Graham Cracker Pudding
Serving Size: 9
Nutritional Information: without optional garnishes: 256 calories, 6 gm total fat, 96 mg cholesterol, 202 mg sodium, 212 mg potassium, 43 gm carbohydrate, 8 gm protein and 10% or more of the RDI for riboflavin, calcium, phosphorus
|22 1/2 sheets||graham cracker sheets (45 squares)|
|3 cups||skim milk|
|1 1/2 teaspoons||vanilla|
|1 teaspoons||ground cinnamon|
|to taste||whipped cream, strawberries, mint leaves (optional)|
- Evenly coat 8 x 8 x 2-inch baking pan with spray. Layer crackers on bottom of pan, using 4 1/2 sheets per layer. As necessary, break sheets in half to make 5 layers.
- In medium bowl, beat together eggs, milk, sugar, vanilla and cinnamon until blended. Pour over crackers. Cover pan with plastic wrap or aluminum foil. Refrigerate 30 minutes to overnight.
- Uncover pan. Place in center of middle rack in preheated 350° F oven. Bake until knife inserted near center comes out clean and pudding is puffed in center, about 40 to 45 minutes. Cool at least 5 minutes. Serve hot, warm or chilled.
- To serve, cut into 9 squares. Lift out with pancake turner. Garnish with cream, berries and mint, if desired. Refrigerate any leftovers.