Sweet Potato Bread Pudding

1) Generously spray a 13x9 inch baking dish with nonstick cooking spray 2) To prepare bread pudding: In a medium saucepan, cook milk and next 6 ingredients over medium-high heat just until bubbles form around edges of pan. In a large bowl, whisk egg yolks until smooth. Ladle 1/2 cup hot milk mixture into yolks in a slow, steady stream, whisking constantly. Whisk in another 1/2 cup milk mixture. Pour egg mixture into remaining milk mixture, and cook over medium-high heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon; strain mixture through a fine mesh sieve into a large bowl. 3) Arrange one layer of bread slices in bottom of prepared pan. Pour about 1/4 of custard mixture over bread. Repeat layers with remaining bread and custard ending with custard. Cover and refrigerate for at least 8 hours or up to overnight. 4) Preheat oven to 350 degrees. 5) To prepare topping: In a medium bowl, whisk together flour, brown sugar, and oats. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans, and sprinkle mixture over bread pudding. 6) Bake for 45 minutes or until top is golden brown and custard is set. Let cool for 10 minutes before serving. *One large sweet potato will yield about 1 cup mashed