Sunnys Apple Cider Donut Pudding - apple cider

Method

• 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.