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1
Heat oven to 325 degrees.
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2
Fill a kettle with water and place over high heat to bring to a boil.
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3
In a large mixing bowl, combine cream, milk, 1 1/2 cups sugar, eggs, egg yolks and vanilla.
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4
Whisk to blend.
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5
Using a serrated knife, gently slice doughnuts from top to bottom in 1/4-inch slices.
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6
Butter a 9-by-12-inch baking pan and sprinkle with 1 tablespoon sugar.
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7
Pour about 1/2 inch of the cream mixture into pan.
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8
Arrange a layer of sliced doughnuts in pan, overlapping them slightly.
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9
Top with another layer, pressing them down slightly to moisten them.
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10
Top with a small amount of cream mixture.
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11
Arrange 2 more layers of sliced doughnuts, and pour remaining liquid evenly over top.
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12
Press down gently to moisten.
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13
Sprinkle with remaining 1 tablespoon sugar.
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14
Cover pan tightly with foil, and place in a larger pan.
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15
Fill larger pan with boiling water until three-quarters up the side of pudding pan.
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16
Bake for 1 hour 50 minutes.
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17
Remove foil and continue to bake until top is golden brown, about 15 minutes.
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18
Turn off oven, open door slightly, and leave in oven for an additional 10 minutes.
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19
Serve warm or at room temperature.
