1 (13 ounce) package of cinnamon rolls. Your choice, but I prefer the rolls with sweet frosting, cinnamon, and nuts with raisins.

Unwrap and place in a casserole dish or pan that is about one inch larger, all around, than the package of rolls. With a sharp knife, cut the rolls into squares about 1 to 1 1/2 inches and separate somewhat, so that there is some space between the squares and the dish is "full". Place in a low temperature oven to toast some of the moisture out.

Mix 4 eggs, one teaspoon vanilla, and 1/3 cup sugar with 3 cups liquid. You may use skim or whole milk. Pour over the toasted rolls, allowing the liquid to run into all the separations. The rolls should be well soaked, and barely covered. Mix additional liquid (1 cup milk, 1 1/4 eggs, 1/3 teaspoons vanilla, 2 tablespoons sugar) to proper level.

Place in preheated 350 degree oven for 1 1/2 hours, or until knife comes out clean from center. NOTE: If you want the pudding to be dark on top with soft custard bottom, bake while the casserole dish is in a much larger pan with water. The water should be about 3/4-inch deep, AFTER the casserole dish is in place.

SUGGESTION: Variations can be made to your taste. 1. More cinnamon can be added; 2. Nutmeg can be added; 3. Buttermilk can be substituted for all or part of the milk.