| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 25 min |
| Yield: | 12 servings |
Ingredients
- 8 apple cider, pumpkin spice or plain cake donuts, sliced in half horizontally
- 2/3 cup dried cranberries
- 2 cups orange juice
- 8 tablespoons (1 stick) unsalted butter
- 1 cup chopped pecans
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- Zest of 1 lemon plus 2 tablespoons lemon juice
- 1/3 cup plus 2 tablespoons dark brown sugar
- 1/3 cup granulated sugar
- 2 large egg yolks
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- 1 cup heavy cream
- 2 pints vanilla ice cream, for serving
Instructions
- Place the donuts cut-side up on a baking sheet. Turn the oven to 350 degrees F and while it’s preheating, place the baking sheet with the donuts inside to toast, flipping once after about 10 minutes. Continue to cook until lightly toasted on both sides, another 5 minutes. Remove the baking sheet and continue to preheat the oven.
- Meanwhile, in a small saucepan over medium-high heat, add the cranberries and 1 cup of the orange juice. Bring to a simmer and cook until the cranberries are plump, 10 to 15 minutes (the orange juice will reduce; that’s just fine). Set aside.
- Cube 7 tablespoons of the butter. In a large bowl, add the pecans, flour, salt, lemon zest, 2 tablespoons of the brown sugar and the cubed butter. Using a pastry cutter or your fingertips, mix everything together until crumbly. Refrigerate until ready to bake.
- In a separate large bowl, whisk together the granulated sugar and egg yolks until well incorporated, less gritty and slightly lighter yellow in color. Add the pumpkin pie spice, vanilla extract and remaining 1/3 cup brown sugar and whisk until everything is well blended. Slowly add the heavy cream while continuing to whisk, then whisk in the lemon juice and remaining 1 cup orange juice. Slowly add the simmered cranberries and orange juice.
- Butter the bottom and sides of an 8-by-8-inch casserole dish with the remaining tablespoon of butter. Break the donuts into large chunks and add to the casserole dish. Pour half of the custard mixture over top, making sure to nestle the cranberries in the nooks and crannies. Press everything down into the custard and allow it to soak for 10 minutes. Pour the remaining custard over top. Remove the topping from the refrigerator and sprinkle evenly over the top.
- Bake until golden brown and bubbly around the edges, 35 to 40 minutes. Let sit 15 minutes before serving warm with a scoop of vanilla ice cream.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 614 |
| Total Fat | 40 g |
| Saturated Fat | 18 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 3 g |
| Sugar | 42 g |
| Protein | 7 g |
| Cholesterol | 114 mg |
| Sodium | 297 mg |
Reviews
Substituted apples for cranberries, supplemented with King’s Hawaiian rolls because I didn’t have enough donuts, substituted cinnamon toast crunch for pecans
This has become a Thanksgiving staple. It’s really good if you use really good apple cider donuts…. the cheap ones from the supermarket with the fake flavor don’t work. I get my donuts at a local apple orchard. FANTASTIC!
Wow..rich,delicious and such a wonderful surprise. My guy describes it as smoo t h and delicious. Glad I tried this. Perfect for the holidays!!