Gingerbread Pudding Recipe
Meet your new favorite holiday dessert. This creamy, luscious gingerbread pudding is full of warm spices and rich molasses — perfect for any holiday table.
How to Make the Best Gingerbread Pudding
This creamy, luscious gingerbread pudding is the perfect way to bring the warmth of holiday spices to your holiday table. Combining rich molasses with the comforting flavors of ginger, cinnamon, nutmeg, and cloves, this dessert delivers all the cozy, festive notes you crave during the season—without requiring any baking.
The beauty of this pudding lies in its simplicity. A silky custard base comes together quickly on the stovetop with whole milk, heavy cream, and egg yolks, while the spices infuse every creamy bite with that classic gingerbread flavor. The cornstarch and molasses work together to create a beautifully thick, pudding-like texture that’s elegant enough for any holiday gathering.
Make this dessert ahead of time and keep it chilled until you’re ready to serve. The flavors actually develop and deepen as it sits, making this an ideal make-ahead option when you’re juggling multiple dishes. Serve it in individual bowls or glasses, perhaps topped with a dollop of whipped cream or candied ginger for extra elegance and flavor.
Gingerbread Pudding
Meet your new favorite holiday dessert. This creamy, luscious gingerbread pudding is full of warm spices and rich molasses — perfect for any holiday table.
Ingredients
Pudding
Instructions
Preparation
- In a medium saucepan, whisk together whole milk, heavy cream, dark brown sugar, cornstarch and molasses. Constantly whisk over medium heat until it reaches a simmer, and the mixture slightly thickens. Remove from heat. The cornstarch will initially look lumpy, but keep whisking, and it'll smooth out. Do not boil.
- In a small bowl, whisk the egg yolks with vanilla extract, ginger, cinnamon, nutmeg and cloves for about three minutes. Add a ladle of the cream mixture to yolks and whisk constantly. Once it's incorporated, add another scoop and repeat once or twice. Pour the cream-egg mixture back into the saucepan with the rest of the cream and return to heat. Continue to whisk constantly until the mixture thickens to a pudding consistency.
- Remove from heat and add cubed butter, stirring to help it melt. Pour through a fine-mesh sieve into another bowl, directly cover the surface with plastic wrap and refrigerate until chilled. Enjoy!
Notes
- Use freshly grated nutmeg if possible for the best flavor
- This pudding can be made up to 2 days ahead and kept covered in the refrigerator