An old-fashioned baked gingersnap custard.

Ginger Pudding

24 crushed gingersnaps
3 cups whole milk
2/3 cup firmly packed dark brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract

1. Sprinkle crushed gingersnaps evenly on the bottom of a lightly greased 1 1/2 to 2-quart baking dish.
2. In a medium bowl, combine milk, sugar and eggs, mixing well.
3. Pour mixture over crumbs and bake at 350°F (175°C) for 30 minutes.

Makes 6 to 8 servings.