Ricotta Vanilla Bread Pudding

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.