A good friend and neighbor made a version of this yesterday. If you’ve got a few left over challah, potato, or brioche rolls from last night’s dinner party, this can make for a good next-day brunch anchor.

Cut up the dinner rolls into large crouton sizes and set aside. Mix some milk or cream, eggs, maple syrup or brown sugar, some rum or vanilla, cinnamon, nutmeg, a little bit of ground cloves and like half a pinch of cayenne pepper into a batter, kind of like what you’d make French toast from. Dump the bread crumbs in an oven-ready dish or pan, and cover with the egg mixture. If you have any leftover nuts, chocolate, raisins or other stuff, mix it into the bread and egg mixture. Put into the oven at 375 for 45 minutes, covered with aluminum foil. Check about 35 minutes in to see if the egg mixture has firmed up a bit, then uncover and let the bread brown a bit. You’ll need the crunchy textures to balance off the eggy custard base. Another good variation is diced apple, maple syrup and crumbled bacon.