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Whisk eggs and egg whites in a large bowl. Whisk in milk, brown sugar, candied ginger, rum (if using), vanilla and salt until combined. Add cranberries and stir until incorporated. Add bread and stir until combined. Let stand for 30 minutes, pressing the bread down into the liquid a few times to help it absorb the custard.
Preheat oven to 350°F. Coat a shallow 3-quart baking dish with cooking spray.
Transfer the pudding mixture to the prepared pan. Coat a piece of foil with cooking spray and cover the pan with it, sprayed-side down.
Bake for 30 minutes. Uncover, sprinkle with coconut and continue baking until puffed and firm to the touch, 25 to 30 minutes more. Let cool for 15 minutes before serving.