Ricotta Vanilla Bread Pudding Recipe

Name: Ricotta Vanilla Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Ricotta Vanilla Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Vanilla Bread Pudding

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