It is called “hodgepodge” because it uses a range of different but complementary, doughnuts. The choice is, of course, yours. Particular favorites are blueberry jam doughnuts mixed with apple and cinnamon.
This could easily be made the night before, then quickly baked when required, saving you time.
12 mixed filled doughnuts
1¼ cups whole milk
1¼ cups heavy cream, plus extra for serving
3 extra large eggs
3 tablespoons turbinado sugar
Butter, softened for greasing
Grease a medium-sized roasting pan or pie dish with butter. Cut the doughnuts into quarters, and scatter, randomly, into the dish.
Beat together the milk, cream, and eggs until well combined, and pour this mixture over the doughnuts. Leave the custard to soak into the doughnuts for a good 30 minutes.
Meanwhile, preheat the oven to 350° F.
Once the doughnuts have soaked up some of the custard, scatter the turbinado sugar over the doughnut mixture and bake for 40 to 50 minutes, until golden brown, and ever so slightly wobbly. Allow to cool slightly before serving with a lavish quantity of cream.