The Best Ricotta Vanilla Challah Bread Pudding Recipe
Are you looking for a decadent dessert that your family will love? If so, then this Ricotta Vanilla Challah Bread Pudding Recipe is just what you need! Our version of this classic sweet treat packs in all the flavor and texture of traditional challah bread pudding with an added layer of creamy richness from ricotta cheese.
Ingredients
- 2 tbsp Room temperature butter
- 6 slices Challah Bread
- 1/2 cup Golden or Regular raisins
- 1 cup Milk
- 1 container 15 oz. Ricotta Cheese
- 1/2 cup Sugar
- 1 cup Sour Cream
- 1 tsp Grated Lemon Zest
- 2 Eggs
- 1 tsp Vanilla Extract
- 1/4 tsp Ground Cinnamon
Instructions
Prep Baking Dish
- The first step: use one tablespoon of melted butter to coat a 1 1/'2 quart souffle or ovenproof dish
- In a medium bowl, add raisins and bread cubes
- Pour Milk over the top, stir, and set aside.
Mix Ingredients
- Together mix, ricotta, sugar, large eggs, sour cream, lemon zest, and a teaspoon vanilla extract in the cooking bowl/souffle bowl.
- Pour the ricotta mixture over the bread mixing lightly
- Drizzle the second tablespoon butter over the bread and sprinkle with cinnamon
- Cover dish with aluminum foil
- Place souffle bowl inside slow cooker bowl.
- Fill the slow cooker with boiling water to reach 1 inch of the side of the cooker.
Slow Cooker Instructions
- Cover top of slow cooker with a dish towel, then add the lid.
- Cook for 2 1/2 hours on high
- Check when done by inserting an instant-read thermometer until internal temperature registers at 140 degrees.
- Cool for at least 20 minutes