Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
Step 2: Place the dried bread cubes in a large mixing bowl.
Step 3: In a separate bowl, whisk together the eggs, brown sugar, heavy cream, milk, sweet potato puree, vanilla, and spices until smooth.
Step 4: Pour the custard mixture over the bread cubes and toss gently to ensure every piece is coated. Let it sit for 30 minutes.
Step 5: In a small bowl, mix the chopped pecans with melted butter and a tablespoon of brown sugar.
Step 6: Transfer the soaked bread mixture into the prepared baking dish and sprinkle the pecan mixture evenly over the top.
Step 7: Bake for 40-45 minutes until the pudding is set and the pecans are toasted and fragrant.
Step 8: Let the sweet potato and pecan bread pudding cool slightly before serving warm with a drizzle of maple syrup or caramel.