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Preheat oven to 350 degrees and grease a 9x9 or 11x7 pan (in the video, I used a deep dish 9x9 dish).
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Mix donut holes and bread together, spreading them evenly in the baking dish.
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In a bowl, whisk eggs, half and half, pumpkin puree, vanilla extract, pumpkin pie spice and allspice together. Pour the mixture evenly over the donuts and bread.
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Allow to sit for 20 minutes so the bread and donuts can soak up some of the liquid (you can make this the night before and let it soak overnight; however, it will be much more custard-like in the center. Because the donuts are naturally softer, it truly only needs about 20 minutes to soak).
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Mix brown sugar and flour together. Add the butter to the mixture. Using a fork or a pastry cutter, work the butter into the mixture until it has come together and resembles coarse crumbs.
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Sprinkle the topping over the casserole.
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Bake for about 30-35 minutes, or until the topping is golden brown and the casserole feels ‘set’ in the center when the baking dish is gently moved.
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Allow to cool for a few minutes before serving.
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Top with maple syrup or powdered sugar.
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Enjoy!