Reprinted with permission from Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home by Stephen Collucci and Elizabeth Gunnison (Clarkson Potter, 2013). [Compare Prices]
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4 to 6
- 2 cups heavy cream
- 2 cups whole milk
- ¾ cup sugar
- 1½ tablespoons vanilla extract
- ¼ teaspoon salt
- 4 large eggs
- 3 large egg yolks
- 10 leftover cake doughnuts (homemade or store-bought)
- Preheat the oven to 300°F.
- In a medium saucepan set over medium heat, combine the cream, milk, sugar, vanilla, and salt and bring it to a simmer.
- Meanwhile, in a separate medium bowl, whisk together the eggs and egg yolks until smooth. Once your pot has reached a full simmer, slowly pour half the cream mixture into the egg mixture, whisking constantly. Return the mixture to the sauce pan and remove the pan from the heat. Let the mixture cool. Strain the custard through a fine mesh sieve and set it aside.
- Tear the doughnuts into thimble size pieces and arrange them tightly in a round baking dish that’s about 7 inches in diameter or in an 8 × 8 inch baking dish. Pour the custard over the doughnut pieces, filling the dish just so that the doughnuts are barely covered. Let sit for 10 to 15 minutes so that the doughnuts absorb the custard.
- Bake the pudding until the custard is fully set in the center, about 50 minutes. Serve immediately.
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