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1
Place the donuts cut-side up on a baking sheet.
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2
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.
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3
Continue to cook until lightly toasted on both sides, another 5 minutes.
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4
Remove the baking sheet and continue to preheat the oven.
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5
Meanwhile, in a small saucepan over medium-high heat, add the cranberries and 1 cup of the orange juice.
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6
Bring to a simmer and cook until the cranberries are plump, 10 to 15 minutes (the orange juice will reduce; that's just fine).
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7
Set aside.
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8
Cube 7 tablespoons of the butter.
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9
In a large bowl, add the pecans, flour, salt, lemon zest, 2 tablespoons of the brown sugar and the cubed butter.
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10
Using a pastry cutter or your fingertips, mix everything together until crumbly.
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11
Refrigerate until ready to bake.
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12
In a separate large bowl, whisk together the granulated sugar and egg yolks until well incorporated, less gritty and slightly lighter yellow in color.
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13
Add the pumpkin pie spice, vanilla extract and remaining 1/3 cup brown sugar and whisk until everything is well blended.
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14
Slowly add the heavy cream while continuing to whisk, then whisk in the lemon juice and remaining 1 cup orange juice.
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15
Slowly add the simmered cranberries and orange juice.
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16
Butter the bottom and sides of an 8-by-8-inch casserole dish with the remaining tablespoon of butter.
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17
Break the donuts into large chunks and add to the casserole dish.
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18
Pour half of the custard mixture over top, making sure to nestle the cranberries in the nooks and crannies.
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19
Press everything down into the custard and allow it to soak for 10 minutes.
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20
Pour the remaining custard over top.
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21
Remove the topping from the refrigerator and sprinkle evenly over the top.
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22
Bake until golden brown and bubbly around the edges, 35 to 40 minutes.
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23
Let sit 15 minutes before serving warm with a scoop of vanilla ice cream.
