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

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

Mix 3 eggs (slightly beaten) with 3 cups of liquid. May use skim or whole milk. Stir and pour over the toasted rolls, allowing the liquid to run into all the separations. If the liquid doesn't come at least 1/2 way, then mix more of the liquid (one beaten egg to each cup of milk). The rolls should be well soaked, though not covered.

Put rolls in preheated 350 degree oven for 1 1/2 hours, or until fork entered between the squares comes out clean.

Suggestion: Buttermilk can be used instead of milk, or can use a mixture of both.