What you will need:1 Dozen glazed raised doughnuts cut into eighths (don’t use cake doughnuts, they are too heavy)
1 large Graham cracker pie crust
4 Eggs
4 Egg yolks
32 oz. Heavy whipping cream
1 tsp. Vanilla extract
¼ cup of sugar
Greased 13” x 9” pan
Preheated 350ﹾoven
Cheese mixture:8oz Philadelphia cream cheese (Room Temperature)
½ tsp Vanilla extract
¼ cup of sugar
Preparation:
Cut doughnuts into eighths, arrange on a nonstick sheet pan, bake at 350ﹾ in a preheated oven for about 10 minutes to draw some of the moisture out. Set aside and allow to cool.
Crumble pie crust and repack into the bottom of 13” x 9” greased pan and set aside.
Whip room temperature cream cheese with ¼ cup of sugar and ½ tsp. vanilla and set aside.
Whip eggs, egg yolks, 1/4 cup of sugar, and 1 tsp. vanilla.
Add heavy cream to egg mixture.
Add doughnut pieces to a large mixing bowl.
Cover with egg and cream mixture. Let soak 15 minutes, stir, and let soak for another 15 minutes.
Pour into 13”x 9” greased pan.
Dollop cream cheese over top of the doughnut mixture. Use the back of a spoon to submerge cream cheese dollops and smooth out any doughnut pieces sticking up.
Bake in a preheated 350ﹾ oven for 45 minutes. Allow to cool for 20 minutes.
Serve plain or with whipped cream, fresh fruit, or your favorite topping.
Enjoy!
