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Ricotta Vanilla Bread Pudding



  • 2 tablespoons 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 (15 ounce) container 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


  1. Coat a 1 1/2-quart soufflé dish with 1 tablespoon melted butter.
  2. Add bread and raisins to dish.
  3. Pour milk over top; stir to combine. Set aside.
  4. Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla extract.
  5. Pour ricotta mixture over bread; mix lightly.
  6. Drizzle remaining 1 tablespoon butter over bread and sprinkle with cinnamon.
  7. Cover dish with aluminum foil; place in slow cooker bowl.
  8. Fill bowl with boiling water to reach 1 inch up the side of dish.
  9. Cover top of slow cooker with a dish towel; top with lid.
  10. Cook for 2 1/2 hours on HIGH or until internal temperature registers 140 degrees F on an instant-read thermometer.
  11. Cool for at least 20 minutes before serving.


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