Ricotta Vanilla Bread Pudding

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 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.

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.