German Semolina Pudding | Griessbrei
A bowl of warm semolina pudding is so simple and soothing, especially this classic German version known as Grießbrei. Creamy, gently sweetened, and quick to make, it’s the kind of dish that feels like a warm hug from childhood.
Growing up, Grießbrei was often a quick dessert, but just like Milchreis, it sometimes made an appearance as a light lunch when my mom needed to whip up something fast, nourishing – and that us kids would like.
Whether you’re craving a simple dessert or a warm, nostalgic bowl of goodness, this time-tested German recipe delivers every time.
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What is Semolina Pudding?
Grießbrei is a traditional German semolina pudding made by simmering semolina flour in milk with a bit of sugar, butter, and vanilla. It’s a smooth, creamy, porridge-like dish that both kids and adults love.
Not to be confused with American-style cream of wheat, German Grießbrei has its own unique, delicate texture and flavor.
Why you’ll love this recipe
Ingredients
You only need a few basic ingredients to make this classic German semolina pudding:
- Milk – I recommend whole milk for the creamiest texture, but any milk will work.
- Semolina flour – Use fine wheat semolina (Weichweizengrieß). You’ll find it in most European or specialty grocery stores.
- Sugar – Just a bit for subtle sweetness.
- Vanilla – A splash of extract or a packet of vanilla sugar really enhances the flavor.
- Salt – A pinch helps bring everything into balance.
- Butter – Just a little bit adds that extra rich, silky finish.
Simple substitutions
- Milk: Use your favorite plant-based milk like oat, almond, or soy to make this dairy-free.
- Sugar: Feel free to swap in honey, maple syrup, or coconut sugar. Just know it might slightly change the color and flavor.
- Butter: Use vegan butter or skip it if you’re avoiding added fats, however, it really rounds out the flavor.
How to make German Semolina Pudding
- In a medium saucepan, combine milk, butter, salt, sugar, and vanilla and bring to a gentle boil.
- Slowly whisk in the semolina flour, stirring constantly to avoid clumps.
- Lower the heat and simmer for about 3–5 minutes, stirring frequently, until the pudding thickens. Turn off the heat and let it sit (covered) for a minute or two to thicken further.
Helpful recipe tips
- Whisk constantly when adding the semolina to prevent lumps.
- Use gentle heat to avoid scorching the milk.
- The pudding will thicken more as it cools, so don’t overcook it.
- For extra creaminess, some people like to stir in a splash of cream or an egg yolk at the end.
Serving suggestions
Here are some traditional and creative ways to serve German semolina pudding:
- With cinnamon-sugar
- Topped with cherries from a jar or fruit compote
- With a spoonful of homemade jam or berry sauce
- With any of your favorite toppings like chocolate sauce, chopped pistachios, or sprinkles
Storing and freezing instructions
Grießbrei is best enjoyed fresh and warm, but you can store any leftovers in the refrigerator for up to 3 days.
To reheat, add a splash of milk and warm gently on the stovetop or in the microwave, stirring to restore the creamy texture.
I don’t recommend freezing as the texture may turn grainy.
German Semolina Pudding | Griessbrei
Ingredients
- 2 cups milk
- 1 pinch salt
- 2 TBSP sugar
- 1 tsp vanilla extract
- 1 tsp butter
- ¼ cup fine semolina flour
Instructions
- In a medium saucepan over low-medium heat, combine milk, butter, salt, sugar, and vanilla and bring to a gentle boil.
- Slowly whisk in the semolina flour, stirring constantly to avoid clumps.
- Lower the heat and simmer for about 3–5 minutes, stirring frequently, until the pudding thickens.
- Turn off the heat and let it sit (covered) for a minute or two to thicken further.
Notes
- whisk constantly when adding the semolina to the milk to prevent any clumps from forming
- this pudding will thicken as it cools, so feel free to add a bit more milk if you like it thinner
- adjust the sweetness to your liking
- serve with cherries from a jar, cinnamon-sugar, jam, fruite compote, or your favorite toppings
Nutrition
FAQs about German Semolina Pudding
More German dessert recipes you might like:
Easy German Rice Pudding | Milchreis