In a small saucepan combine brown sugar, butter, cinnamon, nutmeg and honey. Place the saucepan over medium heat and stir occasionally until the butter is melted and all ingredients are combined. Remove the pan from the heat and add bananas and coconut. Stir until mixed with the other ingredients. Transfer the mixture to a rectangular pan with about 1,5 l capacity. Spread the bananas with a spoon to cover the bottom evenly.

Arrange the bread slices on top. If needed, cut some slices to fill up any holes.

In a bowl combine eggs, caster sugar vanilla and milk. Whisk, until almost smooth. Pour the mixture on top of the bread.

Cover the pan with cling film and let stay in the fridge for 6-8 hours or overnight.

Bake in a preheated to 200 degrees C (400 degrees F) oven for about 30-40 minutes, or until the top becomes golden brown.

Remove from the oven and let cool for 10 minutes. Run a knife around the edges. Invert the french toast over a rectangular plate (put the plate on top of the baking dish so that it covers completely and then using heat protective gloves hold both the pan and the plate. Invert them very fast so that the plate is on the bottom and the pan is on top. Remove the pan very carefully).

Serve immediately. Keep the leftovers in the fridge for 1-2 days. Reheat before serving.