Slow Cooker Sourdough Thai Coconut Curry Bread Pudding

Name: Slow Cooker Sourdough Thai Coconut Curry Bread Pudding
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 8 oz (227 g) sourdough bread, cut into ¾-inch (2 cm) cubes, air-dried 30 minutes; 13½ fl oz (400 ml) full-fat canned coconut milk; 2 tbsp (30 g) red curry paste; 4 whole (200 g) large eggs; 1 tsp (5 ml) fish sauce; 2 tbsp (25 g) palm sugar; 2 tbsp (30 ml) fresh lime juice; 2 cloves (10 g) garlic, minced; 1 tbsp (10 g) fresh ginger, minced; ½ cup (120 ml) coconut water or vegetable broth; ¼ cup (22 g) unsweetened shredded coconut, toasted (optional); ¼ cup (15 g) fresh cilantro, chopped (optional); 1 tsp (2 g) lime zest (optional); to taste red pepper flakes (optional)

From the MyKitchenBank Kitchen

A savory-sweet bread pudding that marries tangy sourdough cubes with creamy coconut milk, red curry paste, and eggs infused with Thai aromatics. The slow cooker gently sets a custard around the bread, creating pockets of tender sourdough with a delicate coconut-curry flavor. Topped with toasted coconut and fresh cilantro, it's an inventive comfort dish that works as brunch, light dinner, or even dessert.

Prep: 20 min
Cook: 4 hr
Wait: 15 min
Total: 4 hr 35 min
Makes: One 6-quart slow cooker (6 servings)

Save to My Kitchen Jump to recipe

Steps

Before you start

Cut sourdough into ¾-inch cubes and let them air-dry for 30 minutes so they absorb custard without becoming soggy
Line your 6-quart slow cooker with a parchment paper sling (fold a 24×12-inch sheet in half lengthwise, drape it across the base and up two sides) to make removal easier
Have all ingredients measured and curry paste mixed with a little warm coconut milk before you begin

1
Mix the curry custard
- In a medium mixing bowl, whisk together the red curry paste, 2 tbsp of the coconut milk (reserve the rest), garlic, and ginger until the paste breaks down and no lumps remain.
- Pour in the remaining coconut milk slowly while whisking.
- Add the eggs one at a time, whisking well after each addition until the mixture is smooth and well combined.
- Stir in the fish sauce, palm sugar, and lime juice.
- The custard should smell fragrant and balanced—sweet, salty, and tangy.
+ Show details− Hide details
Ready when: Mixture is smooth, lump-free, and well combined
Tip: Don't skip the gradual whisking—adding coconut milk slowly prevents lumps, and working in eggs one at a time ensures even distribution.
2
Arrange bread in slow cooker
- Scatter the cubed sourdough into the parchment-lined 6-quart slow cooker, spreading it in an even layer.
- Pour the curry custard over the bread, stirring gently with a spoon to coat all pieces evenly.
- Some cubes will float; that's fine.
- Pour the coconut water around the edges to reach about ¾ full.
+ Show details− Hide details
Ready when: Bread is submerged and custard fills the slow cooker to ¾ full
Tip: A parchment sling makes lifting the finished pudding out cleanly much easier—it won't fall apart on the way out.
3
Cook on low
- Cover the slow cooker and set it to low.
- Cook for 4 hours (240 minutes).
- The pudding is done when the custard is set around the edges and firm to the touch when you jiggle the insert, but still has a slight jiggle in the very center—like soft-set pudding.
+ Show details− Hide details
Ready when: Edges are set and firm; center has a slight gentle jiggle when insert is nudged
Tip: Resist the urge to lift the lid—every peek adds 15–20 minutes to cooking time. Slow cooker cooking is forgiving; a few extra minutes on low won't hurt.
4
Rest and cool
- Turn off the slow cooker and let the pudding rest in the insert for 15 minutes with the lid still on.
- This allows the custard to firm up slightly and makes serving easier.
+ Show details− Hide details
Ready when: Pudding firms to spoonable consistency
Tip: Don't skip this rest—it makes a real difference in how neatly you can portion.
5
Unmold and garnish
- Lift the pudding out using the parchment sling.
- Use a spoon to portion it into bowls.
- Scatter toasted unsweetened coconut, chopped cilantro, and lime zest over the top.
- Add a pinch of red pepper flakes if desired for heat.
- Drizzle any extra custard from the slow cooker over each serving.
+ Show details− Hide details
Ready when: Pudding is portioned and garnished
Tip: Toast the coconut in a dry skillet over medium heat for 2–3 minutes just before serving so it's crisp and fragrant.

Good to know

Tips

Toast your sourdough cubes lightly in a 300°F oven for 8 minutes if you want them to hold their shape better and not turn mushy—optional but recommended for texture.
This is excellent served warm or at room temperature. In Thailand, many savory custard dishes are eaten cool.
If your slow cooker runs hot, check the pudding at 3½ hours; every model cooks differently.
For a richer version, replace half the coconut water with full-fat coconut milk, increasing the coconut_milk_full total to 600 ml.

Make ahead

Prepare the curry custard (red curry paste through lime juice mixed together) up to 2 days ahead and refrigerate in an airtight container. Toast coconut and chop cilantro up to 4 hours ahead. Assemble and cook the pudding just before serving.

Storage & reheating

Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 15–20 minutes, or eat chilled as a savory custard. Do not freeze; the texture of the custard becomes grainy.

Substitutions

palm sugar → light brown sugar or coconut sugar. Use the same amount; flavor will be slightly less floral but equally balanced.
fish sauce → soy sauce or tamari. Use 1 tsp; umami and saltiness will shift but keep the savory backbone.
red curry paste → green curry paste or panang curry paste. Green will be more herbaceous and hot; panang creamier. Use the same amount.
coconut water or vegetable broth → vegetable or chicken broth, or water with a pinch of salt. Coconut water adds subtle sweetness, but neutral liquid works fine.