Ingredients:

2 tbsp unsalted butter, melted and divided
6 slices of white bread cut into 1/2 inch cubes
1/2 C golden raisins
1 C of milk
1 (15 oz.) container ricotta cheese
1 C sour cream
2 eggs
1/2 C sugar
1 tsp grated lemon zest
1 tsp vanilla extract
1/4 tsp ground cinnamon

Directions:

Coat a 1 1/2 qt. soufflé dish with 1 tbsp of the melted butter.
Place the bread cubes into the soufflé dish.
Sprinkle the raisins in with the bread.
Pour the milk over the top and stir to coat the bread well.
Stir together the ricotta cheese and sour cream in a mixing bowl.
Add the eggs and mix until the eggs are blended in well.
Sprinkle in the sugar and lemon zest.
Add the extract and mix until all the ingredients are blended together well.
Pour the mixture over the bread and gently stir until combined.
Drizzle the remaining butter of the mixture.
Sprinkle the cinnamon over the top.
Cover the soufflé dish tightly with foil and place in the bottom of the slow cooker.
Add enough boiling water to the slow cooker to go 1 inch up the side of the soufflé dish.
Lay a dish towel over the top of the slow cooker then place on the lid.
Cook on the high setting for 2 1/2 hours or until the internal temperature on an instant read thermometer reaches 140 degrees.
Remove the soufflé dish from the slow cooker and allow standing 20 minutes before serving.

Makes 6 servings

This very easy dish looks and tastes like you worked all day.  Regular raisins can be used in place of golden raisins if you prefer.  You can also add more cinnamon if you like.