Tuesday, April 10, 2012

Coffee Dunked Doughnut Bread Pudding

I have a (common) obsession with dipping old fashioned doughnuts in my coffee. Who doesn't? When I saw this recipe in the April 2012 Better Homes and Gardens magazine...I immediately said 'must share with the Six fans!'

Credit: http://www.flickr.com/photos/shreveportbossier/5658687308/

You'll Need:
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.



  1. Do they have to actually be 12 days old for the recipe to work?

    1. hi Chloe! no, you just need "12" doughnuts. :)

    2. Wow...I wish I could say I don't make those mistakes often but I really do. Thank you!