The Paula Deen edition.
My disclaimer for this recipe is that:
a) it probably contains no less than 5,000 calories per bite
b) it’s the holidays, so you were probably going to eat poorly anyway
1 1/2 dozen glazed doughnuts, cut into sixths
2 cups heavy cream
2 cups milk
10 large egg yolks
2 large whole eggs
1/2 cup sweetened condensed milk
Preheat the oven to 250°. Line 2 baking sheets with parchment paper. Spread the doughnut pieces on baking sheets and bake for about 30 minutes until dry on the outside and semi firm in the center. Increase the oven temperature to 350.
In a large bowl, whisk 2 cups of the cream with the milk, egg yolks, whole eggs and condensed milk. Add the doughnut pieces and let soak until softened, about 1 hour; stirring every 15 minutes.
Lightly grease a 9-by-13-inch baking dish. Spoon the doughnut mixture into the prepared baking dish and cover with foil. Set the dish in a roasting pan and add enough water to the pan to reach halfway up the side of the baking dish.
Bake the bread pudding for 40 minutes. Remove the foil and bake for approximately 20 minutes longer, or until the bread pudding is set.
Preheat the broiler. Broil the bread pudding for about 3 minutes, or until top is lightly browned. Let cool for 30 minutes.
Get in your car, drive to the nearest spin class.