3 1/2 cups heavy cream
1 1/2 cups whole milk
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.
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, 1 1/2 cups sugar, eggs, egg
yolks and vanilla. Whisk to blend.
Using a serrated knife, gently slice doughnuts from top to bottom in
1/4-inch slices. Butter a 9-by-12-inch baking pan and sprinkle with 1
tablespoon sugar. Pour about 1/2 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.
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
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.
Yield: 8 to 10 servings.