Ricotta Vanilla Bread Pudding

Name: Ricotta Vanilla Bread Pudding
Ingredients: 2 tablespoons unsalted butter, melted; 6 slices challah, each 1 1/4-inches thick, cut into 1/2-inch cubes; 1/2 cup golden raisin; 1 cup milk; 15 ounces ricotta cheese; 1/2 cup sugar; 2 eggs; 1 cup sour cream; 1 teaspoon grated lemon zest; 1 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon

11 ingredients

3 steps

Ingredients

2 tablespoons unsalted butter, melted
6 slices challah, each 1 1/4-inches thick, cut into 1/2-inch cubes
1/2 cup golden raisin
1 cup milk
15 ounces ricotta cheese
1/2 cup sugar
2 eggs
1 cup sour cream
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Directions

1

Coat a 1 1/2-quart souffle dish with 1 tablespoon melted butter. Add bread and raisins to dish. Pour milk over top; stir to combine. Set aside.
2

Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining 1 tablespoons butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker bowl. Fill bowl with boiling water to reach 1-inch up the side of dish.
3

Cover top of slow cooker with a dish towel; top with lid. Cook for 2 1/2 hours on high or until internal temperature registers 140 on an instant read thermometer. Cool at least 20 minutes.