Recipe courtesy of Kelsey Nixon
Banana Walnut Bread Pudding
1 hr 30 min
20 min
12 servings
1 hr 30 min
20 min
12 servings


  • Nonstick cooking spray, for greasing the baking dish
  • 1 medium loaf challah bread (preferably stale), cut or torn into 1-inch pieces (about 10 cups)
  • 1 cup Diamond of California(R) Shelled Walnuts, roughly chopped
  • 2 cups heavy cream
  • 7 large egg yolks
  • 3/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated nutmeg
  • 3 ripe medium bananas, mashed
  • Vanilla ice cream, for serving


Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray. Add the cubed bread to the baking dish. 

Place the walnuts in a dry skillet over medium-low heat; cook and stir until the walnuts are golden brown and fragrant, about 2 minutes. Remove from the heat and set aside to cool. 

In a large mixing bowl, whisk together the heavy cream, egg yolks, brown sugar, cinnamon, salt, vanilla and nutmeg. Once combined, stir in the mashed bananas and 3/4 cup of the walnuts. 

Pour the custard over the bread cubes. Carefully toss to coat, making sure that the bread cubes are submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes. Top with the remaining walnuts. 

Bake until the center is set, about 45 minutes. Let cool for 5 minutes. Serve with vanilla ice cream.


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