Air Fryer Bread Pudding Recipe

Learn how to make the best homemade air fryer bread pudding with this easy baking recipe. Transform stale bread into a quick, delicious dessert with a crispy exterior and custardy center. Perfect for using leftovers and ready in half the time of oven-baked versions!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

20 mins

Serves:

4 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g day-old bread (brioche, challah or white bread), cut into 2cm cubes</li><li class="ingredients-single-item">250ml whole milk</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">60g raisins (optional)</li><li class="ingredients-single-item">30g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp demerara sugar for topping</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">Heatproof ramekins or small baking dishes</li><li class="equipment-single-item">Mixing bowls</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by placing your bread cubes in a large mixing bowl. If your bread isn't quite stale, you can spread the cubes on a baking sheet and let them sit out for a few hours, or toast them briefly in the air fryer at 140°C for 5 minutes to dry them out. Stale bread absorbs the custard mixture better without becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and the sugar has dissolved. The custard should be smooth with no visible egg streaks – this ensures even flavor distribution and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the custard mixture over the bread cubes and gently fold together, making sure every piece is coated. Let the mixture sit for 10 minutes, occasionally pressing down gently on the bread to help it absorb the liquid. This resting time is crucial for proper custard absorption.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>If using raisins, fold them in now. They'll plump up nicely during cooking, adding bursts of sweetness throughout your pudding. For a special touch, you could soak the raisins in rum or bourbon for 30 minutes before adding them.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Brush the inside of your heatproof ramekins or small baking dishes with melted butter. This prevents sticking and adds a lovely richness to the edges of your bread pudding.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the bread mixture evenly between the prepared ramekins, filling them about three-quarters full. Drizzle the remaining melted butter over the tops and sprinkle with demerara sugar, which will create a delicious caramelized crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your air fryer to 160°C for 3 minutes. The lower temperature (compared to oven baking) allows the custard to set properly without burning the top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the ramekins in your air fryer basket, making sure they're not overcrowded. Depending on the size of your air fryer, you may need to cook in batches. Leave space between the dishes for proper air circulation.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cook at 160°C for 15-20 minutes until the tops are golden brown and the center is set but still slightly jiggly. A knife inserted into the center should come out mostly clean but slightly moist. If the tops brown too quickly, loosely cover with small pieces of foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully remove the ramekins from the air fryer (they'll be hot!) and let them cool for 5 minutes. This resting period allows the custard to fully set, making serving easier and the texture perfect.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve warm, either in the ramekins or turned out onto plates. Your air fryer bread pudding is delicious on its own, or you can elevate it with a drizzle of cream, a scoop of vanilla ice cream, or a warm caramel sauce. Enjoy the contrast between the crispy, caramelized top and the soft, custardy interior!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Air Fryer Bread Pudding Recipe?

The key ingredients include day-old bread (brioche, challah or white bread), whole milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, salt, optional raisins, butter, and demerara sugar for topping.

How to cook Air Fryer Bread Pudding Recipe at home?

Learn how to cook Air Fryer Bread Pudding Recipe by cubing day-old bread, soaking it in a custard mixture of milk, cream, eggs and spices, then placing in buttered ramekins. Cook at 160°C in your air fryer for 15-20 minutes until golden and set with a slightly jiggly center. The result is crispy on top, custardy inside!

Can I make bread pudding without an air fryer?

Yes, you can bake bread pudding in a conventional oven at 180°C for 35-40 minutes. While you'll still get delicious results, the air fryer version cooks more quickly and creates an exceptionally crispy top while maintaining that perfect custardy interior.

What's the best bread to use for a custard-rich pudding?

Rich, slightly dense breads like brioche, challah or French bread work best as they absorb the custard beautifully without falling apart. Day-old bread is ideal as its slightly dried texture soaks up more custard while maintaining structure during cooking.

How do I know when my bread pudding is perfectly cooked?

The perfect bread pudding should have a golden brown, slightly crisp top while remaining soft and custardy inside. Test by inserting a knife into the centre - it should come out mostly clean but still slightly moist, and the centre should have a gentle wobble.

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