12 day-old unfrosted plain and/or chocolate doughnuts, torn in 1-inch pieces
2 cups milk
1 14 oz. can sweetened condensed milk
1 ¼ cups strong brewed coffee, cooled
6 egg yolks
1 ½ tsp. ground cinnamon
½ tsp. granulated sugar
Butterscotch Sauce, below (optional)
Multicolor sprinkles (optional)
Preheat oven to 350F. Place doughnut pieces in a 3-quart baking dish; set aside. In a large bowl whisk together milk, sweetened condensed milk, coffee, egg yolks, and 1tsp. of the cinnamon. Pour evenly over doughnuts. Combine granulated sugar and remaining cinnamon; sprinkle over pudding.
Bake, uncovered, for 40 – 45 minutes or until a knife inserted near center comes out clean. Cool slightly. If desired, serve with Butterscotch Sauce and to with sprinkles. Makes 16 servings.
Butterscotch Sauce: In a small saucepan melt ½ cup butter over low heat. Stir in ½ cup dark brown sugar and ¼ cup whipping cream. Cook and stir until sugar is dissolved. Remove from heat. Stir in ½ tsp. vanilla. Spoon over pudding.