Slow Cooker Sourdough Discard Chocolate Cherry Bread Pudding

Name: Slow Cooker Sourdough Discard Chocolate Cherry Bread Pudding
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1½ cups (360 ml) sourdough starter discard (unfed, at room temperature), at room temperature; 1 cup (240 ml) whole milk; ¾ cup (180 ml) heavy cream; 3 large eggs, room temperature, lightly beaten; ¾ cup (150 g) granulated sugar; 6 oz (170 g) dark chocolate (60–72% cacao), chopped into ½-inch chunks; ¾ cup (100 g) dried tart cherries; 3 tablespoons (45 g) unsalted butter, melted, melted and slightly cooled; 1½ teaspoons (7½ ml) vanilla extract; ¼ teaspoon (1½ g) kosher salt; ½ teaspoon (1.2 g) ground cinnamon; 2 tablespoons (15 g) powdered sugar (for dusting, optional) (optional)

From the MyKitchenBank Kitchen

A luscious slow-cooker bread pudding made with sourdough discard instead of cubed bread, studded with dark chocolate chunks and tart dried cherries. The custard base is enriched with cream and eggs, baked gently in the slow cooker for a fudgy, tender crumb with pockets of melted chocolate and chewy fruit. Perfect for using up sourdough starter before feeding, with minimal oven time and hands-off cooking.

Prep: 15 min
Cook: 3 hr
Wait: 30 min
Total: 3 hr 45 min
Makes: 6 servings (about 1¼ cups each)

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Steps

Before you start

Have your sourdough discard at room temperature
Line a 5-6 quart slow cooker bowl with parchment paper for easy removal (optional but recommended)
Chop the dark chocolate into ½-inch chunks so it melts into pockets rather than becoming one solid layer
Measure out all ingredients before starting—the mixing is quick

1
Combine custard base
- In a large mixing bowl, whisk together the room-temperature sourdough discard, whole milk, heavy cream, and lightly beaten eggs until smooth and well combined.
- The mixture should be pourable but thick.
- Whisk in the granulated sugar until it dissolves completely, about 30 seconds.
- Add the melted butter, vanilla extract, salt, and cinnamon, whisking until fully incorporated.
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Ready when: Mixture is smooth, sugar is dissolved, and no lumps of sourdough discard are visible
Tip: Room-temperature eggs blend smoothly without creating streaks; cold eggs can make lumpy custard
2
Prepare slow cooker
- If desired, line the inside of a 5–6 quart slow cooker bowl with a sheet of parchment paper, letting it hang over the rim slightly for easy removal once cooked.
- This step is optional but makes scooping the finished bread pudding out much easier and prevents sticking.
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Tip: Parchment paper prevents the pudding from sticking to the ceramic bowl, making plating cleaner
3
Layer chocolate and cherries
- Pour about one-third of the custard mixture (roughly 1 cup) into the prepared slow cooker.
- Scatter half of the chopped dark chocolate chunks and half of the dried cherries evenly over the custard.
- Pour another third of the custard over the fruit and chocolate layer.
- Top with the remaining chocolate chunks and cherries, then finish with the final third of the custard, pouring it gently to distribute evenly.
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Ready when: Chocolate and cherries are distributed throughout three distinct layers
Tip: Layering ensures that chocolate and cherries are distributed throughout rather than sinking or floating to one spot
4
Cook on low
- Cover the slow cooker and cook on the LOW setting for 3 hours (180 minutes).
- The pudding will rise slightly, the custard will set around the edges and bottom, and the center will still jiggle gently when you carefully shake the slow cooker.
- Do not open the lid during cooking—this releases heat and extends the time.
- The gentle, moist heat of the slow cooker prevents the top from drying out.
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Ready when: Pudding is set on the edges and bottom but still slightly jiggly in the very center; top is light golden and slightly set
Tip: Avoid lifting the lid—each opening adds 15–20 minutes to cook time as heat escapes
5
Rest and cool
- Turn off the slow cooker and leave the bread pudding inside with the lid off for 30 minutes.
- This resting period allows the center to firm up slightly and the pudding to set enough to scoop cleanly without being piping hot, which would cause the texture to be too soft and custardy.
- The residual heat continues to gently cook the center while the edges cool slightly.
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Ready when: Pudding has cooled to warm (not steaming) and the center is no longer liquidy
Tip: Skipping the rest results in a custard-like scoop rather than a tender, set pudding with structure
6
Scoop and serve
- Using a sturdy spoon or ice-cream scoop, portion the bread pudding into bowls or serving dishes.
- If lined with parchment, you can carefully lift the entire pudding out by the paper edges and cut it into wedges.
- Dust lightly with powdered sugar if desired.
- Serve warm or at room temperature.
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Tip: A warm scoop dipped in hot water between portions prevents sticking and ensures clean, neat servings

Good to know

Tips

Sourdough discard should be unfed (discard taken before feeding the starter) so it's at peak tang and fermentation. If your discard is freshly fed and bubbly, let it rest at room temperature for 4–6 hours to let some of the activity settle.
Chop chocolate into chunks rather than using chocolate chips—chips contain stabilizers that prevent them from melting into pockets, and you'll end up with small hard bits instead of silky chocolate pools.
The slow cooker's moist environment prevents the top from drying out, so you don't need to cover the pudding or tent it with foil. The open-top resting period lets steam escape gently.
For a boozy version, replace 2 tablespoons of milk with kirsch or dark rum, stirred into the custard mixture before cooking. It adds depth without overwhelming the chocolate and cherry flavors.

Make ahead

You can prepare the custard mixture up to 4 hours ahead: whisk all ingredients together (except chocolate and cherries), cover, and refrigerate. When ready to cook, pour the cold custard into the slow cooker and layer with chocolate and cherries as directed, then cook on LOW for 3.5 hours instead of 3 hours (the extra 30 minutes accounts for the colder starting temperature).

Storage & reheating

Room temperature: Cover loosely and leave at room temperature for up to 4 hours. Refrigerator: Store in an airtight container for up to 4 days; reheat individual portions in a microwave (30–45 seconds at 50% power) or in a skillet over medium-low heat with a splash of cream. Freezer: This pudding does not freeze well because the custard becomes grainy upon thawing; not recommended for freezing. Best enjoyed fresh or within 1–2 days.

Substitutions

dark chocolate (60–72% cacao) → milk chocolate or white chocolate (60% cocoa butter or higher). Milk chocolate will be sweeter and less intense; white chocolate pairs beautifully with cherries but will cook faster, so reduce slow cooker time to 2.75 hours to avoid overcooking
dried tart cherries → dried cranberries, dried blueberries, or raisins. Cranberries are tart and similar to cherries; blueberries are milder; raisins are sweeter. Use the same 0.75 cup amount
sourdough starter discard (unfed, at room temperature) → 1.5 cups panettone or brioche, torn into roughly 1-inch pieces, or 1.25 cups plain bread, torn into 1-inch pieces plus 1/4 cup sour cream or Greek yogurt. Sourdough discard has a tangy flavor and wet consistency that works well in slow cookers. Cubed bread requires soaking first and may dry out; sour cream adds tang and moisture.
heavy cream → half-and-half or whole milk (use 1 cup milk total instead of 0.75 cup cream + 1 cup milk). Reduces richness slightly but still produces a creamy pudding; avoid using all half-and-half as it may be too thin