Cranberry-Pumpkin Bread Pudding – Haylie Pomroy

Ingredients

• Coconut oil, to grease the pan
• 2 eggs plus 2 egg whites, 2 yolks reserved for crème
• 15-ounce can pumpkin
• 1 1/2 cups boxed coconut milk
• 3/4 cup birch xylitol
• 2 teaspoons grated orange zest
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 5 slices sprouted-grain bread, cut in 1-inch cubes
• 2 cups fresh or thawed frozen cranberries