📝 About This Recipe
This modern take on a classic comfort dessert transforms buttery brioche into a cloud-like custard masterpiece using the rapid circulation of an air fryer. By air frying, you achieve a delightful contrast between a deeply caramelized, crisp top and a rich, melt-in-your-mouth center that traditional ovens often struggle to replicate. Infused with warm cinnamon, nutmeg, and a hint of bourbon, this dish turns simple pantry staples into a sophisticated bakery-style treat in half the time.
🥗 Ingredients
The Bread Base
- 6 cups Brioche or Challah bread (cut into 1-inch cubes; slightly stale is best)
- 2 tablespoons Unsalted butter (melted, for greasing the pan and tossing)
The Custard
- 3 Large eggs (at room temperature)
- 1.5 cups Whole milk (full fat provides the best texture)
- 1/2 cup Heavy cream (for extra richness)
- 1/2 cup Granulated sugar
- 1/4 cup Brown sugar (packed)
- 2 teaspoons Vanilla extract (pure Madagascar vanilla recommended)
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1/4 teaspoon Kosher salt (to balance the sweetness)
- 1/2 cup Golden raisins or chocolate chips (optional mix-in)
Bourbon Vanilla Glaze
- 1 cup Powdered sugar (sifted)
- 1-2 tablespoons Bourbon (may substitute with apple juice for alcohol-free)
- 1 tablespoon Heavy cream (adjust for desired consistency)
👨🍳 Instructions
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1
Cut your brioche or challah into uniform 1-inch cubes. If the bread is fresh, spread the cubes on a baking sheet and air fry at 300°F (150°C) for 3-5 minutes to slightly dry them out.
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2
Generously grease a 7-inch or 8-inch round baking dish (ensure it fits inside your air fryer basket) with melted butter.
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3
In a large mixing bowl, whisk together the 3 eggs, granulated sugar, and brown sugar until the mixture is pale and slightly frothy.
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4
Slowly pour in the whole milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Whisk vigorously until the spices are well incorporated and the sugar has dissolved.
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5
Place the bread cubes into the prepared baking dish. If using raisins or chocolate chips, scatter them evenly among the bread layers.
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6
Pour the custard mixture slowly over the bread cubes, ensuring every piece is touched by the liquid. Use a spatula to gently press the bread down so it absorbs the custard.
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7
Let the mixture sit at room temperature for at least 15-20 minutes. This 'soak time' is crucial for a moist interior and prevents dry pockets.
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8
Preheat your air fryer to 320°F (160°C). A lower temperature is necessary for bread pudding to ensure the custard sets before the top burns.
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9
Cover the baking dish tightly with aluminum foil. Place the dish into the air fryer basket and cook for 20 minutes.
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10
Carefully remove the foil. The pudding should be mostly set but still slightly jiggly. Air fry uncovered for another 8-10 minutes until the top is golden brown and crisp.
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11
While the pudding cooks, prepare the glaze by whisking together powdered sugar, bourbon, and heavy cream in a small bowl until smooth and pourable.
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12
Check the pudding with a toothpick; it should come out clean from the center. Remove the dish from the air fryer and let it rest for 10 minutes to firm up.
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13
Drizzle the bourbon vanilla glaze generously over the warm pudding before serving.
💡 Chef's Tips
Use 'day-old' bread for the best results; fresh bread absorbs too much liquid and can become mushy. If the top is browning too quickly after removing the foil, lower the temperature to 300°F for the final minutes. For a nuttier flavor, add 1/2 cup of toasted pecans or walnuts along with the raisins. Always leave a small gap between the baking dish and the air fryer walls to allow hot air to circulate properly. To check for doneness without a toothpick, press the center lightly; it should spring back and feel firm, not liquidy.
🍽️ Serving Suggestions
Serve warm with a large scoop of high-quality vanilla bean ice cream. Pair with a hot cup of dark roast coffee or a spicy chai latte. Add a side of fresh raspberries or macerated strawberries to cut through the richness. A glass of chilled dessert wine or a neat pour of the bourbon used in the glaze makes for an excellent pairing. Dust with a final pinch of cinnamon or powdered sugar for a professional bakery aesthetic.