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2 cups milk
2 tablespoons sugar
2 eggs lightly beaten
2 cups white cake coarsely crumbled dry or yellow cake}
1 teaspoon vanilla extract or to taste
Heat oven to 375° F. Heat milk and sugar to almost boiling. Gradually stir hot mixture into eggs; blend well. Add cake crumbs and vanilla. Spoon into 6 6-ounce custard cups; place cups in a 9 x 13-inch pan and pour in boiling water halfway up cups. Bake 40 to 50 minutes or until a knife inserted in center comes out clean. Serve warm or chilled with fresh berries, a spoonful of berry jam, or half-and-half.
Note: This pudding may also be baked in a 8-inch square baking dish and placed into a roasting pan with boiling water poured to a depth of 1 inch. Use same test for doneness as above.
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