Make Coffee & Doughnut Bread Pudding: Ingredients: 6 plain or cinnamon-sugar yeast-raised doughnuts, torn into chunks 1-1/2 cups creamy coffee, or 1 1/2 cups milk with 2 tsp instant coffee or espresso stirred in 3 large eggs 1/4 cup sugar (or to taste) 1 tsp vanilla Directions: Tear the doughnuts into chunks into a bowl. In another bowl, whisk together the coffee, eggs, sugar and vanilla and pour over the doughnuts. Refrigerate for several hours, until much of the liquid has been absorbed.
Preheat the oven to 350F. Pour the mixture into a buttered baking dish and bake for an hour, until puffed and golden. Serve warm, at room temperature, or cold.
There's leftover coffee in my house almost every morning. Lately I've been working on saving the coffee and using it for other things. Sometimes it is as simple as making coffee ice cubes. Other times I'll use it to bake an awesome chocolate cake. Here are some of my favorite things to make with leftover coffee. - Kelsey Banfield
Former New York Yankees left-hander Fritz Peterson died at the age of 82. He is probably best known exchanging wives with teammate Mike Kekich in the 1970s.