German Semolina Pudding (Grießbrei)
Grießbrei Say it: GREES-brai
Grießbrei is a classic German comfort dessert made from fine semolina cooked in milk until thick and creamy. It is a beloved everyday sweet across Germany, often served to children and adults alike for lunch or supper. Warm, gently sweet, and finished with a pat of butter that melts into a golden pool, it evokes childhood memories for many. A sprinkle of cinnamon sugar on top provides the perfect contrast to the soft, spoonable pudding.
German Semolina Pudding (Grießbrei)
Grießbrei
Pronounced GREES-brai
- Serves
- 4
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pour the milk, sugar, salt, and vanilla into a medium saucepan. If using a vanilla bean, add the split pod now.
Place the pan over medium heat and bring the milk just to a gentle simmer, stirring occasionally to dissolve the sugar.
While stirring constantly with a whisk, pour the semolina into the hot milk in a steady stream to prevent lumps.
Reduce the heat to low and continue cooking, stirring frequently with a wooden spoon, until the mixture thickens to a soft porridge consistency, about 5–7 minutes.
Remove from the heat, discard the vanilla pod if used, and stir in the butter until fully melted and glossy.
Let the pudding rest for 2 minutes; it will thicken further as it cools slightly.
Spoon into bowls and generously sprinkle with cinnamon sugar. Serve warm.
Regional variants
Some regions stir in a beaten egg yolk at the end for extra richness, or top the pudding with stewed fruit such as cherries or apples instead of cinnamon sugar. A modern twist replaces part of the milk with cream for an even silkier version.
Cook's notes
- Stir constantly after adding the semolina to ensure a perfectly smooth texture.
- For a thinner pudding, add an extra ½ cup (120 ml) milk at the beginning.
- Use the best-quality fine semolina you can find; coarser types will give a grainier result.
Serve with
Warm with a pat of butter and cinnamon sugar; sometimes served with fruit compote or applesauce.
Make ahead and storage
Best eaten fresh, but can be refrigerated up to 2 days; reheat gently with a splash of milk, stirring until creamy again.
