Slow Cooker Sourdough Discard Maple Bourbon and Walnut Bread Pudding Cake

Name: Slow Cooker Sourdough Discard Maple Bourbon and Walnut Bread Pudding Cake
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup (240 ml) active sourdough discard, at room temperature, room temperature, bubbly and active; 1½ cups (188 g) all-purpose flour; ¾ cup (150 g) granulated sugar; ¼ cup (55 g) packed brown sugar; 4 tablespoons (57 g) unsalted butter, melted, melted and cooled slightly; 2 large eggs, at room temperature, at room temperature; 1 teaspoon (5 ml) pure vanilla extract; 1 teaspoon (5 g) baking powder; ½ teaspoon (2½ g) baking soda; ½ teaspoon (3 g) fine sea salt; 1 cup (120 g) toasted walnuts, coarsely chopped, toasted and coarsely chopped; ¾ cup (180 ml) pure maple syrup; ⅓ cup (80 ml) bourbon whiskey; ½ cup (120 ml) hot water, hot (not boiling); 2 tablespoons (28 g) unsalted butter, cut into small cubes; ½ teaspoon (2½ ml) pure maple extract (optional but recommended) (optional)

From the MyKitchenBank Kitchen

A decadent bread pudding cake made entirely in the slow cooker, combining sourdough discard with caramelized maple syrup, bourbon, and toasted walnuts. The result is a dense, moist cake with a custardy interior and a rich maple-bourbon sauce that forms at the bottom. Perfect for fall gatherings or whenever you need to use up sourdough starter.

Prep: 15 min
Cook: 3 hr
Wait: 30 min
Total: 3 hr 45 min
Makes: 1 bread pudding cake (8 servings)

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Ingredients

8 servings

For the cake
1 cup (240 ml) active sourdough discard, at room temperature, room temperature, bubbly and active
1½ cups (188 g) all-purpose flour
¾ cup (150 g) granulated sugar
¼ cup (55 g) packed brown sugar
4 tablespoons (57 g) unsalted butter, melted, melted and cooled slightly
2 large eggs, at room temperature, at room temperature
1 teaspoon (5 ml) pure vanilla extract
1 teaspoon (5 g) baking powder
½ teaspoon (2.5 g) baking soda
½ teaspoon (3 g) fine sea salt
1 cup (120 g) toasted walnuts, coarsely chopped, toasted and coarsely chopped
For the sauce
¾ cup (180 ml) pure maple syrup
⅓ cup (80 ml) bourbon whiskey
½ cup (120 ml) hot water, hot (not boiling)
2 tablespoons (28 g) unsalted butter, cut into small cubes
½ teaspoon (2.5 ml) pure maple extract (optional but recommended) (optional)

Equipment (9)

6-quart slow cooker
Parchment paper
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Small baking dish or loaf pan (to fit inside slow cooker, optional)
Thermometer

Steps

Before you start

Line your slow cooker with parchment paper for easy removal
Have all wet ingredients at room temperature
Toast walnuts fresh or use toasted varieties
Preheat slow cooker on LOW for 5 minutes

