Ricotta Vanilla Bread Pudding

Categories: Puddings- Mousse- Flan

Ingredients

• 2 Tbsp. unsalted butter, melted
• 6 slices challah bread, each 1 1/4 inches thick, cut into 1/2-inch cubes
• 1/2 cup golden raisins
• 1 cup milk
• 1 container(15 oz.) ricotta cheese
• 1/2 cup sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp. grated lemon zest
• 1 tsp. vanilla extract
• 1/4 tsp. ground cinnamon

Directions

1. Coat a 1 1/2-quart soufflé dish with 1 Tbsp. of the melted butter. Add bread and raisins to dish. Pour milk over top, stir to combine. Set aside.
2. Combine ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread, mix lightly. Drizzle remaining Tbsp. butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker. Fill slow cooker with boiling water to reach 1 inch up the side of soufflé dish.
3. Cover top of slow cooker with a dish towel; top with lid. Slow cook on high for 2 1/2 hours or until internal temperature of pudding registers 140 degrees. Cool at least 20 minutes.

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