Slow Cooker Sourdough Discard Gingerbread and Molasses Bread Pudding

Name: Slow Cooker Sourdough Discard Gingerbread and Molasses Bread Pudding
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup (240 ml) active sourdough starter discard, at room temperature; 6 cups (180 g) day-old sourdough bread or neutral bread (like brioche or white bread), torn into 1-inch pieces, slightly dried; 1½ cups (360 ml) whole milk; ¾ cup (180 ml) heavy cream; ½ cup (120 ml) unsulphured dark molasses; 4 large eggs; ¼ cup (50 g) packed light brown sugar; 2 tablespoons (15 g) fresh ginger, finely grated or minced; 1½ teaspoons (4 g) ground cinnamon; ½ teaspoon (1 g) freshly grated nutmeg; ¼ teaspoon (½ g) ground cloves; ½ teaspoon (3 g) fine sea salt; 1½ teaspoons (7 ml) pure vanilla extract; 2 tablespoons (30 ml) bourbon or dark rum (optional) (optional); 3 tablespoons (43 g) unsalted butter; ½ cup (120 ml) heavy cream (for sauce); 3 tablespoons (24 g) powdered sugar

From the MyKitchenBank Kitchen

A warm, spiced bread pudding made with active sourdough discard, dark molasses, and fresh ginger, cooked low and slow until custard-tender. The slow cooker keeps the pudding moist and creamy without an oven, with a rich caramel-molasses flavor enhanced by cinnamon, cloves, and nutmeg. Finished with a drizzle of bourbon-vanilla cream sauce.

Prep: 15 min
Cook: —
Wait: 3 hr
Total: 3 hr 15 min
Makes: 6 servings, about 1 cup each

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Ingredients

6 servings

1 cup (240 ml) active sourdough starter discard, at room temperature
6 cups (180 g) day-old sourdough bread or neutral bread (like brioche or white bread), torn into 1-inch pieces, slightly dried
1½ cups (360 ml) whole milk
¾ cup (180 ml) heavy cream
½ cup (120 ml) unsulphured dark molasses
4 large eggs
¼ cup (50 g) packed light brown sugar
2 tablespoons (15 g) fresh ginger, finely grated or minced
1½ teaspoons (4 g) ground cinnamon
½ teaspoon (1 g) freshly grated nutmeg
¼ teaspoon (0.5 g) ground cloves
½ teaspoon (3 g) fine sea salt
1½ teaspoons (7 ml) pure vanilla extract
2 tablespoons (30 ml) bourbon or dark rum (optional) (optional)
3 tablespoons (43 g) unsalted butter
½ cup (120 ml) heavy cream (for sauce)
3 tablespoons (24 g) powdered sugar

Equipment (6)

4-quart slow cooker with lid
Large mixing bowl
Medium saucepan (2-quart)
Whisk
Measuring cups and spoons
Microplane or box grater

Steps

Before you start

Have your sourdough discard at room temperature (freshly fed or unfed—either works)
Tear bread into bite-sized pieces and leave uncovered on the counter for 30 minutes to dry slightly
Line your slow cooker with parchment paper or lightly butter it to prevent sticking

