Graham Cracker Pudding



  • Cooking spray
  • 22 1/2 sheets graham crackers
  • (45 squares)
  • 4 eggs
  • 3 s milk
  • 1/2 sugar
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon ground cinnamon


Evenly coat 8x8x2-inch baking pan with spray. Layer crackers on bottom of pan, using 4 1/2 sheets per layer. Break sheets in half, if needed, in order to make 5 layers of crackers. Put baking pan aside.
Break eggs into medium-sized mixing bowl. Add milk, sugar, vanilla and cinnamon. Beat with whisk until ingredients are blended.
Carefully pour egg mixture over crackers. Cover baking pan with plastic wrap or foil. Put baking pan in refrigerator so crackers can soak up egg mixture. Time 30 minutes. When timer shows only 10 minutes are left, set oven to 350°.
When 10 minutes are over, take baking pan out of refrigerator, remove wrap and put baking pan on middle rack of oven. Bake 40 minutes. When time is up, pull out oven rack and poke middle of pudding with knife. If pudding is wet, push in oven rack and close oven door. Bake 5 minutes more; check pudding again with clean knife. Repeat until knife comes out clean and pudding is puffed in center.
With oven mitts or potholders, put baking dish on top of one of the burners on the range. Set timer for 5 minutes to let pudding cool a bit before serving. Cut pudding into 9 squares with pancake turner; lift pieces out of pan with pancake turner and put them on plates to serve. Refrigerate any leftovers.
The protein from eggs in this recipe makes graham crackers puff up while custard pudding is baking. Put all ingredients together at least 30 minutes before you want to bake pudding. This gives crackers time to soak up all egg and milk mixture.


Up-to-date agriculture news in your inbox!

Previous articleStir Fried Asparagus
Next articleEgg-Rich Pie Crust