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
Ingredients
Quantity
cooking spray
graham cracker sheets (45 squares)
22 1/2 sheets
eggs
4
skim milk
3 cups
sugar
1/2 cups
vanilla
1 1/2 teaspoons
ground cinnamon
1 teaspoons
whipped cream, strawberries, mint leaves (optional)
to taste
Directions
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.
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© 2014 Iowa Egg Council
