Jelly Doughnut Pudding

Name: Jelly Doughnut Pudding
Total time: 2 h 30 min
Yield: 8 to 10 servings
Ingredients: 3 1/2 cups heavy cream, at room temperature; 1 1/2 cups whole milk, at room temperature; 1 1/2 cups plus 2 tablespoons sugar; 8 large eggs; 4 large egg yolks; 1 tablespoon vanilla extract; 14 jelly doughnuts, preferably filled with raspberry jam; Butter, for greasing pan

By Alex Witchel

Total Time: 2½ hours
Rating: 4(8)
Comments: Read comments

Featured in: Luxury Takes a Page From Frugality

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 to 10 servings

3½cups heavy cream, at room temperature
1½cups whole milk, at room temperature
1½cups plus 2 tablespoons sugar
8large eggs
4large egg yolks
1tablespoon vanilla extract
14jelly doughnuts, preferably filled with raspberry jam
Butter, for greasing pan

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat oven to 325 degrees. Fill a kettle with water and place over high heat to bring to a boil. In a large mixing bowl, combine cream, milk, 1½ cups sugar, eggs, egg yolks and vanilla. Whisk to blend.
Step 2
Using a serrated knife, gently slice doughnuts from top to bottom in ¼-inch slices. Butter a 9-by-12-inch baking pan and sprinkle with 1 tablespoon sugar. Pour about ½ inch of the cream mixture into pan. Arrange a layer of sliced doughnuts in pan, overlapping them slightly. Top with another layer, pressing them down slightly to moisten them. Top with a small amount of cream mixture.
Step 3
Arrange 2 more layers of sliced doughnuts, and pour remaining liquid evenly over top. Press down gently to moisten. Sprinkle with remaining 1 tablespoon sugar. Cover pan tightly with foil, and place in a larger pan. Fill larger pan with boiling water until three-quarters up the side of pudding pan.
Step 4
Bake for 1 hour 50 minutes. Remove foil and continue to bake until top is golden brown, about 15 minutes. Turn off oven, open door slightly, and leave in oven for an additional 10 minutes. Serve warm or at room temperature.