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Put dried cranberries and spiced rum in a microwave-safe bowl.
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Microwave on high 1 minute or until hot.
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Remove and let stand 15 minutes or until cranberries are softened and plumped.
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4
Drain, reserving liquid for the Cranberry-Rum Sauce (about 2 Tbsp).
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5
Meanwhile, heat oven to 350 degrees F. Youll need a greased 9-in.
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deep-dish pie plate and a large roasting pan.
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Bring about 8 cups water to a boil in microwave or on stove.
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8
.
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Whisk eggs, egg yolks, sugar, vanilla, salt and nutmeg in a large bowl until blended.
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Whisk in heavy cream and milk.
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Set aside.
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12
Slice bread into 3/4-in.
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slices.
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14
Reserve 10 of the nicest (for the crust), then cut remaining into bite-size chunks.
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Dip each of the 10 slices of bread into the egg mixture until generously and evenly moistened.
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Arrange the slices vertically around the edge of the dish.
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(The slices should extend a little above the rim.)
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Press the bottoms of the slices against the dish to fit its shape.
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In a large bowl, toss remaining bread chunks, the drained cranberries and 3/4 cup of the coconut.
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Fill center of pie plate with mixture.
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Pour egg mixture evenly over top, making sure to soak all the bread pieces.
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Sprinkle with remaining 1/4 cup coconut.
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Put pie plate into roasting pan; place on oven rack.
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Pour hot water into pan to come about halfway up sides of pie plate.
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Bake 50 to 60 minutes, until golden and firm in center.
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Serve warm with Cranberry-Rum Sauce.
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Cranberry-Rum Sauce: In a microwave-safe bowl, whisk cranberry sauce, spiced rum , water and vanilla extract.
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28
Microwave on high 2 minutes.
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29
Whisk and microwave 1 minute more until smooth and hot.
