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Easy Gingerbread Pudding Recipe

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3.9 from 35 reviews

This Easy Gingerbread Pudding is a rich and creamy dessert infused with warm spices like ginger, cinnamon, cloves, and nutmeg, capturing the essence of classic gingerbread flavors. Made with a silky custard base thickened on the stovetop and finished with molasses and butter, this pudding is chilled until set and served with a delightful dollop of eggnog whipped cream and crushed gingersnap cookies for added texture and festive flair.

Ingredients

For the Gingerbread Pudding:

  • 2 and ½ cups whole milk
  • ½ cup heavy whipping cream
  • ⅔ cup light brown sugar
  • 4 tablespoons 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

For the Eggnog Whipped Cream:

  • ½ cup heavy whipping cream, chilled
  • 2 tablespoons Eggnog, chilled
  • ⅓ cup powdered sugar

For Garnish:

  • Crushed gingersnap cookies

Instructions

  1. Heat Milk and Cream: In a medium saucepan, combine the whole milk and ½ cup heavy whipping cream. Place over medium heat and heat the mixture until it begins to simmer, being careful not to boil over.
  2. Mix Dry Ingredients: While the milk mixture heats, whisk together the light brown sugar, cornstarch, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt in a medium mixing bowl until evenly combined.
  3. Combine Eggs and Molasses: Add the 4 large egg yolks and ¼ cup unsulphured molasses to the dry mixture. Whisk until fully incorporated into a smooth paste. Initially thick, continue whisking to achieve an even consistency.
  4. Temper Egg Mixture: Slowly pour about one-third of the hot milk and cream mixture into the egg mixture in small increments while whisking constantly to gently raise the temperature and prevent scrambling.
  5. Cook Pudding Base: Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Return the saucepan to medium heat and cook, whisking constantly for 8 to 10 minutes, until the mixture thickens, begins to boil, and forms bubbles that pop on the surface. Continue cooking for an additional 30 seconds for proper thickening.
  6. Finish Pudding: Remove the saucepan from heat. Gradually add the 3 tablespoons of unsalted butter cubes one at a time, whisking thoroughly after each addition until melted and fully incorporated. Stir in 1 teaspoon pure vanilla extract.
  7. Strain and Chill: Strain the pudding through a fine mesh sieve into a clean bowl to ensure smoothness. Cover the surface directly with plastic wrap to prevent a skin from forming or portion into individual cups and cover with plastic wrap. Refrigerate for at least 2 hours or overnight until fully chilled and set.
  8. Prepare Eggnog Whipped Cream: In a chilled bowl, whip ½ cup heavy whipping cream, 2 tablespoons chilled eggnog, and ⅓ cup powdered sugar until soft peaks form.
  9. Serve: Stir the chilled pudding gently to loosen its texture. Serve with a dollop of eggnog whipped cream and sprinkle with crushed gingersnap cookies for a festive finish. Enjoy!

Notes

  • Ensure constant whisking when cooking the pudding to prevent lumps and to avoid curdling the eggs.
  • Placing plastic wrap directly on the pudding surface is crucial to prevent a skin from forming as it cools.
  • Using unsulphured molasses adds a richer, less bitter flavor compared to regular molasses.
  • For a dairy-free version, substitute milk and cream with plant-based alternatives, but results may differ.
  • Gingersnap cookies add a nice crunchy texture and complementary spicy flavor when sprinkled on top.

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