1.Preheat oven to 180°C (160°C fan-forced).
2.Whisk eggs, sugar and essence in bowl until combined, gradually whisk in cream and milk.
3.Remove and discard crusts from bread, cut bread into small cubes. Place bread cubes into a 3-cup (750ml) ovenproof dish, sprinkle evenly with sultanas, top with custard mixture.
4.Place dish in larger baking dish, add enough boiling water to come halfway up the sides of ovenproof dish.
5.Bake pudding 30 minutes. Sprinkle custard evenly with coconut, bake further 10 minutes or until pudding is set. Stand 5 minutes before serving. Serve warm or cold.