Ricotta Vanilla Bread Pudding
Recipe from Family Circle

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.


Ricotta Vanilla Bread Pudding

by 2  people

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Servings: 6 servings
Related Categories: Bread Pudding, Challah Bread, Christmas Pudding, Slow Cooker
 
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Ingredients
  • 2  tablespoons
    unsalted butter, melted
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  • 6  slices
    challah bread, each 1-1/4 inches thick, cut into 1/2-inch cubes
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  • 1/2  cup
    golden raisins
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  • 1  cup
    milk
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  • 1  container (15 ounces)
    ricotta cheese
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  • 1/2  cup
    sugar
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  • 2 
    eggs
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  • 1  cup
    sour cream
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  • 1  teaspoon
    grated lemon zest
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  • 1  teaspoon
    vanilla extract
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  • 1/4  teaspoon
    ground cinnamon
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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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