Coat a 1-1/2-quart soufflé dish with 1 tbsp
of the melted butter. Add bread and
raisins to dish. Pour milk over top; stir to
combine. Set aside.
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 soufflé dish.
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°. Cool at least