Air Fryer Bread Pudding
Why this recipe works
- Soft custard texture: Brioche absorbs the milk, cream and egg mixture quickly, giving the pudding a tender, custardy centre.
- Faster than oven baking: The air fryer cooks the pudding in a compact dish, setting the custard and browning the top without a long oven bake.
- Classic flavour balance: Vanilla, cinnamon, butter and sultanas bring familiar warmth and sweetness without needing a complicated sauce.
Get the most out of this recipe
Timing notes
- Soak before cooking: Letting the brioche stand in the custard for 10 minutes helps the centre absorb the liquid evenly rather than staying dry.
- Rest before serving: A short 5-minute rest after cooking helps the custard settle, so the pudding cuts more neatly.
Ingredient notes
- Use slightly stale brioche: Day-old brioche holds its shape better and absorbs the custard more evenly than very fresh bread.
- Sultanas add contrast: The dried fruit softens as the pudding cooks, adding small pockets of sweetness against the creamy custard.
Common mistakes
- Do not rely on colour alone: If the top browns before the centre is set, cover the dish loosely with foil for the final few minutes.
- Check the centre: The middle should wobble slightly but not look wet. For anyone vulnerable, cook until fully set and use eggs suitable for lightly cooked dishes.
Make-ahead tips
- Reheat gently: Reheat portions in the air fryer at 160°C (320°F) until piping hot, covering with foil if the top starts to colour too much.
- Freezes well: Cool completely, cover tightly and freeze. Defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Cut the brioche into rough 2–3 cm chunks. Lightly butter a baking dish that fits your air fryer basket, then add the brioche and scatter over the sultanas.
- In a mixing bowl, whisk together the whole milk, double cream, eggs, caster sugar, vanilla extract and ground cinnamon until the sugar dissolves and the custard looks smooth.
- Pour the custard over the brioche, pressing the bread down gently so it soaks evenly. Leave to stand for 10 minutes so the centre absorbs the custard.
- Heat the air fryer to 160°C (320°F) for 3 minutes. Air fry the pudding for 18–22 minutes, turning the dish once if your air fryer has a hot spot, until puffed and just set with a lightly browned top.
- Rest for 5 minutes so it settles and slices neatly. Serve warm, dusted with icing sugar if you like.
Recipe notes
Tips
- If the top colours too quickly, loosely cover the dish with foil for the final 5 minutes to help the centre set without over-browning.
- For a clean set, the middle should wobble slightly but not look wet; it will finish setting as it rests.
- If serving to young children, older adults, or anyone pregnant or immunocompromised, use eggs that are suitable for eating lightly cooked and make sure the pudding is cooked until fully set.
Substitutions
- Replace Sultana with Raisin for a slightly deeper, more caramel flavour.
- Replace Vanilla extract with Vanilla bean paste for a stronger vanilla flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat portions in the air fryer at 160°C (320°F) for 6–8 minutes until piping hot; cover with foil if browning too much. Freeze tightly covered for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (15min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Eggs Gluten Milk Wheat
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