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.