Note from original poster: they baked pudding uncovered, for a more bread like top crust.
My notes: 1. When my mother baked this, she always covered it with foil, so that is what I did.
2. I also doubled the recipe, since I'm serving it for Thanksgiving. I baked it in a 9x13 glass cake pan for the 1 hr. time frame.
3. I tested for doneness after 1 hr, by inserting a toothpick in center of pudding, to see if it would come out clean, and it did.
4. I did use a hand mixer to help get the flour more incorporated, and continued using the hand mixer, when adding the milk/egg mixture.