12 stale rolls
½ c. unsalted butter, melted
1 c. sugar
4 large eggs, lightly beaten
1 c. whole milk
1 tbsp. vanilla
1 c. strongly brewed coffee
4 tbsp chocolate syrup
For the glaze:
3 tbsp. strongly brewed coffee
2 c. powdered sugar
Whipped cream and chocolate syrup, to top.
Preheat oven to 350 degrees. Grease a large casserole dish or four small dishes. Tear bread apart into 1" chunks. Mix butter, sugar, eggs, vanilla, and milk in a small bowl. Slowly pour coffee over bread, letting it soak up completely. Pour egg, milk, and sugar mixture over bread. Bake in oven for 10 minutes, until pudding starts to rise. Whisk coffee and powdered sugar in a small bowl and drizzle over the top of pudding. Continue baking for 10 minutes, until very puffy. Remove and serve immediately, top with whipped cream and chocolate syrup.