Cuban Coffee Doughnut Bread Pudding

Have your cafe con leche and doughnut all in one! Dark cafe cubano cuts the sweet edge on this creamy dessert. Slightly stale glazed doughnuts work the best.
Photography By Alfredo Añez | April 01, 2015

Instructions

Preheat oven to 350 degrees. Lightly butter 9x13” pan. Cut doughnuts in quarters and arrange in an even layer in pan. In a large bowl, lightly beat eggs and yolk to combine. Add cream, coffee, salt, vanilla and rum and beat to combine. Pour mixture over doughnuts and let sit 10 minutes. Bake for 45 minutes. Cool and serve warm.

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Ingredients

  • 1 dozen day-old glazed doughnuts
  • 3 eggs + 1 egg yolk
  • 2½ cups light cream or half-and-half
  • ½ cup unsweetened brewed Cuban coffee
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • ¼ cup dark rum
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