Slow Cooker Sourdough Discard Rosemary and Honey Glazed Bread Pudding

Name: Slow Cooker Sourdough Discard Rosemary and Honey Glazed Bread Pudding
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: French
Ingredients: 1½ cups (360 ml) sourdough discard (unfed, at room temperature), at room temperature; 6 cups (280 g) day-old sourdough or white bread, torn or cut into 1-inch cubes; 1 cup (240 ml) heavy whipping cream; 1 cup (240 ml) whole milk; 4 whole (200 g) large eggs, at room temperature; ⅓ cup (110 g) honey; ⅓ cup (65 g) granulated sugar; 1½ teaspoon (7½ ml) vanilla extract; 2 tablespoon (6 g) fresh rosemary sprigs, finely chopped (leaves only); ½ teaspoon (3 g) kosher salt; 1 tablespoon (14 g) unsalted butter, for the slow cooker; 2 tablespoon (30 g) honey (for glaze); 2 sprigs fresh rosemary sprigs, for garnish (optional)

From the MyKitchenBank Kitchen

A tender, custard-soaked bread pudding made with sourdough discard, enriched with heavy cream and eggs, perfumed with fresh rosemary, and finished with a glossy honey glaze. Cooked gently in a slow cooker for even, moist results without a water bath. The rosemary adds herbaceous depth while honey provides subtle floral sweetness and shine.

Prep: 20 min
Cook: —
Wait: 4 hr
Total: 4 hr 20 min
Makes: One 6-cup slow cooker bread pudding (6 servings)

Save to My Kitchen Jump to recipe

Steps

Before you start

Have your sourdough discard at room temperature (feed it 4–6 hours ahead if it's been refrigerated)
Lightly butter or spray a 6-quart slow cooker to prevent sticking
Tear or cut your bread into roughly 1-inch cubes and spread on a tray to dry slightly while you prepare the custard (15 minutes helps them absorb liquid evenly)
Read through all steps so you know when to apply the honey glaze (it goes on at the very end)

1
Whisk custard base
- In a small bowl, whisk together the room-temperature eggs, sourdough discard, heavy cream, whole milk, 1/3 cup (110 g) honey, 1/3 cup (65 g) sugar, vanilla extract, chopped rosemary, and kosher salt until smooth and well combined.
- The mixture should be completely uniform with no lumps of discard remaining.
+ Show details− Hide details
Ready when: custard is smooth and rosemary is evenly distributed
Tip: Whisk vigorously for at least 1 minute to ensure the sourdough discard fully breaks down and incorporates; any lumps will not cook out.
2
Prepare slow cooker and bread
- Butter the inside of a 6-quart (5.7 L) slow cooker with 1 tablespoon (14 g) unsalted butter.
- Spread the 6 cups (280 g) bread cubes in the slow cooker.
+ Show details− Hide details
Ready when: bread is loosely spread in buttered slow cooker
Tip: Do not pack the bread down; leaving it loosely arranged allows the custard to soak through evenly.
3
Pour custard over bread
- Pour the custard mixture slowly and evenly over the bread cubes, stirring gently with a spatula to ensure all bread is submerged and the custard distributes evenly to the bottom.
- Let sit for 2 minutes to allow bread to absorb some liquid.
+ Show details− Hide details
Ready when: bread is mostly submerged and custard has settled
Tip: Stir gently to avoid breaking the bread into small pieces; large cubes hold their shape better during cooking.
4
Cook on low
- Cover the slow cooker and set it to LOW.
- Cook for 3 to 3.5 hours.
- The bread pudding is done when the custard is set around the edges and pulls away slightly from the sides, but the very center still jigles slightly when you gently shake the slow cooker—it will continue to set as it cools.
+ Show details− Hide details
Ready when: custard is set at edges and center is just barely soft
Tip: Avoid lifting the lid repeatedly; every lift adds 15 minutes to cooking time. If your slow cooker runs hot, start checking at 2.5 hours by gently shaking it.
5
Warm honey glaze
- While the bread pudding cooks, warm 2 tablespoons (30 g) honey in a small saucepan over low heat for about 1 minute until it loosens and becomes pourable (do this just before serving, or warm it again if it has cooled).
+ Show details− Hide details
Ready when: honey is thin and glossy
Tip: Warming the honey makes it flow smoothly over the warm bread pudding for an elegant finish.
6
Turn off slow cooker and rest
- Turn off the slow cooker and let the bread pudding rest, covered, for 10 minutes.
- This allows the custard to set further without continuing to cook.
+ Show details− Hide details
Ready when: pudding is warm and stable
Tip: This resting period is essential for a creamy texture; skipping it may result in a slightly rubbery center.
7
Drizzle glaze and garnish
- Drizzle the warm honey glaze over the entire top of the bread pudding.
- If desired, scatter 2 fresh rosemary sprigs over the surface for garnish.
- Serve warm directly from the slow cooker or spoon into bowls.
+ Show details− Hide details
Ready when: honey glaze is visibly coating the bread pudding
Tip: If the honey glaze hardens before serving, reheat it briefly in the microwave (10 seconds) so it flows over the warm pudding.
8
Serve
- Spoon bread pudding into individual bowls or plates, ensuring each serving gets some of the custardy center and the honey-glazed top.
- Serve warm, optionally with a dollop of whipped cream or vanilla ice cream.
+ Show details− Hide details
Ready when: portions are plated and ready to eat
Tip: The bread pudding will stay warm in the slow cooker on the WARM setting (if your model has one) for up to 30 minutes.
9
Leftover storage optionOven 325°F / 165°C
- If not serving immediately, cover the slow cooker and refrigerate the bread pudding (still inside or transferred to an airtight container) for up to 4 days.
- To reheat, transfer to a baking dish, cover with foil, and warm in a 325°F (163°C) oven for 15–20 minutes until heated through.
+ Show details− Hide details
Ready when: bread pudding is steaming and warm throughout
Tip: Reheating on low and covered prevents the top from drying out.
10
Freezing for later
- The cooled bread pudding can also be frozen in an airtight container for up to 3 months.
- Thaw overnight in the refrigerator, then reheat as described above, adding 5 extra minutes to the oven time.
+ Show details− Hide details
Tip: Freezing slightly firms the texture, making portions easier to cut and plate if desired.

