Banana-Walnut Bread Pudding

• 4 cups heavy cream
• 11 large egg yolks
• 3/4 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
• 3/4 cup chopped walnuts

1. Bring the cream to a simmer.
2. Meanwhile, whisk yolks and sugar until the sugar dissolves.
3. Scrape the vanilla-bean seeds into the yolks and toss the husk into the cream.
4. Whisking constantly, pour a small amount of hot cream into the yolk mixture, then whisk in the rest.
5. Strain through a fine sieve and discard the vanilla-bean husk.
6. Place the bread, bananas and walnuts in a deep 9-inch-by-13-inch baking pan.
7. Pour in enough cream mixture to cover the bread well (you may have a bit left over).
8. Let sit for 20 minutes.
9. Preheat oven to 350 degrees.
10. Mix the bread pudding gently, then cover the pan with foil.
11. 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.
12. Serve with Banana Caramel Sauce.

heavy cream, egg yolks, sugar, vanilla bean, white bread, banana slices, walnuts

Taken from cooking.nytimes.com/recipes/9994 (may not work)