Ricotta Vanilla Bread Pudding

Ricotta Vanilla Bread Pudding
Ricotta cheese, sour cream, and lemon zest add a new spin on this classic dessert recipe that you can make easily in your slow cooker.
Makes 6
Prep 10 m
Cook 15 m
Slow Cook 150 m
Slow Cook on high



  1. 1 of 3 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. 2 of 3 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. 3 of 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.
Nutrition Information for Ricotta Vanilla Bread Pudding
Servings Per Recipe: 6
Per Serving: