Puddings & CustardsJapanese-InspiredEasy

Slow Cooker Sourdough Discard Pumpkin Miso Bread Pudding

Name: Slow Cooker Sourdough Discard Pumpkin Miso Bread Pudding
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Japanese-Inspired
Ingredients: 1½ cups (360 ml) active sourdough discard (unfed, at room temperature), torn or cut into roughly ¾-inch cubes; 1 cup (240 ml) canned unsweetened pumpkin puree; 4 whole large eggs, room temperature; ¾ cup (165 g) packed light brown sugar; 3 tablespoons (50 g) white (shiro) miso paste; 1½ cups (360 ml) whole milk; ½ cup (120 ml) heavy cream; 2 teaspoons (10 ml) vanilla extract; 1½ teaspoons (7½ ml) pumpkin pie spice blend (or ½ teaspoon cinnamon + ⅛ teaspoon nutmeg + ⅛ teaspoon ginger + pinch of cloves); ¼ teaspoon (1½ g) fine sea salt; 1 tablespoon (14 g) unsalted butter, softened; ½ cup (120 ml) pure maple syrup; 2 tablespoons (34 g) white (shiro) miso paste (optional)

From the MyKitchenBank Kitchen

A unique, hands-off dessert that transforms sourdough discard into a custardy bread pudding infused with pumpkin and umami depth from white miso. The slow cooker keeps the texture creamy and tender while the miso adds subtle saltiness and complexity that amplifies the pumpkin spice notes. Finished with a maple-miso caramel drizzle, this is comfort dessert with a sophisticated twist—perfect for fall gatherings or quiet dinners at home.

Prep: 20 min
Cook: —
Wait: 3 hr 30 min
Total: 3 hr 50 min
Makes: 8 servings (one 6-quart slow cooker)

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Ingredients

8 servings

1½ cups (360 ml) active sourdough discard (unfed, at room temperature), torn or cut into roughly ¾-inch cubes
1 cup (240 ml) canned unsweetened pumpkin puree
4 whole large eggs, room temperature
¾ cup (165 g) packed light brown sugar
3 tablespoons (50 g) white (shiro) miso paste
1½ cups (360 ml) whole milk
½ cup (120 ml) heavy cream
2 teaspoons (10 ml) vanilla extract
1½ teaspoons (7.5 ml) pumpkin pie spice blend (or ½ teaspoon cinnamon + ⅛ teaspoon nutmeg + ⅛ teaspoon ginger + pinch of cloves)
¼ teaspoon (1.5 g) fine sea salt
1 tablespoon (14 g) unsalted butter, softened
½ cup (120 ml) pure maple syrup
2 tablespoons (34 g) white (shiro) miso paste (optional)

Equipment (6)

6-quart slow cooker (or similar capacity)
Large mixing bowl
Medium mixing bowl
Whisk
Measuring cups and spoons
Instant-read thermometer (optional)

Steps

Before you start

Tear or cube sourdough discard into roughly ¾-inch pieces—don't overly compact them, or they'll get dense; aim for loose, even-sized chunks. Line the inside of your slow cooker with parchment paper or a slow cooker liner (optional but eases cleanup). Preheat the slow cooker on LOW while you prep the custard.
Have all wet ingredients at room temperature so they blend smoothly into a homogeneous custard without lumps.

