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1
Remove crusts from bread and spread slices with jam on one side.
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2
Cut the bread slices in half diagonally.
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3
Arrange a 1/3 of the bread over the base of a 2 litre greased ovenproof dish.
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4
Top the bread with half of the sliced banana and half the coconut and sultanas.
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5
Repeat another layer of bread slices, topped with all of the remaining banana, coconut and sultanas.
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6
Finish off with a final layer of bread slices on top.
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7
Beat the eggs, milk, vanilla and sugar in a bowl until well combined.
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8
Pour over the dish and let dish stand for 15 minutes.
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9
Heat the oven to 180 degree C.
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10
Place a large baking dish (big enough to hold the pudding dish inside) with sides into the oven.
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11
Place the pudding dish in the larger dish.
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12
Now pour boiling water into the larger dish (not into the pudding!)
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13
until the water comes halfway up the sides of the pudding dish.
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14
Cook for 1 1/4 hours or until set.
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15
Cover the pudding with foil after 30 minutes to prevent over browning.
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16
Serve dusted with the icing sugar.
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17
This is fabulous with vanilla or macadamia nut icecream.
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18
Also lovely served with maple syrup or passionfruit sauce or any combination!
