Method

• 1.
  Combine the sugar, cream, condensed milk, milk, ½ tsp cinnamon and vanilla in a saucepan and place over medium heat. Bring to just below a boil, then remove from heat to cool and infuse.
• 2.
  Grease a 26cm round baking dish. Halve the doughnuts horizontally, then layer in half the doughnuts, cut-side up, flat on the bottom of the dish.
• 3.
  Dollop strawberry jam into doughnut holes and any gaps.
• 4.
  In a circular patter and slightly overlapping, add the remaining doughnut halves, cut-side down.
• 5.
  Preheat oven to 170°C.
• 6.
  Whisk the eggs and egg yolk in a heatproof bowl. Discard the vanilla pod from the condensed milk mixture mixture, then gradually whisk into egg. Pour over the doughnuts and allow to soak for 15 minutes.
• 7.
  Transfer pudding to oven and bake for 30 minutes or until dark golden on top and the custard has just set.
• 8.
  Combine icing sugar and remaining ½ tsp ground cinnamon, and dust over the pudding. Serve with cream or ice cream.