Ricotta Vanilla Bread Pudding

Ingredients

• 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

Instructions

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.