2 tbsps. unsalted butter, melted, divided
1 raisin bread, challah, or other egg bread
1/2 cup golden raisins
1 cup whole milk
1 15 oz. container whole milk ricotta cheese
1/2 cup sugar
2 large eggs
1 cup sour cream
1 tsp. finely grated lemon zest
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
2 cups of water
Preheat oven to 375 F degrees.
Coat 1 1/2 quart souffle' dish with half the butter.
Take the bread
and cut 4 thick slices
then cut into 1/2" cubes (ooopsey, I cut them into 1" cubes.....oh well). Toss the bread and raisins (I omitted the raisins) together in the prepared dish.
The cup of milk is ready
to be poured into the bread. Toss lightly until the bread is completely moistened, set aside for 10 minutes.
here to see how I used a vanilla bean in another recipe. If there's any reason to use a vanilla bean, it's when the word "vanilla" is in the title of the recipe, that's my reasoning.
The author of this book and recipe considered this to be 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." With a touch of lemon, I may consider this my cheesecake go to from now on. Simple to bake too.
Hubby loves, LOVES bread pudding. I found this recipe in Adam Schloss' cookbook, "The Art of the Slow Cooker". As you can see I didn't use a slow cooker as I wanted to make hubby something that wouldn't take hours to cook. I guessed on what temperature to bake this recipe and it turned out just right although hubby says, it could of been baked a little bit more because he likes it a little more drier. I personally thought I had overcooked it but hubby still enjoyed it very much and loved it even more on the second day. I made this dish over the weekend but since my computer was "ill" I wasn't able to do any blogging. But now that it's back to health, I'm now able to post this lovely, delicious recipe.