Ricotta Vanilla Bread Pudding

• 2 tablespoons unsalted butter, melted
• 6 slices challah, each 1 1/4-inches thick, cut into 1/2-inch cubes
• 1/2 cup golden raisin
• 1 cup milk
• 15 ounces ricotta cheese
• 1/2 cup sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

1. Coat a 1 1/2-quart souffle dish with 1 tablespoon melted butter. Add bread and raisins to dish. Pour milk over top; stir to combine. Set aside.
2. Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining 1 tablespoons butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker bowl. Fill bowl with boiling water to reach 1-inch up the side of dish.
3. Cover top of slow cooker with a dish towel; top with lid. Cook for 2 1/2 hours on high or until internal temperature registers 140 on an instant read thermometer. Cool at least 20 minutes.

unsalted butter, golden raisin, milk, ricotta cheese, sugar, eggs, sour cream, lemon zest, vanilla, ground cinnamon

Taken from www.food.com/recipe/ricotta-vanilla-bread-pudding-367996 (may not work)