Preheat oven to 350°F. Generously butter a 9×9 -inch baking pan; set aside.

In a large bowl, whisk together eggs and xylitol.

In a medium saucepan over medium heat, bring coconut cream, water, vanilla and cinnamon to a boil. Slowly whisk hot cream mixture into egg mixture. Add bread and toss well. Let stand 10 minutes, turning occasionally with a rubber spatula.

Transfer pudding mixture into to prepared pan. Place pan in a larger roasting pan, fill the outer pan with enough hot water to come halfway up the sides of the pudding pan.

Bake for until set, about 55 minutes. Let cool for 15 minutes before cutting. Serve warm or chilled. Makes 6 servings.