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Ricotta Vanilla Bread Pudding

Ricotta Vanilla Bread Pudding

Nutrition Facts
Ricotta Vanilla Bread Pudding
  • Makes: 6 servings
  • Prep: 10 mins
  • Cook: 15 mins
  • Slow Cook: 2 hrs 30 mins on high
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by 3 people

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

Directions

  1. Coat a 1-1/2-quart souffle dish with 1 tablespoon melted butter. Add bread and raisins to dish. Pour milk over top; stir to combine. Set aside.
  2. Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. 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.
  3. 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 on an instant-read thermometer. Cool at least 20 minutes.

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