Ricotta Vanilla Bread Pudding

  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Find Coupons for >

Ingredients

  • Reynolds® Slow Cooker Liner
  • 2 tablespoons unsalted butter, melted
  • 6 slices challah bread, each 1-1/4 inches thick, cut into 1/2-inch cubes
  • 1/2 cup golden raisins
  • 1 cup milk
  • 1 container (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

Step 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.

Step 2

Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining 1 tablespoon butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker bowl.

Step 3

Fill bowl with boiling water to reach 1 inch up the side of dish.

Step 4

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°F on an instant-read thermometer. Cool at least 20 minutes.

Back to top

Loading

Back to top