Ricotta Vanilla Bread Pudding

Ricotta Vanilla Bread Pudding
Servings: 6 Prep 10 mins Cook 15 mins Slow Cook 2 hrs 30 mins HIGH Cool 20 mins


  • 2 tablespoons unsalted butter, melted
  • 6 es challah bread, each 1-1/4 inches thick, cut into 1/2-inch cubes
  • 1/2 cup golden raisins
  • 1 cup milk
  • 1 15 ounce container 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

Make It

1. 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. 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. 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 Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 448, Fat, total (g): 21, chol. (mg): 163, sat. fat (g): 12, carb. (g): 48, fiber (g): 1, pro. (g): 16, sodium (mg): 274, Percent Daily Values are based on a 2,000 calorie diet.