Bread and butter pudding with meringue topping

Spread the bread with butter, and then jam, and cut into triangles.
Butter a baking dish and arrange the slices in the dish.
Scatter the lemon rind, raisins and coconut on top.
Whisk the egg yolks, vanilla essence, sugar and milk. Pour over the bread and allow to stand until the bread has softened.
Place the dish into a bain-marie or large roasting dish, and add enough water to the bain-marie so that it is two thirds up the sides of the ovenproof dish.
Bake the pudding in a preheated 180 °C oven for 20 minutes.
Meanwhile, beat the egg whites, add the castor sugar gradually and beat until soft peaks form.
Remove the pudding from the oven and spread the meringue mixture onto the pudding.
Bake for a further 15 to 20 minutes, until meringue has set and is golden brown.