Slow Cooker Sourdough Discard Spiced Apple and Pecan Bread Pudding

Name: Slow Cooker Sourdough Discard Spiced Apple and Pecan Bread Pudding
Prep time: 25 min
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup (240 ml) active sourdough starter discard, at room temperature; 6 cups (450 g) day-old white or brioche bread, cut into 1-inch (2.5 cm) cubes; 4 (200 g) large eggs, at room temperature; 1 cup (240 ml) whole milk; 1 cup (240 ml) heavy cream; ¾ cup (150 g) granulated sugar; ¼ cup (55 g) packed brown sugar; 2 tsp (10 ml) vanilla extract; 1½ tsp (4½ g) ground cinnamon; ½ tsp (1¼ g) fresh grated nutmeg; ¼ tsp (½ g) ground allspice; ½ tsp (3 g) fine sea salt; 3 tbsp (43 g) unsalted butter, melted; 3 medium (450 g) Granny Smith apples, peeled, cored, and cut into ½-inch (1.25 cm) chunks; 1 cup (110 g) pecan halves, toasted and roughly chopped; ½ lemon, zested (about 1 tbsp / 6 g) (optional)

From the MyKitchenBank Kitchen

A comforting bread pudding made with sourdough discard and cubed bread, studded with spiced apples and toasted pecans, then slowly cooked in a custard of eggs, milk, and cream. The result is a tender, custardy dessert with warm spice notes and a buttery crumb, perfect served warm with whipped cream or vanilla ice cream. This recipe transforms a baking staple (sourdough discard) into an indulgent slow-cooker dessert.

Prep: 25 min
Cook: —
Wait: 4 hr
Total: 4 hr 25 min
Makes: 1 bread pudding (8 servings)

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Ingredients

8 servings

1 cup (240 ml) active sourdough starter discard, at room temperature
6 cups (450 g) day-old white or brioche bread, cut into 1-inch (2.5 cm) cubes
4 (200 g) large eggs, at room temperature
1 cup (240 ml) whole milk
1 cup (240 ml) heavy cream
¾ cup (150 g) granulated sugar
¼ cup (55 g) packed brown sugar
2 tsp (10 ml) vanilla extract
1½ tsp (4.5 g) ground cinnamon
½ tsp (1.3 g) fresh grated nutmeg
¼ tsp (0.5 g) ground allspice
½ tsp (3 g) fine sea salt
3 tbsp (43 g) unsalted butter, melted
3 medium (450 g) Granny Smith apples, peeled, cored, and cut into ½-inch (1.25 cm) chunks
1 cup (110 g) pecan halves, toasted and roughly chopped
½ (0.5) lemon, zested (about 1 tbsp / 6 g) (optional)

Equipment (7)

6-quart (5.7 L) slow cooker
Large mixing bowl
Medium bowl
Whisk
Knife and cutting board
Measuring cups and spoons
Slow cooker liner (optional but recommended)

Steps

Before you start

Preheat your slow cooker on low if possible
Have cubed bread at room temperature (day-old or lightly toasted for better texture)
Use active sourdough discard at room temperature, not refrigerated
Gather all spices and prepare apples so assembly moves quickly

