Ingredients
2cupsheavy cream
2cupswhole milk
¾cupgranulated sugar,plus 2 tbsp, divided
1½tbspvanilla extract
¼tspsalt
4large eggs
3large egg yolks
7cake donuts
8cake donut holes
Preparation
Preheat the oven to 300 degrees F.
Add the heavy cream, milk, ¾ cup of sugar, vanilla, and salt to a large saucepan.
Bring to a simmer over medium-high heat.
In a separate medium bowl, whisk the egg and egg yolks until smooth. Set aside.
Once the cream mixture comes to a simmer, ladle approximately half of it into the bowl of eggs, whisking constantly while adding.
Pour the egg and cream mixture back into the saucepan, then remove from the heat.
Let the mixture cool for 10 minutes.
While the liquid mixture cools, spray an 8 x 8-inch baking dish with cooking spray.
Cut up the donuts and donut holes, then arrange them tightly in the baking dish.
Ladle or pour the liquid mixture over the donuts, just until it covers most of the donuts and that it’s at least ¼ inch below the rim of the dish.
Sprinkle with 1 tablespoon of sugar.
Let sit for 10 to 15 minutes.
Bake for 50 to 60 minutes until the center is set.
If at 40 minutes, the mixture’s liquid still hasn’t cooked through, loosely cover the dish with aluminum foil to help the center cook.
Once set, remove from the oven.
Sprinkle with the remaining tablespoon of sugar, serve, and enjoy!
