| | Directions | | Evenly coat 8-inch square baking pan with cooking spray. Layer graham crackers on bottom of pan. Continue layering until there are 5 layers of graham crackers. Note: Some squares will need to be broken to make even layers. In medium bowl, beat eggs, sugar, milk, vanilla and cinnamon together until well blended. Pour mixture over graham crackers. Cover pan with plastic wrap and refrigerate for a minimum of 30 minutes or overnight, as time permits. Remove plastic wrap from pan. Bake in a preheated 350° oven for 40 to 45 minutes or until a knife inserted in center of pudding comes out clean. Note: the pudding should be puffed in the center. Cool for five minutes. Pudding may be served hot, warm or chilled. To serve, cut into 9 squares. Lift out squares of pudding with a spatula. Garnish with whipped cream or topping and berries. Refrigerate any leftovers. |
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| Ingredients | | - |  | 45 graham cracker squares |
| - | | 4 eggs |
| - | | 1/2 cup sugar |
| - | | 3 cups milk |
| - | | 1 1/2 teaspoons Vanilla |
| - | | 1 teaspoon ground cinnamon |
| - | | whipped cream or topping |
| - | | fresh berries of choice |
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