with three layers: the bottom layer is a smooth, dark brown chocolate mousse, the middle layer is slightly lighter brown mousse with a creamy texture, and the top layer is light whipped cream sprinkled with small crumbles of brown cookie. The glasses sit on a white marbled surface scattered with frosted red cranberries and brown gingerbread cookies shaped like men. The background is softly blurred with a light, neutral tone. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding vegan?

This recipe uses dairy and eggs, so to make it vegan, you would need to substitute plant-based milk and cream, use a vegan egg replacer, and swap the butter for a vegan alternative. The texture and flavor may vary.

Why do I need to temper the eggs?

Tempering the eggs by slowly adding hot milk prevents them from scrambling when combined with the warm mixture, ensuring a smooth, creamy pudding.

Easy Gingerbread Pudding Recipe

Print Recipe

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4.5 from 64 reviews

This Easy Gingerbread Pudding is a rich, creamy dessert infused with warm holiday spices like ginger, cinnamon, cloves, and nutmeg, sweetened with molasses to capture traditional gingerbread flavors. Topped with fluffy eggnog whipped cream and optional crushed gingersnap cookies, it’s a perfect festive treat that’s simple to prepare and delightful to enjoy during the colder months.

Author: zara
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

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

Heat Liquids: Add the whole milk and heavy whipping cream to a medium saucepan and warm over medium heat until it starts to simmer, preparing the base for the pudding.
Mix Dry Ingredients: In a medium mixing bowl, whisk together the brown sugar, cornstarch, ground ginger, cinnamon, cloves, nutmeg, and salt to evenly combine the spices and thickeners.
Combine Eggs and Molasses: Add the egg yolks and molasses to the dry ingredient mix. Whisk thoroughly until a smooth paste forms, ensuring no lumps remain.
Temper Egg Mixture: Gradually pour about one third of the hot milk and cream mixture into the egg and molasses mixture, whisking constantly to slowly raise the temperature and prevent the eggs from scrambling.
Return to Heat: Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over medium heat while continuously whisking to prevent lumps.
Cook Pudding: Continue whisking for 8 to 10 minutes until the mixture thickens, begins to boil, and bubbles form and pop. Allow it to boil gently for an additional 30 seconds for proper setting.
Add Butter and Vanilla: Remove the saucepan from heat and whisk in the unsalted butter pieces one at a time until fully melted and incorporated, then stir in the pure vanilla extract for flavor balance.
Strain and Chill: Pour the pudding through a fine mesh sieve into a bowl to remove any lumps. Cover the surface directly with plastic wrap to prevent skin formation or divide into serving cups and cover. Refrigerate for at least 2 hours or overnight to chill and set.
Make Eggnog Whipped Cream: In a chilled bowl, whip the heavy cream, eggnog, powdered sugar, and rum extract using a hand mixer for 5 to 6 minutes or until soft peaks form, creating a light, festive topping.
Serve: Once set, stir the pudding lightly to loosen. Serve with a dollop of eggnog whipped cream and sprinkle optional crushed gingersnaps on top for added texture and spice. Enjoy your comforting holiday dessert!

Notes

When tempering the eggs, pour the hot liquid slowly and whisk continuously to avoid scrambled eggs.
Placing plastic wrap directly on the pudding surface prevents a skin from forming while chilling.
Using unsulphured molasses ensures a clean, rich flavor without bitterness.
The pudding can be made up to one day in advance and refrigerated.
For extra texture, top with crushed gingersnap cookies as an optional garnish.
Eggnog whipped cream can be made ahead and stored in the refrigerator until ready to serve.

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