24 crushed gingersnaps
3 cups whole milk
2/3 cup firmly packed dark brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
Mix milk, sugar and eggs. Pour over crumbs and bake at 350*F (175*C) for 30 minutes.
Makes 6 to 8 servings.
(Editor’s note: Use a lightly greased 1 1/2 to 2-quart baking dish.)