1
Mix the custard base
- In a large mixing bowl, whisk together the room-temperature eggs and brown sugar until pale and slightly thickened, about 2 minutes of steady whisking.
- Add the white miso paste and whisk vigorously for 30 seconds to break it up and incorporate it into the egg mixture—small white flecks will remain, which is fine.
- Whisk in the pumpkin puree, whole milk, heavy cream, vanilla extract, pumpkin pie spice, and sea salt until fully smooth and homogeneous.
- You should have a rich, tan custard with no lumps.
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Ready when: Custard is smooth, pale brown, and miso is mostly incorporated
Tip: If the miso resists whisking, use a fork to press it against the bowl's side to break it into smaller pieces—it will dissolve into the warm custard during cooking.
2
Assemble bread in slow cooker
- Lightly butter the interior of the slow cooker with softened butter.
- Add the cubed sourdough discard pieces in an even layer, breaking up any clumps as you go.
- Pour the prepared custard mixture over the bread, ensuring every piece is moistened.
- Use a spatula or spoon to gently press the bread down into the custard—it should be mostly submerged but not compacted.
- The bread will float slightly as it absorbs the liquid.
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Ready when: Bread is moistened and layered in the slow cooker
Tip: Avoid pressing the bread down hard; it should remain loose-textured for a tender final pudding, not dense and gummy.
3
Cook on low heat
- Cover the slow cooker and cook on the LOW setting for 3 hours.
- The pudding should cook gently and evenly without the edges drying out.
- Do not lift the lid during cooking, as this releases steam and extends the cooking time.
- After 3 hours, carefully remove the lid (watch for escaping steam).
- The custard should be set at the edges and mostly set in the center, with a slight jiggle remaining in the very middle—similar to a just-set flan.
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Ready when: Custard is set at edges and mostly set in center with slight jiggle in the middle; internal temperature 160–165°F (71–74°C) if using a thermometer
Tip: Slow cookers vary in heat; if your pudding looks too loose after 3 hours, cover and cook for another 15–20 minutes. Overcooking will cause curdling and separation at the edges.
4
Rest the puddingOven 170°F / 75°C
- Turn off the slow cooker and leave the bread pudding, covered, to rest for 30 minutes.
- This allows carryover cooking to gently finish setting the custard and lets the pudding cool just enough to handle.
- The residual heat will bring the internal temperature to around 165–170°F (74–76°C).
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Ready when: Pudding is fully set, cooled enough to eat without burning mouth
5
Make the maple-miso caramel (optional)
- While the pudding rests, combine the maple syrup and 2 tablespoons of white miso paste in a small saucepan (if using the drizzle).
- Whisk over low heat for 1–2 minutes, stirring constantly, until the miso is fully dissolved into the syrup and the mixture is smooth, glossy, and light brown.
- Do not allow it to boil or it will separate.
- Pour into a small serving bowl or keep warm over very low heat.
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Ready when: Miso is fully dissolved; drizzle is smooth and glossy
Tip: If the mixture looks separated or broken, remove from heat immediately and let it cool slightly; it will re-emulsify as it cools. The drizzle is optional but adds umami depth and visual appeal.
6
Serve
- Spoon the warm bread pudding into shallow bowls or dessert plates, ensuring each serving includes plenty of the custardy center and soaked bread.
- Drizzle the maple-miso caramel over the top if using.
- Serve warm or at room temperature, optionally with a dollop of whipped cream or a sprinkle of fleur de sel.
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Ready when: Pudding is plated and ready to eat
Tip: This pudding is best served the same day, warm or gently reheated, when the texture is most tender. It can also be enjoyed cold the next day, though the texture becomes denser.

Good to know

Tips

Sourdough discard should be active and smell pleasantly yeasty, not sour or rancid. If your discard is very runny or smells off, use fresh discard or substitute with another bread.
White miso (shiro miso) has a mild, slightly sweet, and umami-rich flavor that complements pumpkin beautifully. Do not use red miso without adjusting salt and cooking time, as it is much more intense.
For a boozy adult version, add 2 tablespoons of bourbon or dark rum to the custard base when whisking in the wet ingredients. This adds warmth and depth without making the pudding taste overtly alcoholic.
Slow cookers vary widely in temperature and output. If your model runs hot, check the pudding after 2.5 hours; if it cooks cold, it may need the full 3 hours or slightly longer. A cooking thermometer inserted into the custard center (not touching bread) should read 160–165°F (71–74°C) when done.

Make ahead

You can assemble the bread pudding in the slow cooker up to 8 hours ahead. After the custard is poured over the bread, cover the slow cooker, keep it unplugged, and refrigerate. When ready to cook, simply plug in the slow cooker, set it to LOW, and cook for 3 to 3.5 hours (it may take slightly longer since the mixture starts cold). The maple-miso caramel can be made up to 2 days ahead and stored covered in the refrigerator; reheat gently in a small saucepan over low heat before serving.

Storage & reheating

Room temperature: Cover and store leftovers at room temperature for up to 4 hours. Refrigerator: Cover and store in an airtight container for up to 3 days. The pudding will firm up and become denser as it cools. Reheat in a 300°F (150°C) oven for 8–10 minutes with a loose foil cover until warmed through, or microwave individual portions for 20–30 seconds. Freezer: Cool completely, then store in an airtight, freezer-safe container for up to 1 month. Thaw overnight in the refrigerator and reheat gently in the oven or microwave. The texture after freezing will be slightly less custardy but still pleasant.

Substitutions

white (shiro) miso paste → red (aka) miso paste. Use 2 tablespoons (rather than 3) of red miso, as it is saltier and more assertive. The pudding will be slightly deeper in color and have a richer, more complex umami note; reduce the fine sea salt to 1/8 teaspoon.
canned unsweetened pumpkin puree → butternut squash puree or sweet potato puree. Swap in an equal amount (1 cup) of unsweetened butternut squash or roasted sweet potato puree. The flavor will shift slightly earthy and less spiced, so increase the pumpkin pie spice by ½ teaspoon for balance.
active sourdough discard (unfed, at room temperature) → crumbled cornbread, brioche, or challah. Use the same volume (1½ cups) of cubed or crumbled bread. The pudding's flavor will be subtly different—cornbread will add a slight grainy sweetness, while brioche or challah will create a richer, more custardy result. Reduce cooking time by 10–15 minutes, as these breads are softer and absorb liquid faster.
pumpkin pie spice blend (or ½ teaspoon cinnamon + ⅛ teaspoon nutmeg + ⅛ teaspoon ginger + pinch of cloves) → ground cinnamon alone. Use 1½ teaspoons of ground cinnamon for a simpler, more traditional flavor profile. Omit the other warm spices entirely for a cleaner pumpkin-forward taste.