You are here

Ricotta Vanilla Bread Pudding

Ricotta Vanilla Bread Pudding

Nutrition Facts
  • cal. (kcal) 448
  • Makes: 6 servings
  • Prep: 10 mins
  • Cook: 15 mins
  • Slow Cook: 2 hrs 30 mins HIGH
  • Cool: 20 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 1 person
add your rating thank you for rating | add a comment

Ingredients

  • 2 tablespoons unsalted butter, melted
  • 6 es 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 tbsp of the melted butter. Add bread and raisins to dish. Pour milk over top; stir to combine. Set aside.
  2. Combine ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining tbsp butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker. Fill slow cooker with boiling water to reach 1 inch up the side of souffle dish.
  3. Cover top of slow cooker with a dish towel; top with lid. Slow cook on HIGH for 2-1/2 hours or until internal temperature of pudding registers 140 degrees . Cool at least 20 minutes.

Nutrition Information for Ricotta Vanilla Bread Pudding

Servings Per Recipe: 6
PER SERVING: 448 cal., 21 g total fat (12 g sat. fat), 163 mg chol., 274 mg sodium, 48 g carb. (1 g fiber), 16 g pro.

Love it? Share now!

Comments

Loading comments...