Banana Bread and Butter Pudding

• 12 slices thick day-old bread
• 12 cup apricot jam
• 2 ripe bananas, thickly sliced
• 13 cup shredded coconut
• 14 cup sultana
• 2 cups 1% low-fat milk (use whole milk if you prefer)
• 3 eggs
• 2 teaspoons vanilla essence
• 2 tablespoons caster sugar
• icing sugar, to dust (optional)

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

bread, apricot, bananas, coconut, sultana, milk, eggs, vanilla essence, caster sugar, icing sugar

Taken from www.food.com/recipe/banana-bread-and-butter-pudding-69532 (may not work)