Air Fryer Bread Pudding
Air Fryer Bread Pudding is made with cubed brioche, eggs, whole milk, and cinnamon; bake at 340°F for 20 minutes until custardy with crispy golden edges.
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Method
- 1
Whisk eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg together in a large bowl.
- 2
Add bread cubes and raisins, tossing gently to coat. Let soak for 10 minutes.
- 3
Divide the mixture among greased ramekins, pressing down lightly to compact.
- 4
Air fry at 340°F for 18–20 minutes until the tops are golden and the custard is set.
- 5
While pudding cooks, melt butter with powdered sugar, cream, and vanilla for the sauce.
- 6
Drizzle warm vanilla sauce over the bread pudding and serve immediately.
Pro tip. Day-old bread is essential — fresh bread will turn mushy instead of custardy. Brioche and challah are ideal because their rich, eggy crumb absorbs the custard beautifully.
Why the air fryer wins here
- Ready in 20 minutes. The same dish takes about 34 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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