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Cinnamon Roll Pudding

3 cups day-old cinnamon rolls, torn into pieces

4 large eggs

2/3 cup firmly packed brown sugar

2 teaspoons vanilla extract

1/2 teaspoon salt
3 cups milk
1 tablespoon butter

1. Generously butter an 11 x 7-inch glass baking dish. Line the bottom with the cinnamon roll pieces. Set aside.
2. Whisk together the eggs, brown sugar, vanilla and salt in a small bowl the egg whites with salt, sugar, and vanilla. Set aside.
3. Combine the milk and butter in a large saucepan over medium heat, stirring occasionally, until butter has melted. Remove from heat. Slowly stir the egg mixture into the milk mixture; mix well.
4. Pour mixture over cinnamon pieces. Allow to soak for several minutes.
5. Meanwhile, preheat oven to 350*F (175*C).
6. Bake pudding for 45 minutes to an hour or until just barely set.

Makes 6 servings.