Coffee & Doughnut Bread Pudding

By tinathorn

Ingredients

• 6 plain or cinnamon-sugar yeast-raised doughnuts, torn into chunks
• 1 1/2 cups creamy coffee, or 1 1/2 cups milk with 2 tsp instant coffee or espresso stirred in
• 3 large eggs
• 1/4 cup sugar (or to taste)
• 1 tsp vanilla

Preparation

Step 1

Tear the doughnuts into chunks into a bowl. In another bowl, whisk together the coffee, eggs, sugar and vanilla and pour over the doughnuts. Refrigerate for several hours, until much of the liquid has been absorbed.

Preheat the oven to 350F. Pour the mixture into a buttered baking dish and bake for an hour, until puffed and golden. Serve warm, at room temperature, or cold. Serves 6-8 (or more).