Name: Ricotta Vanilla Bread Pudding
Prep time: 5 min
Cook time: 3 h 15 min
Total time: 3 h 20 min
Yield: 6–8 Servings
Ingredients: 4 slices white bread, raisin bread, challah, or other egg bread, cut into ½-inch cubes; 2 tablespoons unsalted butter, melted, divided; ¼ teaspoon ground cinnamon; 2 large eggs; 1 cup sour cream; 1 teaspoon finely grated lemon zest; 1 teaspoon vanilla extract; 1 cup whole milk; 1 container (about 15 ounces) whole-milk ricotta cheese; ½ cup sugar; ½ cup golden raisins

Preparation info

6–8
Servings

Difficulty
Easy
Ready in
3 hr 30

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

If food were a substitute for sex, you would be fortunate to experience anything as erotic as this luxurious dessert. A pillow-soft cross between cheesecake and bread pudding, delicately scented with floral vanilla and as light as it is rich, it overwhelms the senses with each bite. In fact, to be honest, I usually don’t waste it on dessert, where it has to compete with dinner for attention. I prefer it for breakfast or as the star of a special brunch. Many years ago I served it for brunch