1
Toast the pecansOven 350°F / 175°C
- Spread pecan halves on a small baking sheet or skillet.
- Toast in a 350°F (175°C) oven for 8–10 minutes or in a dry skillet over medium heat for 5–7 minutes, stirring occasionally, until fragrant and lightly browned.
- Watch closely to avoid burning.
- Let cool slightly, then roughly chop into ½-inch (1.25 cm) pieces.
- Set aside.
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Ready when: Pecans smell fragrant and are light golden brown
Tip: Toast ahead if you prefer; cool completely before assembling
2
Prepare the bread and applesOven 300°F / 150°C
- Cut day-old bread into 1-inch (2.5 cm) cubes; you should have about 6 cups (450 g).
- Spread in a single layer on a baking sheet and toast lightly in a 300°F (150°C) oven for 5–8 minutes to dry the surfaces slightly—this helps them absorb the custard evenly without getting soggy.
- Peel, core, and chop the Granny Smith apples into ½-inch (1.25 cm) chunks.
- Toss with 1 tbsp lemon juice (if using) to prevent browning.
- Set both aside.
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Ready when: Bread cubes look dry and edges are pale golden
Tip: Don't skip the light toasting; it prevents a mushy pudding
3
Whisk the custard
- In a large mixing bowl, whisk together the sourdough discard, 4 room-temperature eggs, whole milk (1 cup / 240 ml), heavy cream (1 cup / 240 ml), granulated sugar (¾ cup / 150 g), brown sugar (¼ cup / 55 g), and vanilla extract (2 tsp / 10 ml).
- In a small bowl, whisk together ground cinnamon (1½ tsp / 4.5 g), fresh nutmeg (½ tsp / 1.25 g), ground allspice (¼ tsp / 0.5 g), and fine sea salt (½ tsp / 3 g).
- Sift or whisk the spice mixture into the custard until no lumps remain.
- Stir in the melted butter (3 tbsp / 43 g).
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Ready when: Custard is smooth, spices are fully incorporated, and no dry streaks remain
Tip: Whisk the spices separately first to distribute them evenly and avoid lumps
4
Assemble in the slow cooker
- Lightly butter or coat your 6-quart (5.7 L) slow cooker with nonstick spray.
- Layer half of the toasted bread cubes (about 3 cups / 225 g) on the bottom.
- Scatter half of the chopped apples (about 1½ cups / 225 g) and half of the toasted pecans (about ½ cup / 55 g) over the bread.
- Add the remaining bread cubes, then the remaining apples and pecans.
- Pour the spiced custard mixture evenly over the layers, pressing down gently with a spatula so the bread absorbs the liquid.
- Let sit for 5 minutes to allow the bread to begin soaking up the custard.
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Ready when: Bread is partially moistened and all components are evenly distributed
Tip: Don't skip the soaking time; it ensures a tender, evenly cooked pudding
5
Cook on low
- Cover the slow cooker with its lid.
- Cook on the LOW setting for 3½ to 4 hours.
- The pudding is done when the center is mostly set but still trembles slightly when you gently jiggle the slow cooker, and a knife inserted off-center comes out with just a few moist crumbs.
- The custard should not be runny, but a slight jiggle in the very center is ideal—carryover cooking will firm it up as it rests.
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Ready when: Center is set but trembles slightly; knife inserted off-center shows mostly cooked custard with a few moist crumbs
Tip: Overcooking causes a dry, rubbery pudding. Low and slow is key; resist peeking during the first 3 hours
6
Rest and serve
- Turn off the slow cooker and let the pudding rest, covered, for 10–15 minutes.
- This allows the custard to set completely as it cools slightly.
- Serve warm directly from the slow cooker, in shallow bowls, topped with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
- A dusting of cinnamon or a sprinkle of toasted pecans adds extra appeal.
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Ready when: Pudding is fully set and no longer trembling in the center
Tip: If the pudding is still too soft after 4 hours, cover and cook an additional 15–20 minutes on low

Good to know

Tips

Active sourdough discard (freshly fed, bubbly) is essential for proper flavor and texture; avoid cold or recently fed starter straight from the fridge
If your slow cooker runs hot, cook on LOW for 3 to 3½ hours instead; slow cookers vary widely, so start checking at the 3-hour mark
For extra spice warmth, add a tiny pinch of ground ginger (¼ tsp) or ground cloves (pinch) to the custard mix
Layer the bread pudding no more than 2 hours before cooking; sitting too long causes the bread to absorb moisture unevenly

Make ahead

Prepare the spiced custard mixture (after Step 3) up to 2 hours ahead; cover and refrigerate. Toast pecans and bread up to 1 day in advance. On the day of serving, cube and layer the bread pudding just before cooking so it remains moist.

Storage & reheating

Room temperature (3–4 hours): Cover loosely with foil. Refrigerator (3–4 days): Transfer to an airtight container; reheat gently in a low oven (300°F / 150°C) for 15–20 minutes until warmed through, or microwave individual servings for 60–90 seconds. Freezer (up to 2 months): Cool completely, wrap portions in plastic wrap, and place in a freezer-safe container. Thaw overnight in the fridge and reheat as directed above.

Substitutions

active sourdough starter discard → 1 cup (240 ml) whole milk or half-and-half mixed with 2 tbsp cultured buttermilk or plain yogurt. You lose the subtle tang and complexity of sourdough, but the pudding will still be creamy and delicious
Granny Smith apples → Honeycrisp, Jonagold, or a mix of tart and sweet apple varieties, or 1 cup (145 g) fresh or thawed frozen blueberries mixed with 1 cup (150 g) cubed pears. Use tart or tart-sweet varieties to balance the richness; avoid very soft apples like Macintosh
pecan halves → Walnuts, almonds, or hazelnuts, toasted and chopped. Each nut brings a different flavor; walnuts add earthiness, almonds add brightness, hazelnuts add depth
whole milk → 2% milk or oat milk (unsweetened); you may need to add 2 tbsp more heavy cream to maintain richness. Lower-fat milk will make the custard slightly less creamy but still delicious