Ricotta vanilla bread pudding

MAKES: 6 Servings PREP: 10 min. COOK: 15 min. SLOW COOK: 2 1/2 hrs. on HIGH COOL: 20 min.

• 2 Tbs. unsalted butter, melted
• 6 slices challah bread, each 1 1/4 in. thick, cut into 1/2 in. cubes
• 1/2 c. gold raisins
• 1 c. milk
• 1 container (15 oz) ricotta cheese
• 1/2 c. sugar
• 2 eggs
• 1 c. sour cream
• 1 tsp. grated lemon zest
• 1 tsp. vanilla extract
• 1/4 tsp. ground cinnamon

1. Coat a 1 1/2 - qt. soufflé dish with I Tbs. of the melted butter. Add bread and raisins to the dish. Pour milk over top; stir to combine. Set aside.
2. Combine ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining Tbs. of butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker. Fill slow cooker with boiling water to reach1 in. up the side of the soufflé dish.
3. Cover top of slow cooker with a dish towel; top with lid. Slow cook on HIGH for 2 1/2 hrs. or until internal temperature of pudding registers 140 degrees. Cool at least 20 min.

PER SERVING: 448 CAL; 21 g FAT (12 g SAT); 16 g PRO; 48 g CARB; 1 g FIBER; 274 mg SODIUM; 163 mg CHOL