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1
Position a rack in the center of the oven and preheat to 375 degrees F.
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2
Wrap the sweet potatoes individually in aluminum foil.
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3
Place them on a baking sheet and bake until soft when pierced with a fork, 1 to 1 1/2 hours.
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4
Let cool until just warm.
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5
Remove the foil, cut the potatoes in half and scoop the flesh from the skins.
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6
Transfer the cooked sweet potato to a food processor, add 1/2 cup of the milk and process until smooth.
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7
In a large bowl, whisk the eggs, granulated sugar, brown sugar, salt, vanilla, whiskey, orange zest, cinnamon, nutmeg, ginger and allspice together until smooth.
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8
Meanwhile, bring the remaining 1/2 cup milk and the cream to a boil in a small saucepan.
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9
Slowly pour the hot cream over the egg mixture, whisking constantly.
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10
Add the sweet potato puree and stir until evenly combined.
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11
Add the bread and gently stir to combine.
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12
Refrigerate the bread pudding base for at least 2 hours and up to overnight.
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13
Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat a 9-inch square baking pan with nonstick cooking spray.
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14
Stir the bread pudding base, then pour it into the prepared baking dish.
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15
Sprinkle the top with the cashews and turbinado sugar and bake until golden brown, slightly puffed, and set, 35 to 40 minutes.
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16
Serve warm or at room temperature.
