Cut the bread into 1.5 inch cubes. Place in a 9x12 baking dish.
Slice the bananas into 1/2 inch slices. Add the banana slices and chopped walnuts across the bread chunks in the dish.
Whisk together the remaining ingredients in a large bowl. Pour over the bread into the baking dish. Cover and let sit at room temperature for 20 minutes.
Preheat oven to 325F.
Bake the pudding on the lower middle rack until it is golden brown and puffing up around the edges, with a slight jiggle in the middle, approximately 45-50 minutes.
Let cool for 30 minutes before serving warm. Top with additional nuts, bananas, or caramel if desired. This pudding is great served with whipped cream or ice cream.
Our banana nut breadis best for this recipe because it brings extra flavor, but any type of bread will work, especially a crusty bread like rustic bread. A 9.5 inch loaf of dense bread was the perfect amount to get 8 cups.You can let the bread soak in the refrigerator for up to 24 hours if needed.