Name: Creamy Semolina Pudding (Grießbrei)
Prep time: 15 min
Total time: 15 min
Ingredients: 1 1/2 cups whole milk; 1/2 cup heavy cream; 1/3 cup fine semolina; 3 tbsp granulated sugar; 1 pinch salt; 1 tsp vanilla extract

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This extra creamy semolina pudding, also known as Grießbrei in Germany, adds instant warmth and comfort to your day. If you love the semolina-based hot cereal Cream of Wheat but are looking for a homemade version then you’ve come to the right place. Semolina porridge is extremely versatile and a great alternative to your typical oatmeal, offering sustenance and a blank canvas for a variety of toppings.

Three ramekins with creamy semolina pudding and different toppings.

Growing up in Germany, homemade Grießbrei or store-bought Grießpudding from Landliebe are fond food memories from my childhood. Semolina pudding is a classic German dish that adds instant comfort to your day!

Make this quick and easy sweet breakfast or dessert in 15 minutes with just 6 ingredients. Plus you can meal-prep it and enjoy it warm or cold.

Just like my creamy rice pudding and sweet milk soup, semolina pudding is a budget-friendly, comforting meal – perfect in the winter time.

If you loved this Semolina Pudding Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

Creamy Semolina Pudding (Grießbrei)

Caro Jensen

Indulge in creamy semolina pudding (Grießbrei), a comforting homemade version of Cream of Wheat. A versatile and nourishing breakfast, snack, or dessert.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Breakfast, Dessert

Cuisine American, German

Servings servings

Calories 244 kcal

Ingredients

Instructions

In a saucepan, heat 1 1/2 cups whole milk and 1/2 cup heavy cream over medium heat until it begins to simmer.
1 1/2 cups whole milk, 1/2 cup heavy cream
Slowly add 1/3 cup fine semolina to the simmering milk while continuously stirring to prevent lumps from forming.
1/3 cup fine semolina
Reduce the heat to low and continue stirring the mixture. Cook for about 5-7 minutes or until the semolina thickens to a smooth and creamy consistency.
Add 3 tbsp granulated sugar, 1 tsp vanilla extract and a 1 pinch salt. Stir well to combine and let it cook for another 2-3 minutes, allowing the flavors to combine.
3 tbsp granulated sugar, 1 pinch salt, 1 tsp vanilla extract
Remove the saucepan from the heat. I recommend letting the Grießbrei cool slightly before serving with your favorite topping.
1/2 cup heavy cream

Notes

Add it slowly: When adding semolina to the simmering milk and cream, do it gradually while stirring continuously. This helps prevent lumps from forming and ensures a smooth and creamy consistency.

Keep stirring: Stir the mixture consistently while cooking to avoid sticking and burning at the bottom of the saucepan. This also helps the semolina cook evenly and achieve a creamy texture.

Taste throughout: Taste the Grießbrei as you cook and adjust the amount of sugar to your preference.

Storage: Reheat the semolina pudding either in the microwave on medium power or on the stovetop over low heat, adding a splash of milk if needed to restore its creamy consistency. You can also freeze the pudding for up to 3 months in a freezer-proof container. To thaw and reheat, place it in the refrigerator overnight or thaw it in the microwave or on the stovetop over low heat. Add extra milk if needed.

Nutrition

Calories: 244kcalCarbohydrates: 24gProtein: 6gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 53mgPotassium: 193mgFiber: 1gSugar: 14gVitamin A: 586IUVitamin C: 0.2mgCalcium: 135mgIron: 1mg

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Ingredients and substitutions

Semolina – This recipe uses fine semolina. Semolina is a coarse flour made from durum wheat and has a light yellow color and gritty texture. It comes in two types, hard wheat semolina which is used for pasta and bread making, and soft wheat semolina also known as fine semolina.
Milk – Full-fat milk works best but you can also use skim milk.
Cream – Heavy cream gives the pudding its richness.
Sugar – Granulated sugar gives the semolina pudding its sweetness. You can substitute it with natural alternatives like maple syrup, agave nectar, or stevia, or rely on the natural sweetness of the milk and fruit toppings.
Vanilla – Vanilla extract, vanilla syrup, or fresh vanilla beans work well for this recipe. It adds depth of flavor and richness to this dish. You can also add some cinnamon or Christmas spice mix to the pudding for some festive flavors.

Semolina pudding topping ideas

Add extra flavor, texture, and visual appeal to your pudding with the following topping ideas. Check out my waffle topping ideas for more ideas on what to add to your semolina pudding.

Fresh berries: Garnish the bowl with a handful of fresh berries like strawberries, blueberries, or raspberries for a burst of color and natural sweetness.
Fruit compote: Top your Grießbrei with a sweet and tangy fruit compote such as my stewed apples and pears, macerated blueberries, rhubarb coulis, or honey stewed berries.
Cinnamon sugar: Sprinkle a mixture of cinnamon and sugar on top for a classic and comforting flavor combination.
Fall flavors: Drizzle a generous amount of maple syrup over the pudding alongside a dusting of pumpkin spice.
Toasted nuts: Add a delightful crunch by sprinkling toasted almonds, walnuts, chopped hazelnuts, or your favorite granola.
Dried fruits: Chopped dried fruits like raisins, apricots, or cranberries can add a chewy and flavorful element to the creamy porridge.
Whipped cream: Top the semolina pudding with a dollop of German whipped cream or mascarpone cream for extra creaminess and indulgence.
Brûlée crust: Add a caramelized layer of sugar on top by torching or broiling some extra sugar until it turns into a crisp and golden brown crust.