1
Whisk custard base
- In a large mixing bowl, whisk together the sourdough discard, whole milk, heavy cream, dark molasses, eggs, brown sugar, grated ginger, cinnamon, nutmeg, cloves, salt, vanilla extract, and bourbon (if using).
- Whisk for about 1 minute until the molasses is fully blended in and no dark streaks remain.
- The mixture should smell warm and spiced.
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Ready when: Molasses is fully dissolved and color is uniform throughout
Tip: If your sourdough discard is cold from the fridge, it will take longer to blend—let it come to room temperature first for a smoother custard.
2
Combine bread and custard
- Add the torn bread pieces to the bowl and stir gently with a spatula until every piece is coated with the custard.
- Let sit for 2–3 minutes, then fold again to redistribute the liquid, making sure some bread pieces are submerged and some protrude slightly.
- The bread should feel moist but not soggy.
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Ready when: All bread is wetted and custard is evenly distributed
Tip: Don't overstir—gentle folding keeps the bread chunks intact so the pudding has a pleasant texture rather than becoming dense.
3
Transfer to slow cooker
- Pour the bread-custard mixture into the prepared slow cooker, spreading it in an even layer.
- It should fill the cooker about two-thirds full.
- If any large bread chunks stick above the surface, press them down slightly with the back of a spoon so they'll cook evenly.
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Ready when: Mixture fills slow cooker evenly, no gaps
Tip: Resist the urge to add extra liquid—sourdough discard and the bread's moisture will release enough liquid during cooking.
4
Cook on low setting
- Cover the slow cooker and set it to the LOW setting.
- Cook for 3 hours.
- Do not lift the lid during cooking, as steam escapes and extends the cooking time.
- At 2.5 hours, check the pudding by gently inserting a knife near the center—it should come out with a bit of custard clinging but no raw batter.
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Ready when: Center jiggles slightly when shaken gently, knife inserted has minimal raw custard
Tip: Slow cookers vary in heat intensity—if your pudding looks liquidy at 2.5 hours, cook an extra 15–30 minutes. If edges are browning, it's cooking too hot; move it away from direct heat by placing a thin towel under the cooker if possible.
5
Make bourbon-vanilla cream sauce
- While the pudding cooks, melt the 3 tablespoons of unsalted butter in a medium saucepan over medium-low heat.
- Once melted and foaming, add the 0.5 cup heavy cream and powdered sugar.
- Whisk constantly for 2–3 minutes until the sugar dissolves and the sauce is smooth and pale.
- Add 0.5 teaspoons of vanilla extract (from the second vanilla addition or fresh).
- Remove from heat and set aside.
- If not serving immediately, reheat gently before serving.
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Ready when: Sauce is smooth, creamy, and powdered sugar is fully dissolved
Tip: A quick cream sauce avoids scorching—keep the heat at medium-low and stir constantly. It will thicken slightly as it cools.
6
Rest and serve
- When the pudding is done, turn off the slow cooker and let it rest for 10 minutes (with the lid off if you prefer a firmer top, or on if you like it creamy).
- Spoon into bowls or ramekins and drizzle generously with the warm bourbon-vanilla cream sauce.
- Serve immediately.
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Ready when: Pudding is warm, set but yielding, and can be portioned cleanly
Tip: If you prefer a cold pudding, chill it in the slow cooker (covered) for up to 4 hours, then reheat gently on low or serve chilled.

Good to know

Tips

Sourdough discard doesn't need to be freshly fed—use it straight from the fridge or counter. Active (recently fed) discard will add a subtle tang and help the pudding rise slightly; dormant discard will be milder. Both work beautifully.
The slow cooker's gentle, even heat is ideal for custard-based desserts because it avoids the firm, bouncy texture that ovens can create. Moisture stays locked in, resulting in silky pudding.
For extra richness, use a 2-inch-thick slice of brioche or challah instead of neutral bread—it adds custardy sweetness and no extra liquid needed.
If your slow cooker runs very hot, you can place it on HIGH for the first 30 minutes, then switch to LOW for the remaining 2.5 hours—this gives a slight color on top. Watch closely to avoid overcooking the edges.

Make ahead

Assemble the unbaked pudding (through Step 2) up to 8 hours ahead: cover the bowl tightly and refrigerate. In the morning, transfer to the slow cooker and cook as directed (add 15–20 minutes to the cooking time if the mixture is cold). The cream sauce can be made up to 2 days ahead and reheated gently over low heat or in the microwave.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: cover and store for up to 3 days; reheat individual portions in the microwave (30–45 seconds) or gently in a small saucepan over low heat until warm. Freezer: transfer cooled pudding to an airtight container and freeze for up to 1 month; thaw in the fridge overnight and reheat as above. The sauce can be frozen separately for up to 2 weeks; thaw and rewarm before serving.

Substitutions

day-old sourdough bread or neutral bread (like brioche or white bread) → Italian panettone, challah, or even pound cake (adjust amounts as dense breads absorb less liquid—use 5 cups instead of 6). Any tender bread works; avoid dense, heavily seeded, or oat-based breads that can turn gummy. Panettone adds extra sweetness and richness.
unsulphured dark molasses → unsulphured light molasses, or a mix of 1/4 cup dark molasses + 1/4 cup blackstrap molasses. Light molasses is milder; blackstrap is more bitter and mineral-forward. Light molasses will reduce the spice depth slightly.
fresh ginger → 1.5 teaspoons ground ginger. Ground ginger is more pungent—use slightly less. Fresh ginger adds brightness; ground ginger adds warmth. Decrease to 1 teaspoon if you prefer subtlety.
bourbon or dark rum (optional) → brandy, dark rum, or 1 tablespoon of molasses syrup (for a non-alcoholic version). Brandy adds oak and fruit; dark rum adds vanilla and caramel notes. Molasses syrup keeps the flavor profile molasses-forward without alcohol.