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.