Print Recipe

Ricotta Vanilla Bread Pudding

RG

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.



Comments

Widget is loading comments...

Recipe Goldmine






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.