Warm, comforting, and delightfully simple—bread and butter pudding is a classic dessert that gets a modern twist in the air fryer. With its golden, crispy top and soft, custardy center, this recipe is perfect for using up leftover bread while creating a homely treat in minutes.
Ingredients
- 6–8 slices of day-old bread (white, brioche, or challah work best)
- 3 tbsp unsalted butter (softened, for spreading)
- 2 cups (480 ml) whole milk
- ½ cup (120 ml) heavy cream
- 3 large eggs
- ½ cup (100 g) granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- ½ cup (80 g) raisins, sultanas, or mixed dried fruit
- 2 tbsp brown sugar (for topping)
How To Make Air Fryer Bread and Butter Pudding
- Prepare the bread – Butter each slice lightly, then cut into halves or quarters.
- Layer the pudding – Arrange bread pieces in a greased baking dish that fits inside your air fryer basket. Scatter dried fruit between the layers.
- Make the custard – In a bowl, whisk milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg until smooth.
- Pour & soak – Pour custard evenly over the bread. Gently press the bread so it soaks up the liquid. Let sit for 10 minutes.
- Cook – Place dish in the air fryer. Air fry at 160°C / 320°F for 20–25 minutes, until golden and set but still slightly wobbly in the center.
- Finish – Sprinkle brown sugar on top and air fry for an extra 2–3 minutes to caramelize.
You Must Know
- Use stale bread—it holds the custard better and avoids sogginess.
- Ensure your baking dish fits inside your air fryer before starting.
- The pudding will continue to firm up slightly as it cools.
Topping Variations
- Classic: Dust with powdered sugar.
- Indulgent: Add a drizzle of caramel or chocolate sauce.
- Fruity: Top with fresh berries or sliced bananas.
- Nutty: Sprinkle chopped pecans, almonds, or walnuts for crunch.
Make It a Meal
Serve warm with:
- A scoop of vanilla ice cream
- A drizzle of custard or cream
- A side of fresh fruit for balanc
Pro Tips
- Brioche or challah bread makes the pudding richer and softer.
- Add a splash of rum or brandy to the custard for a festive twist.
- If the top browns too quickly, cover loosely with foil halfway through cooking.
Recipe FAQs
Q: Can I make this ahead of time?
Yes—assemble the pudding, refrigerate up to 24 hours, then air fry when ready.
Q: What if I don’t have cream?
Just replace with milk; the pudding will be a little lighter but still delicious.
Q: How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for 5 minutes at 160°C / 320°F.
