Ginger Pudding

An old-fashioned custard dessert with crumbled gingersnap cookies baked inside a brown sugar pudding.

Recipe Ingredients:

24 gingersnaps, crushed
3 cups whole milk
2/3 cup firmly packed dark brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Sprinkle crushed gingersnaps evenly on the bottom of a lightly greased 1 1/2 to 2-quart baking dish.
3. In a medium bowl, combine milk, sugar and eggs, mixing well.
4. Pour mixture over crumbs and bake for 30 minutes.

Makes 8 servings.