Brilliant Breakfast

I thought I had a great idea: Turn the pecan-raisin rolls that were getting a little dry into a breakfast bread-pudding type casserole. But I tried to fudge the recipe and I ended up with something that wasn't pretty, with curdled-looking custard and bread that was mushy in some place and completely crusty in others. It was just that the bread didn't absorb enough of the custard; it sat all night in the fridge, so I can't help but think the bread was just too dense and maybe not dried out enough. Also, I think scrambling the eggs a bit before you mix them in with the milk, which maybe should have been something higher fat than 1 percent.

The flavor was good, with just a couple teaspoons of brown sugar and a dash of cinnamon. We ate some of it. So I may try it again with a few tweaks, and maybe I'll have something.