Coffee-Dunked Doughnut Bread Pudding

By melanieroe

Ingredients

• 12 day-old unfrosted plain and/or chocolate doughnuts, torn in 1-inch pieces (cake or yeast)
• 2 cups milk
• 1 14-oz. can sweetened condensed milk
• 1 1/4 cups strong brewed coffee, cooled
• 6 egg yolks
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. granulated sugar
• Butterscotch Sauce, below (optional)
• Multicolor sprinkles (optional)

Preparation

Step 1

1. Preheat oven to 350 F. Place doughnut pieces in a 3-quart baking dish; set aside. In large
bowl whisk together milk, sweetened condensed milk, coffee, egg yolks, and 1 tsp. of the cinnamon.
Pour evenly over doughnuts. Combine granulated sugar and remaining cinnamon; sprinkle over pudding.
2. Bake, uncovered, for 40 to 45 minutes or until a knife inserted near center comes out clean. Cool
slightly. If desired, serve with Butterscotch Sauce and top with sprinkles. Makes 16 servings.
Butterscotch Sauce In a small saucepan melt 1/2 cup butter over low heat. Stir in 1/2 cup dark
brown sugar and 1/4 cup whipping cream. Cook and stir until sugar is dissolved. Remove from
heat. Stir in 1/2 tsp. vanilla. Spoon over pudding.