Easy Gingerbread Pudding Dessert

This creamy gingerbread pudding is exactly what you want when the craving for holiday comfort food strikes but time is short. Warm spices, brown sugar, and molasses all blend to create the nostalgic flavor of classic gingerbread in a silky spoonable treat. Eggnog whipped cream and a sprinkle of cookie crumbs turn it into a dreamy dessert that brings everyone back to the table.

My first attempt baking this was on a snowy night for friends visiting from out of town. Now it has become a December tradition in my house and I have even packed single servings as a surprise lunchbox treat.

Ingredients

• Whole milk and heavy cream: Provide the pudding’s rich and tender base. Look for fresh dairy with a gentle creamy flavor for best texture
• Light brown sugar: Gives deep caramel notes and helps the pudding thicken nicely
• Cornstarch: Acts as the thickener and ensures your pudding will set perfectly. Always check for lumps and sift if needed
• Ground ginger, cinnamon, cloves, and nutmeg: Combine to create the classic gingerbread profile. Freshly bought spices will bring the brightest results
• Molasses: The secret to gingerbread’s signature taste. Choose unsulphured molasses for a sweeter, milder flavor
• Egg yolks: Add silkiness and body plus a lovely golden color
• Unsalted butter: Mixed in at the end makes the pudding extra smooth and rich
• Pure vanilla extract: Gives the final aroma and rounds out the spices
• Eggnog and heavy cream (for topping): Use real chilled eggnog and quality heavy cream for a light and fluffy whipped topping
• Fresh gingersnap cookies: Crumbled over the top add the perfect bit of crunch and spice

Instructions

Prepare the Creamy Base:

Pour both the whole milk and heavy cream into a medium saucepan. Set the pan over medium heat and watch closely as the mixture warms. Wait for tiny bubbles to appear around the edges before moving to the next step so you know it is hot enough

Mix the Dry Ingredients:

In a mixing bowl add the brown sugar, cornstarch, ground ginger, cinnamon, cloves, nutmeg, and salt. Whisk really well so there are no pockets of cornstarch or spice left and everything is evenly combined

Blend in Egg Yolks and Molasses:

To that same bowl drop in the egg yolks and molasses. This will be very thick at first so take your time whisking and be sure to scrape the sides. The mixture should look glossy and completely smooth before you move on

Temper the Egg Mixture:

Take a ladle and slowly add about a third of your warm milk and cream to the egg mixture whisking it in little by little. This step gets the eggs used to the heat and prevents scrambling which is key for a perfectly smooth pudding

Combine and Thicken:

Pour everything back into the saucepan with the remaining hot milk and cream. Return the pot to the stove and cook over medium heat. Whisk constantly for eight to ten minutes watching as the pudding starts to thicken and bubble. Let it come to a true boil for thirty seconds to activate the cornstarch fully

Add Butter and Vanilla:

Remove the pan from the heat and immediately start adding the butter cubes one piece at a time. Wait until each one melts before dropping in the next. When the last bit of butter is mixed in pour in the vanilla extract and give it a final stir

Strain and Chill:

For the smoothest dessert grab a fine mesh sieve and strain the pudding into a clean bowl. Press a piece of plastic wrap on the surface of the pudding right in the bowl or portion it into serving dishes and cover directly. This keeps a skin from forming. Refrigerate for at least two hours or let it set overnight for the best texture

Whip the Topping and Serve:

Right before serving whip together cold heavy cream, eggnog, and powdered sugar until soft peaks form. Spoon the whipped cream over the chilled pudding and finish with a light shake of crumbled gingersnap cookies. Enjoy every cozy bite

The pudding is not overly sweet so it pairs perfectly with the eggnog cream. Brown sugar is always my favorite ingredient here. It melts into the pudding and gives a gentle molasses flavor. I remember my grandmother always using brown sugar in her baked puddings and I like to think she would be proud of my take on her old favorite.

Storage and Leftover Tips

Leftover pudding stores in the fridge for up to three days. The pudding will thicken a bit more as it chills so give it a good stir before serving. Keep extra whipped topping in a separate airtight container and dollop just before eating. One of the best things about this recipe is how the flavor deepens after a day in the fridge. I once served it two days after making and everyone claimed it tasted even better.

Easy Ingredient Swaps

If you have no heavy cream just use all whole milk for a lighter version. Replace the eggnog in the whipped cream with extra cream and a pinch of nutmeg to keep things classic. Try maple syrup in place of molasses for a lighter sweetness. I often swap in gluten free gingersnaps for friends who are sensitive and the result is just as delicious.

Perfect Ways to Serve This

Spoon into small mason jars for festive individual servings at holiday parties. Try layering with extra crumbled ginger cookies for a trifle effect. Top with pomegranate seeds or orange zest for a bright and fruity finish. Sharing these with friends is my favorite I sometimes double the recipe just so I have plenty to go around.

The Story Behind This Recipe

The inspiration for this pudding came from loving gingerbread in every form — cookies, cake, and even pancakes. This is a comfort food that echoes family and celebration. The recipe adapts perfectly for both big family get togethers and quiet movie nights. My niece always asks for extra gingersnap crumbs on top which never fails to make the table smile. Experimenting with these holiday spices was my holiday kitchen ritual and it never gets old.

Adapting for Every Season

Swirl in a spoonful of pumpkin puree for a Thanksgiving flavor shift. Add a pinch more cinnamon in winter for a cozier pudding. Serve with fresh berries and basil in summer for something new. What I enjoy most is the ritual of whisking the pudding by hand as the house fills with the scent of spices.

What People Are Saying

Friends love that it tastes like Christmas in a cup. Family members always ask for the recipe and bring their own whipped topping ideas. The creamy texture and not too sweet flavor keep even non gingerbread lovers coming back for seconds.

Freezer Meal Conversion

The pudding can be portioned into small containers and frozen for up to a month. Let thaw in the fridge overnight and whip fresh cream before topping. This has saved so many busy weeknights around the holidays I always keep some in the freezer for last minute guests.

This is one winter dessert you will want to enjoy all season long. It is simple to make and brings festive joy in every spoonful.

Recipe Q&A

→ Can I use plant-based milk instead of whole milk?

Yes, you can substitute whole milk with your favorite plant-based milk. Almond, oat, or soy milk work well, though flavor and creaminess may vary slightly.

→ How long does this pudding need to chill?

Allow at least 2 hours for chilling in the refrigerator. Overnight chilling results in the best set and flavor development.

→ Is it necessary to strain the pudding?

Straining helps remove any lumps for an ultra-smooth texture, but it's optional if you are confident in your whisking technique.

→ What can be used as a topping?

Eggnog whipped cream and crushed gingersnap cookies provide festive flair, but regular whipped cream or spiced nuts are also delicious options.

→ Can this dessert be made ahead of time?

Absolutely, prepare the pudding a day in advance and keep it chilled. Add whipped cream and toppings just before serving for best results.