Banana-Walnut Bread Pudding

Ingredients

• 4 cups heavy cream
• 11 large egg yolks
• ¾ cup sugar
• 1 vanilla bean, split
• 10 cups of 1-inch cubes white bread (preferably from 1 large baguette)
• 2 cups 1/2-inch-thick banana slices
• ¾ cup chopped walnuts

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    687 calories; 47 grams fat; 24 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 25 grams sugars; 12 grams protein; 333 milligrams cholesterol; 340 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 servings

Preparation

1. Bring the cream to a simmer. Meanwhile, whisk yolks and sugar until the sugar dissolves. Scrape the vanilla-bean seeds into the yolks and toss the husk into the cream.
2. Whisking constantly, pour a small amount of hot cream into the yolk mixture, then whisk in the rest. Strain through a fine sieve and discard the vanilla-bean husk.
3. Place the bread, bananas and walnuts in a deep 9-inch-by-13-inch baking pan. Pour in enough cream mixture to cover the bread well (you may have a bit left over). Let sit for 20 minutes.
4. Preheat oven to 350 degrees. Mix the bread pudding gently, then cover the pan with foil. Place in a larger pan, add enough hot water to come partway up the sides of the pan and bake until the pudding is set and a knife inserted comes out almost clean, about 1 1/2 hours. Serve with Banana Caramel Sauce.

2 hours 15 minutes