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.

Fresh Vanilla Bean Angel Sugar Cookies

2 large eggs
1 cup canola oil
2 sticks butter, softened
1 cup granulated sugar
1 cup powdered sugar
1 tsp. pure vanilla extract OR 1 fresh vanilla bean pod
4 cups plus 2 tbsps. all purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar

I'm opting to use a fresh vanilla bean.  I've never used one before, I had to go online to make sure I was cutting it right.

I bought these at Wegmans, they weren't cheap but well worth it if you're making something very special.  In my case, it was the weekend and I was in the mood for something sweet and crunchy.  Thanks to Pioneer Woman, she saved the day......again!! ;)

This is a vanilla bean.

Cut it in half.

Take one half of the bean.  Split open the bean, left to right.  Don't let the knife blade cut all the way through.

Take a teaspoon and scrape out the cavity of the bean.  The insides are exactly what you want.

These are the insides.

No, that's not a fly!  Anyway, onto making the dough.  In a large mixing bowl, cream together the eggs, oil, butter, granulated sugar, powdered sugar and the vanilla.

Then add the rest of the ingredients.

See those specks?  No, it's not pepper, it's the vanilla :)  I'm so excited!!  Now, refrigerate the dough for 1 hour.

Just before the hour is over, heat the oven to 350 degrees.  Using an ice cream scoop or spoon, drop the balls of dough onto an ungreased cookie sheet. (I completely forgot to take pictures of this step ~ most likely because my fingers were constantly full with dough and so sticky that I just completely forgot - oh well).  Sprinkle, a little bit of sugar over each dough (I also forgot to sprinkle the sugar).

Bake the cookies for 9-11 minutes until the cookies are just barely turning brown around the edges.  Allow to cool before eating.  Enjoy!!

I was in the mood for something sweet and crunchy today.  I looked through two cookbooks and two magazines and as soon as I saw Pioneer Womans', Angel Sugar Cookies, I knew immediately that's what I wanted to bake.  The only thing I did different with her recipe was I used a fresh vanilla bean instead of pure vanilla extract. I had bought the vanilla beans a few weeks ago on my trip up to N. VA and I was getting anxious to find any reason to use them.   These cookies are perfect by themselves or add them to some ice cream, or eat with some fresh strawberries or strawberry jam.  I'm wondering if they would be good with homemade Vanilla Pudding Pie. I just may save enough to try that last suggestion.  Anyways,  I'm in love, these cookies, they hit the spot.  This recipe makes a big batch so make sure you either have a large family OR freeze them.  They are very delicate though and as PW said, they don't travel well because they're fragile and crumbly BUT they do melt in your mouth :)

I'm linking this recipe to: