Sweet Potato Pecan Bread Pudding

Ingredients

• 2 tsp (10 mL) butter
• 6 cups (1.5 L) day old brioche, cut into cubes
• 6 eggs, lightly beaten
• 1 cup (250 mL) sugar
• ½ cup (125 mL) maple syrup
• 1 tbsp (15 mL) molasses
• 2 tsp (10 mL) pure vanilla extract
• ½ tsp (2.5 mL) cinnamon
• ¼ tsp (1.25 mL) nutmeg
• Pinch of allspice
• Pinch of salt
• 2 cups (500 mL) whole milk
• 2 cups (500 mL) 35% cream
• 2 sweet potatoes (about 1 1/2 pounds), cooked and mashed
• ¼ cup (60 mL) firmly packed light brown sugar
• ¼ cup (60 mL) unsalted butter, softened
• ½ cup (125 mL) finely chopped pecans
• 4 tbsp (60 mL) unsalted butter
• ½ cup (125 mL) pecan halves
• 1 cup (250 mL) light brown sugar
• 1 cup (250 mL) 35% whipping cream
• 1 tsp (5 mL) pure vanilla extract
• ½ tsp (2.5 mL) salt
• 2 tbsp (30 mL) bourbon