Double Banana Ricotta Bread Pudding Bundt

This recipe started with a mission: use up leftovers. One sweet loaf that was going stale. A little scoop of sour cream. A spoonful of ricotta. One very ripe banana… and its softening twin.

Now, if you know me, you know I have a thing about leaving things behind. I was an only child growing up, and ever since, I’ve felt for anything that’s alone—yes, even bananas. If a recipe calls for one and there are two, I’m adding both. It’s just who I am.

And you know what? That second banana made all the difference. This warm, custardy bread pudding is like banana bread and cheesecake had a brunch baby—and baked it in a Bundt pan. It’s soft, rich, golden on the outside, and made entirely from bits I didn’t want to waste.

So here’s my “leftovers bake,” full of heart, flavor, and yes—both bananas.

Ingredients:

1 sweet bread loaf (about 4–5 cups cubed or torn)

2 ripe bananas, mashed

1 cup milk

1 cup sour cream

1/3 to 1/2 cup ricotta cheese

3 eggs

1/2 cup sugar

1 tsp vanilla extract

1 tsp cinnamon Pinch of salt

Butter (for greasing the pan)

Optional: 1/4 cup chocolate chips or chopped nuts Optional: cinnamon-sugar sprinkle on top before baking

Instructions:

Grease a Bundt pan very well with butter or spray and preheat your oven to 350°F (175°C).

Tear or cube the bread into a large bowl.

Bread pudding with custard soaking in, ready to bake in a Bundt pan

Add the mashed bananas and any optional mix-ins like chocolate chips or nuts. In another bowl, whisk together the eggs and sugar. Add in the sour cream, ricotta, milk, vanilla, cinnamon, and salt. Whisk until smooth (a few lumps of ricotta are totally fine).

Pour the custard over the bread mixture and gently toss to coat everything. Let it sit for 15–30 minutes to soak thoroughly.

Overhead view of banana ricotta bread pudding baked in a Bundt pan

perfecly soaked and its time to bake

Transfer the mixture to the Bundt pan, pressing it down slightly to fill the shape. Sprinkle with cinnamon sugar if you like. Bake for 45–55 minutes until golden and set. A knife inserted should come out mostly clean. Let cool in the pan for at least 15–20 minutes, then gently flip onto a plate.