Cake Donut Bread Pudding

Preheat oven to 300°F.

Add heavy cream, milk, ¾ cup sugar, vanilla, and salt to a large saucepan and bring to a simmer over medium-high heat.

Meanwhile, in a separate medium bowl, whisk the egg and egg yolks until smooth and set aside.

Once the cream mixture comes to a simmer, ladle approximately half of it into the bowl of eggs, whisking constantly as you add it. Pour the egg and cream mixture back into the saucepan and remove from the heat. Let the mixture cool for 10 minutes.

While the liquid mixture cools, spray an 8x8 baking dish with cooking spray. Cut up the donuts and donut holes and arrange tightly in the baking dish. Ladle or pour the liquid mixture over the donuts, just until it covers most of the donuts and make sure it's at least ¼ inch below the rim of the dish. Sprinkle with 1 tablespoon of sugar and let sit for 10 to 15 minutes so donuts can absorb the liquid.

Bake for 50 to 60 minutes until center is set, if at 40 minutes the mixture still seems very liquidy, loosely cover the dish with aluminum foil to help the center cook without burning the top.

Once set, remove from oven, sprinkle with remaining tablespoon of sugar, and serve immediately.