Good to know

Tips

Sourdough discard should be unfed (not recently fed) so it has a tangy flavor and the right consistency; very freshly fed discard is too thin. If yours is very thick, loosen it with a tablespoon of milk.
Stale bread holds its shape much better than fresh bread during the long, wet cooking process. Buy or make sourdough 1–2 days ahead and leave it unwrapped on the counter to dry slightly.
The slow cooker's gentle, steady heat prevents the eggs from scrambling at the edges (as can happen in the oven) and ensures an evenly creamy texture throughout.
For a richer pudding, replace up to ½ cup (120 ml) of the milk with an additional ½ cup (120 ml) of heavy cream.

Make ahead

Prepare the custard mixture (eggs, sourdough discard, cream, milk, honey, sugar, vanilla, rosemary, and salt) up to 8 hours ahead in a covered bowl in the refrigerator. Assemble in the slow cooker and cook immediately before serving, or add an extra 15–20 minutes to the cooking time if the custard is cold when you pour it.

Storage & reheating

Room temperature (up to 2 hours): Cover loosely with foil. Refrigerator: Transfer to an airtight container and store for up to 4 days; reheat covered at 325°F (163°C) for 15–20 minutes. Freezer: Cool completely, wrap in plastic wrap, then foil, or use an airtight container; store for up to 3 months. Thaw overnight in the fridge and reheat as directed above (add 5 minutes to oven time).

Substitutions

fresh rosemary sprigs → 1 teaspoon dried rosemary (crumbled), or 1 teaspoon fresh thyme or dried thyme. Dried rosemary is more concentrated; use half the amount and add it earlier (in the custard) so the flavor melds. Thyme offers a softer, more herbaceous note.
heavy whipping cream → half-and-half (light cream) or evaporated milk. The pudding will be slightly less rich but still creamy. Use the same volume. Evaporated milk gives a denser, almost caramel-like texture.
honey → maple syrup or brown sugar (use the same weight of packed brown sugar, reduce to ⅓ cup / 70 g total). Maple syrup mimics honey's complexity and glaze appeal. Brown sugar will dissolve into the custard, creating subtle molasses notes instead of honey's floral sweetness.
day-old sourdough or white bread → challah, brioche, or any firm day-old bread. Avoid soft sandwich bread or ciabatta, which disintegrate. Denser, richer breads like brioche work beautifully and enhance custard absorption.