An old-fashioned custard dessert with crumbled gingersnap cookies baked inside a brown sugar pudding.
24 gingersnaps, crushed
3 cups whole milk
2/3 cup firmly packed dark brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
- Preheat oven to 350°F (175°C).
- Sprinkle crushed gingersnaps evenly on the bottom of a lightly greased 1 1/2 to 2-quart baking dish.
- In a medium bowl, combine milk, sugar and eggs, mixing well.
- Pour mixture over crumbs and bake for 30 minutes.
Makes 8 servings.