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
1 cup sour cream
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Coat a 1 1/2-quart soufflé dish with 1 tablespoon melted butter.
Add bread and raisins to dish.
Pour milk over top; stir to combine. Set aside.
Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla extract.
Pour ricotta mixture over bread; mix lightly.
Drizzle remaining 1 tablespoon 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.
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 degrees F on an instant-read thermometer.
Cool for at least 20 minutes before serving.
Slow Cooker Dessert Recipes