Enjoy the holidays in a glass. This easy Gingerbread Pudding is super smooth and rich with a strong gingerbread flavour. Top it off with a dollop of eggnog whipped cream for the perfect Christmas treat!
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my full disclosure policy for details.
It’s been well over a year since I’ve shared a pudding recipe, totally unacceptable since I have a million different flavour ideas I wanted to make and post!
And I’ll be honest, gingerbread was not on the list of pudding flavours I planned on making. However, it’s Christmas time and I’ve already shared an incredible eggnog pudding recipe, so I decided to try out another popular Christmas flavour!
Easy Gingerbread Pudding
I searched everywhere for another non-baked gingerbread pudding recipe, just to make sure it wasn’t a totally insane idea. I couldn’t find any though, but I still decided to go through with the recipe while questioning my sanity and you know what? I’m super glad I did!
What to Love About This Gingerbread Pudding
- Comes together in a few simple steps
- No fancy equipment needed
- Thanks to the molasses and spices, this pudding tastes just like gingerbread cookies!
- Creamy and smooth texture
- Eggnog whipped cream topping (need I say more?)
- Can be enjoyed both warm and cold
So yeah, gingerbread isn’t the most common flavour of custard pudding, but it works! It starts off with basic ingredients like milk, cream, eggs and cornstarch, but transforms into a luxuriously rich and creamy holiday treat once we add some brown sugar, molasses, and warm spices!
How To Make Homemade Gingerbread Pudding
Every last one of my pudding recipes are easy to make, and this gingerbread pudding is no different. The only skill you need to have is the ability to stir.
Start by heating the milk and heavy cream in a saucepan. No one likes a soupy thin pudding, so I used 3 things to thicken up this pudding — the heavy cream is one of them!
Combine the brown sugar, cornstarch and spices in a separate bowl. I usually use granulated sugar in my pudding recipes, but brown sugar has molasses, so it intensifies the gingerbread flavours! As for the spices, ginger, cinnamon, cloves and nutmeg are all you need, along with a little salt to balance the sweetness.
Add the egg yolks and molasses to the brown sugar mixture. The egg yolks work with the cornstarch and heavy cream to give this pudding the perfect thick/silky texture! It may be a bit tough to stir at first, but keep going and it should all come together.
Temper the eggs! Slowly pour in ⅓ of the hot milk/cream mixture into the egg mixture while stirring constantly. This will temper the eggs so they don’t curdle when you cook the pudding.
Pour the thinned egg mixture back into the saucepan with the rest of the milk/cream and cook, while stirring, for about 10 minutes. The pudding will thicken up quickly and begin to bubble and pop.
Once the pudding has finished cooking, remove it from the heat and stir in the vanilla and butter pieces. Now although we tempered the eggs, you’ll still want to strain everything to be certain that you’ll end up with a nice and smooth pudding.
Eggnog Whipped Cream
Earlier this week, I shared this recipe for Mini Eggnog Cheesecakes. On top of those cheesecakes is the most delicious eggnog whipped cream! So since I took those photos and these on the same day, and because I didn’t feel like making regular whipped cream, I decided to put a dollop on the pudding.
And good God am I glad I did! The light and airy texture of the eggnog whipped cream compliments the rich and thick gingerbread pudding amazingly well! And a sprinkle of crushed gingersnaps on top just seals the deal!
Did you make this Gingerbread Pudding? Let me know how they turned out in the comments below! And don’t forget to leave a rating!
>>PIN THIS FOR LATER<<
More Gingerbread Recipes
FOLLOW QUEENSLEE APPÉTIT
Like what you see? Make sure you‘re following Queenslee Appétit for more tasty recipes!
Have any questions about the recipe? Contact me here, and I’ll be happy to help!
SHARE YOUR PICS!
Tag me on Instagram @queensleeappetit or use the hashtag #queensleeappetit so I could see your gorgeous creations!
Let’s get baking!
- 2 and ½ cups whole milk
- ½ cup heavy whipping cream
- ⅔ cup light brown sugar
- 4 tablespoon cornstarch
- 1 and ½ teaspoon 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 tablespoon Eggnog, chilled
- ⅓ cup powdered sugar
- Crushed gingersnap cookies
For the Gingerbread Pudding:
- Add the milk and heavy cream to a medium saucepan and heat over medium heat until mixture begins to simmer.
- Meanwhile, add the brown sugar, cornstarch, ginger, cinnamon, cloves, nutmeg and salt to a medium mixing bowl and whisk together.
- Add egg yolks and molasses and whisk until combined and smooth. The mixture will be thick at first, but continue whisking and it should turn into a smooth paste.
- Once the milk/cream mixture begins to simmer, slowly pour ⅓ of it (a little at a time) into the egg mixture while whisking constantly until combined. This will slowly increase the temperature of eggs without scrambling them.
- Pour the egg mixture back into the saucepan with the remaining milk/cream, then return to the stove.
- Heat on medium heat and cook, whisking constantly until the mixture is thickened and begins to boil, about 8–10 minutes. Cook until the pudding starts to get thick and bubbles start to form and pop. Allow to boil for an additional 30 seconds.
- Remove from heat and add cubes of butter, one at a time whisking until a cube is completely melted and combined before adding the next. Then mix in the vanilla. Strain pudding through a fine mesh sieve into a bowl.
- Either cover the bowl with plastic wrap placing the plastic directly on top of the pudding surface so it doesn't form a skin while cooling or divide the pudding into individual serving cups and cover each with plastic wrap. Chill in the refrigerator for 2 hours or overnight.
- Once chilled, stir the pudding to loosen, then serve with an optional dollop of eggnog whipped cream and crushed gingersnaps, if you desire. Enjoy!
For the Eggnog Whipped Cream:
- In a medium mixing bowl, using a hand mixer, whip the chilled cream, eggnog, powdered sugar, and rum extract for about 5-6 minutes, or until soft peaks form.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 666Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 333mgSodium: 280mgCarbohydrates: 70gFiber: 1gSugar: 60gProtein: 11g
©QUEENSLEE APPÉTIT. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.