








Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish.
In a medium saucepan, combine 2 cups milk, 1/2 cup white sugar, 1/2 cup brown sugar, 1 1/2 cups sweet potato puree, 2 tsp vanilla, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Cook over medium-high heat, just until the mixture begins to boil. Remove from the heat and set aside.
In a medium bowl, whisk 6 egg yolks until smooth and combined. Using a ladle, pour 1/2 cup of the hot milk mixture in a slow, steady stream into the yolks, whisking constantly. Add another 1/2 cup of the hot milk mixture and whisk to combine. Pour the egg mixture into the milk mixture. 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. Strain the custard and reserve.
Cover the bottom of the baking dish with 1 layer of bread slices. Pour about 1/4 of the custard mixture over the bread. Repeat with remaining bread (total of 2 loaves) and custard, ending with custard. Cover and refrigerate for 8 hours or overnight.
Sprinkle the bread pudding with the pecan crumble (below). Bake until the crumble mixture is golden and the custard is bubbly, about 45 minutes. Serve warm.
Pecan Crumble:
In a medium bowl, combine 1 cup flour, 1 cup brown sugar, 1 stick butter, 1/2 cup oats, 1/2 cup chopped pecans, and mix with a hand mixer on low speed, until well combined.

I made these leggings from an old sweater:



















How do the leaves feel about this wind treating them such?
Or are they grumpy old men? Hoping to stay on the same ground next to the roots of their origins. Irritated by the pushing and pulling wind that won’t ever just let them be. Homebodies at heart. Happy for the rain and snow and ice to weigh them down and speed up their decay. Angry at having to make new friends when they are swept from their pile without notice.
Update:
The baby tolerated the surgery well. His parents were able to take him home this past Saturday and he is progressing as expected. Blessed.