Susan from Food Blogga
6 large eggs
4 cups milk (regular, low-fat, or skim)
1/2 cup sugar
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
Grapenuts, as much as needed
Preheat oven to 350 degrees F.
Select your baking dish--either a corning ware, individual ramekins, or aluminum mini loaf pans and coat with cooking spray. Place on a large baking sheet.
In a large bowl, whisk all ingredients (except Grapenuts) until well blended. Pour into your baking dish (es), filling no more 3/4's of the way to the top, as they will puff up. Sprinkle the top of the pudding with a single layer of Grapenuts, and coat with a layer of cooking spray, to keep them "set." Place baking sheet in the middle rack of the oven, and pour water into the pan until it reaches about 1/4 of the way up the side of your baking dish (es).
Bake for 30 minutes, or until the pudding puffs up and turns golden brown. Give the dish a jiggle; it should be firm. Remove from oven, and allow to cool completely on a wire rack. (It will continue to firm up). Serve at room temperature or chilled. Feel free to add a dollop of Cool Whip on top.