Ingredients for Jelly Doughnut Pudding
- Heavy Cream
- Whole Milk
- Sugar
- 4 large eggs
- 4 large egg yolks
- Vanilla Extract
- Raspberry Filled Glazed Doughnuts
- Butter
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How to Make Jelly Doughnut Pudding
- Preheat oven to 325°F (160°C).
- Bring a kettle of water to a boil.
- In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3 cups granulated sugar, 4 large eggs, 4 large egg yolks, and 2 teaspoons vanilla extract until well combined.
- Gently slice jelly doughnuts horizontally into 1/4-inch thick slices using a serrated knife.
- Grease a 9x12 inch baking pan and sprinkle with 2 tablespoons granulated sugar.
- Pour about 1/2 inch of the cream mixture into the prepared pan.
- Arrange a layer of sliced doughnuts in the pan, overlapping slightly.
- Top with another layer of doughnuts, pressing gently to moisten.
- Add a small amount of cream mixture.
- Repeat with two more layers of doughnuts, pouring the remaining cream mixture evenly over the top.
- Press down gently to ensure the doughnuts are moistened.
- Sprinkle with the remaining 2 tablespoons of sugar.
- Cover the pan tightly with aluminum foil.
- Place the pudding pan in a larger roasting pan.
- Pour boiling water into the larger pan until it comes three-quarters of the way up the sides of the pudding pan.
- Bake for 1 hour and 50 minutes.
- Remove the foil and continue baking until the top is golden brown, about 15 minutes.
- Turn off the oven, slightly open the oven door, and let the pudding sit in the oven for an additional 10 minutes.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
300g
Fat
172g
Carbs
34g
