Ricotta Vanilla Bread Pudding

Ricotta Vanilla Bread Pudding
Makes 6
Prep 10 m
Cook 15 m
Slow Cook 150 m
Cool 20 m
Slow Cook HIGH



  1. 1 of 3 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. 2 of 3 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. 3 of 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: 163 mg chol., 12 g sat. fat, 448 kcal cal., 21 g Fat, total, 16 g pro., 48 g carb., 1 g fiber, 274 mg sodium