10 cups of 1-inch cubes white bread (preferably from 1 large baguette)
2 cups 1/2-inch-thick banana slices
3/4 cup chopped walnuts
Instructions
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.
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.
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.
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.