RICOTTA VANILLA BREAD PUDDING

Ricotta Vanilla Bread Pudding image

Provided by internetnut

Categories Dessert

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter, melted
6 slices challah, each 1 1/4-inches thick, cut into 1/2-inch cubes
1/2 cup golden raisin
1 cup milk
15 ounces 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

Steps:

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.
Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining 1 tablespoons 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.
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 on an instant read thermometer. Cool at least 20 minutes.

Nutrition Facts : Calories 511.5, Fat 27.1, SaturatedFat 15.7, Cholesterol 161.3, Sodium 324.4, Carbohydrate 51.5, Fiber 1.5, Sugar 25, Protein 17.2