Ricotta Vanilla Bread Pudding |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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From the Art Of The Slow Cooker. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
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 |
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 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.
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 on an instant read thermometer. Cool at least 20 minutes.
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