- 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
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.