Wednesday, August 10, 2011

Ricotta Vanilla Bread Pudding

by Andrew Schloss, Art of the Slow Cooker
(printable recipe)

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.

In the meantime, mix the ricotta cheese, sugar, eggs, sour cream, lemon zest and vanilla in a large bowl.  Those dark, black spots are the vanilla, see below for explanation.

I used a vanilla bean instead of vanilla extract.  Click 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.

Mix thoroughly.  See those specks??  It's the vanilla :)  At this point, this mixture smells heavenly!

Pour over the bread

and mix lightly.

 I put the dish into the oven on a pan when I realized that I almost forgot to add the rest of the butter.  So drizzle the remaining butter over the top and sprinkle with the cinnamon (I skipped the cinnamon because I wasn't in the mood for it).  Pour two cups of water into pan (keeps it moist while it's baking).  Cover the top with heavy duty aluminum foil and crimp the edges securely.  Place in oven and bake for 1 hour or until a tester inserted in the center comes out with just a few specks clinging to it.

Remove the pudding from the oven and cool for at least 20 minutes or to room temperature.  Meanwhile preheat the broiler.  Place the pudding under the broiler about 6 inches from the heat and broil until the top browns lightly, 4 to 5 minutes.

 Serve warm or at room temperature or better yet, the following day when it's chilled.

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.


  1. My dear friend is moving into a new home and she loves bread pudding. This would make a wonderful house-warming treat for her ;)
    Thanks for the recipe!

  2. This bread pudding looks wonderful, vanilla bean and ricotta are great combination. I love using Hawaiian bread as an option too since it is a lot easier to get in my grocery store then Challah.


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