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1
Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish.
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2
In a medium saucepan, combine the milk, sugars, sweet potato puree, vanilla, cinnamon, and nutmeg.
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3
Cook over medium-high heat, just until the mixture begins to boil.
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4
Remove from the heat and set aside.
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5
In a medium bowl, whisk the egg yolks until smooth and combined.
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6
Using a ladle, pour 1/2 cup of the hot milk mixture in a slow, steady stream into the yolks, whisking constantly.
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7
Add another 1/2 cup of the hot milk mixture and whisk to combine.
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8
Pour the egg mixture into the milk mixture.
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9
Cook over medium-high heat, stirring constantly, until it's thick enough to coat the back of a wooden spoon, about 3 to 5 minutes.
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10
Strain the custard and reserve.
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11
Cover the bottom of the baking dish with 1 layer of bread slices.
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12
Pour about 1/4 of the custard mixture over the bread.
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13
Repeat with remaining bread and custard, ending with custard.
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14
Cover and refrigerate for 8 hours or overnight.
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15
Sprinkle the bread pudding with the pecan crumble.
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16
Bake until the crumble mixture is golden and the custard is bubbly, about 45 minutes.
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17
Serve warm.
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18
Pecan Crumble:
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19
In a medium bowl, combine all the ingredients, and mix with a hand mixer on low speed, until well combined.
