Chop your malasadas into bite size pieces and spread them out a 9-inch pie pan. Scatter your chopped macadamia nuts over the top.
In a mixing bowl, combine eggs, brown sugar, cream, milk, and maple oil. Whisk until combined.
Pour your egg and milk mixture over your malasadas. Press the malasadas down into the custard to make sure everything gets good and soaked. Let it sit for about 20 minutes.
In the meantime, preheat your oven to 350. After the soaking time is up, bake for 40 minutes until puffy and ever so slightly wobbly. Let it cool off for about 10 minutes. Serve warm with the maple glaze below.
For the glaze
In a small bowl, stir together powdered sugar, cream, and maple oil. You want a relatively thick glaze. It should plop off your spoon, not pour.