1/2 c. grapenut cereal
2 1/2 c. half and half
2 lg. eggs
1/3 to 1/2 c. sugar
Dash salt
1/2 tsp. cinnamon

Soak cereal in warm milk for 10 minutes. Beat eggs with fork or whisk lightly. Add sugar to taste. Add salt and vanilla to the milk-cream-cereal mixture. Sprinkle with cinnamon. Bake in glass dish placed in 1 inch water inside a 13 x 9 inch pan. Bake for 1 hour to 1 hour and 10 minutes. Stir once or twice during first 1/2 hour. Knife inserted in center will come out clean if custard is done.