1
Mix wet ingredients
- In a large mixing bowl, whisk together the sourdough discard, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until well combined and smooth.
- The mixture should be thick but pourable.
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Ready when: mixture is smooth and well combined
Tip: Sourdough discard should be at room temperature and freshly fed (active and bubbly) for best rise.
2
Combine dry ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Stir to combine thoroughly and break up any lumps in the baking soda.
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Ready when: dry ingredients are evenly distributed
Tip: Whisk the dry ingredients separately to ensure even distribution of leavening agents.
3
Fold together batter
- Pour the dry ingredients into the wet ingredients.
- Using a rubber spatula, fold gently until just combined—do not overmix.
- Small streaks of flour are okay.
- Fold in the chopped walnuts until evenly distributed.
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Ready when: batter is combined with no visible dry flour streaks
Tip: Overmixing the batter will develop gluten and make the cake tough; fold gently until just combined.
4
Prepare slow cooker
- Line a 6-quart slow cooker with parchment paper, allowing it to overhang the sides for easy removal later.
- Lightly coat the parchment with nonstick spray or butter.
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Ready when: slow cooker is lined and ready to receive batter
Tip: Parchment paper makes it much easier to remove the finished cake from the slow cooker without breaking it.
5
Transfer and level batter
- Pour the batter into the prepared slow cooker and spread evenly using the rubber spatula.
- Tap the slow cooker gently on the counter once to release trapped air bubbles.
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Ready when: batter is level and air bubbles have risen to the surface
Tip: Level batter ensures even cooking throughout the bread pudding cake.
6
Prepare sauce mixture
- In a medium bowl, whisk together the maple syrup and bourbon whiskey.
- Whisk in the hot water until smooth.
- Stir in the butter cubes and maple extract (if using) until the butter is mostly melted and incorporated.
- Do not pour over the batter yet.
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Ready when: sauce is smooth, butter is mostly melted, and ingredients are combined
Tip: The hot water helps dissolve the maple syrup and melt the butter; using hot (not boiling) water prevents the sauce from being too thin.
7
Pour sauce over batter
- Carefully pour the maple-bourbon sauce over the batter in the slow cooker.
- Do not stir—the sauce will create a layer beneath the cake as it cooks.
- The batter will rise up through and around the sauce.
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Ready when: sauce is distributed across the top of the batter
Tip: Resist the urge to stir; the sauce settles and creates the signature pudding cake texture as the cake bakes.
8
Cook on lowOven 200°F / 95°C
- Cover the slow cooker and cook on LOW for 2.5 to 3 hours.
- The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter), and the top springs back lightly when touched.
- The cake should pull slightly away from the sides of the slow cooker.
- The internal temperature at the center should reach 200°F (93°C).
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Ready when: toothpick comes out with just a few moist crumbs, top springs back, internal temperature reaches 200°F (93°C)
Tip: Slow cookers vary; start checking at 2 hours 20 minutes. A wet toothpick or thermometer reading indicates the cake needs more time. Avoid opening the lid unnecessarily as heat escapes.
9
Cool in slow cooker
- Turn off the slow cooker and let the cake rest inside with the lid off for 15 to 30 minutes.
- This allows it to firm up slightly while remaining warm, and the sauce continues to thicken as it cools.
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Ready when: cake has cooled enough to hold together but is still warm
Tip: Resting the cake allows the structure to set; removing it too early may cause it to fall apart.
10
Remove from slow cooker
- Using the parchment paper overhang, carefully lift the entire cake out of the slow cooker and transfer it to a serving dish or cutting board.
- The maple-bourbon sauce will be pooled underneath and around the cake.
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Ready when: cake is removed safely without breaking
Tip: If the cake sticks slightly, run a thin spatula around the edges first. The parchment paper handles make removal much easier than trying to invert the slow cooker.
11
Serve
- Cut the bread pudding cake into 8 pieces.
- Serve warm or at room temperature with the maple-bourbon sauce spooned over each slice.
- Optionally, add a dollop of whipped cream or vanilla ice cream for extra richness.
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Ready when: cake is cut into neat slices
Tip: The cake slices more cleanly when it's completely cooled to room temperature, but tastes best served warm with its sauce.

Good to know

Tips

Active sourdough discard (the kind you'd normally discard after feeding your starter) is essential here. It should be bubbly and at peak activity. If your starter is sluggish, feed it 4–6 hours before you make this recipe.
Toast your walnuts fresh if you have time. Spread raw walnuts on a baking sheet and roast at 350°F (175°C) for 8–10 minutes, stirring halfway through, until fragrant. Cool completely before chopping. Store-bought toasted walnuts work fine but fresh toasting intensifies the flavor.
Bourbon and maple are a classic pairing; the alcohol adds depth and burns off slightly during the long, gentle cooking. If you prefer a milder flavor or are cooking for others who avoid alcohol, reduce the bourbon to 2 tablespoons and add 2 tablespoons of cold water or extra maple syrup to the sauce.
This recipe works best in a 6-quart slow cooker. Smaller models may cook faster or unevenly. If your slow cooker runs hot, cook on LOW for 2 to 2.5 hours instead. Check the cake earlier if your slow cooker is known for cooking aggressively.

Make ahead

Batter can be mixed and poured into the slow cooker up to 2 hours ahead; do not make the sauce until you're ready to cook. Prepare the sauce just before pouring it over the batter.

Storage & reheating

Store covered at room temperature for up to 2 days. Refrigerate in an airtight container for up to 5 days; reheat gently in a low oven (300°F / 150°C) for 10–15 minutes or in the microwave for 1–2 minutes per slice. Freeze the cake (without sauce) for up to 3 months; thaw overnight in the refrigerator and warm before serving with fresh sauce if desired.

Substitutions

bourbon whiskey → brandy, dark rum, or coffee liqueur. Bourbon provides a warm, oaky flavor; other spirits will shift the profile but work equally well. Use the same amount. For a non-alcoholic version, substitute 3 tablespoons of brewed strong coffee or cold brew mixed with 1 tablespoon of vanilla extract.
toasted walnuts, coarsely chopped → toasted pecans or hazelnuts. Pecans are slightly sweeter and softer; hazelnuts add earthiness. Use the same amount. Toast them fresh or buy pre-toasted for best flavor.
all-purpose flour → whole wheat pastry flour or spelt flour (use 100% whole wheat for a denser crumb). Whole wheat adds nuttiness and density; increase water in the sauce by 2 tablespoons if the batter looks too thick. This will affect the rise slightly.
pure maple syrup → honey or dark molasses mixed with 1 tablespoon of cane syrup. Honey is milder; molasses and syrup create a deeper color and flavor. Adjust the amount of bourbon if desired to balance sweetness. The flavor profile will shift but will still be delicious.