Name: Air Fryer Bread Pudding
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup raisins; ¼ cup ron; 6 cups French bread (at least a day old, cut into 1-inch cubes); 2 cups milk (divided); 1 large egg; 1 cup sugar; 1 tablespoon vanilla extract; ¼ teaspoon nutmeg; ½ teaspoon cinnamon; 1 ¼ cups heavy cream; ¾ cup milk; 3 tablespoons butter (melted); 3 egg yolks; ¼ cup vanilla sugar (or sugar + 1 teaspoon vanilla beans)

Jump to Recipe

Add Preferred Source

Air Fryer Bread Pudding is one of those classic desserts that turn simple ingredients into something special. And just when you think it couldn’t get any better, a homemade English cream sauce takes it to the next level. It’s an easy way to use up leftover bread with an air fryer, so if you’ve never tried this recipe before, you’re in for a treat.

This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!

Sometimes, I just want a simple dessert that feels extra special without much effort. This air-fried bread pudding is perfect for that—it’s easy enough for a laid-back weekend but still feels like a treat you’d serve at a dinner party. Since it can be made ahead and stored for later, I don’t worry about rushing to get dessert on the table.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

A delightful array for crafting classic bread pudding, featuring French bread, milk, heavy cream, sugar, cinnamon, nutmeg, eggs, vanilla extract, raisins, butter, and a splash of rum. — Air Fryer Bread Pudding Ingredients. Photo Credit: Pocket Friendly Recipes

How to Make Bread Pudding in the Air Fryer with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

This recipe comes together quickly, and if you follow my steps, you’ll get a perfect balance of crispy edges and soft, custardy bread.

Soak the Raisins

In a small bowl, put the raisins and the ron. Cover and let them soak for 1 to 2 hours so they absorb the flavor and become plump and juicy.

Ingredients for bread pudding laid out on a countertop include milk, butter, eggs, sugar, spices, flour, a bowl of dark fruit, and a jug of cream. — Soak the raisins in rum for 1-2 hours.

A bowl of bread cubes is surrounded by a jug of milk, cream, sugar, spices, butter, whole eggs, and vanilla on a marble surface—perfect for crafting an air fryer bread pudding. — Cut the French bread into 1-inch cubes.

A hand pours milk over a bowl filled with torn bread pieces, crafting the beginnings of a luscious bread pudding. Surrounding the bowl are eggs, butter cubes, spices, and a jug. — Combine half the milk and the bread cubes in a large mixing bowl.

Prepare the Bread

Cut your French bread into 1-inch cubes and place them in a large mixing bowl. Pour in half of the milk and use your hands to press the bread down until it’s well coated.

Let it sit so it can absorb as much liquid as possible.

Make the Custard

In a separate bowl, whisk the egg until smooth, then add the sugar, vanilla extract, nutmeg, and cinnamon. Stir in the remaining milk, mixing them all together until well combined.

The ingredients for a delectable bread pudding rest on the marble countertop: a white mixing bowl filled with eggs, sugar, and spices, surrounded by a pitcher of milk, cream, cubed bread, and butter. — Whisk the egg, sugar, vanilla, nutmeg, cinnamon, and the rest of the milk in a bowl.

A person is whisking brown batter in a white bowl on a marble surface, crafting the perfect bread pudding, surrounded by ingredients like bread pieces, butter cubes, eggs, and a pitcher of cream. — Mix until well combined.

Combine Everything

Pour the custard mixture over the soaked bread and gently stir to meld. Add the ron-soaked raisins and mix everything just enough until well blended.

A bowl of bread cubes with a spoon, surrounded by eggs, butter, milk, and spices on a marble surface—ideal for crafting the perfect bread pudding. — Pour the custard mixture over the soaked bread.

A bowl of bread pudding cubes topped with raisins, accompanied by a pitcher, cream, sugar, cinnamon, eggs, and butter. A spoon rests in the bowl. — Add the rum-soaked raisins and stir gently to combine.

Bake the Bread Pudding

Lightly grease a 9×13-inch baking pan or casserole dish (or one that fits your air fryer) and pour in the bread mixture. Smooth out the top and place it in the air fryer.

Air fry at 350°F (180°C) for 25 minutes or until the edges are lightly browned and pulled away from the sides of the pan, or the center is set but still slightly soft—that way, you’d know it’s done but still custardy inside.

Air Fryer Bread Pudding with raisins sits in the basket, accompanied by two eggs and a bowl of cinnamon sugar, all next to a cup of milk. — Pour the bread mixture into the baking dish.

An indulgent air fryer bread pudding awaits in a white oval dish, nestled inside the air fryer. Accompanied by a pitcher of sauce and a spoon, this dessert rests invitingly on the cool marble surface. — Bake for 25 minutes.

You can also do the toothpick test to check the doneness of the bread. Simply insert a toothpick into the center of the bread and it should come out with just a few moist crumbs, not raw batter.

Make the English Cream Sauce

In a small saucepan over medium heat, mix together the heavy cream, melted butter, and vanilla sugar. Heat until tiny bubbles form around the edges, but don’t let it boil, or else you’ll get an oily or grainy sauce.

A saucepan with milk and spices, likely cinnamon, suggests the start of a delightful bread pudding. Below, a bowl contains a whisk and a yellow mixture, possibly eggs, sitting on the marble surface. — Heat the cream, butter, and vanilla sugar over medium heat.

A hand whisking egg yolks in a white bowl on a marble surface, setting the stage for a delectable creation. Nearby are a ceramic pitcher, a bowl of cream, and spices, ready to enhance the flavors of an air fryer bread pudding masterpiece. — Whisk the egg yolks until smooth.

A person pours liquid from a pot into a mixing bowl with a whisk and light-colored batter, preparing the base for an air fryer bread pudding. Nearby, a glass jar filled with milk sits on a marble countertop, ready to add richness to the delightful creation. — Pour in about ½ cup of the warm cream mixture while whisking continuously.

Temper the Eggs

In a separate bowl, whisk the egg yolks until smooth. Slowly pour in about ½ cup of the warm cream mixture while whisking continuously. This helps prevent the eggs from scrambling.

Finish the Sauce

Pour the egg mixture back into the saucepan with the cream, whisking constantly.

Hand stirring a light beige mixture, reminiscent of creamy bread pudding, in a stainless steel pot with a wooden spatula atop a light marble surface—an inviting scene that echoes the warmth of freshly baked delights right out of an air fryer. — Pour the egg mixture back into the saucepan with the cream and cook over low heat.

A luscious creamy sauce cascades from a jug, enveloping the warm bread pudding nestled in its round ceramic dish. — Drizzle the sauce on the bread pudding.

Cook over low heat and continue stirring until the sauce thickens enough to coat the back of a spoon. Remove from heat and let it cool slightly before serving.

Drizzle and Serve

Slice the warm bread pudding with a sharp knife and drizzle it with the homemade English cream sauce for the ultimate dessert. Serve and enjoy!

An oval dish of air fryer bread pudding, topped with a luscious white sauce, sits invitingly on the table next to two spoons and an empty plate. — Slice and serve!

Recipe Notes and Expert Tips

I’ve got some simple tips to help you get the best texture and flavor in your bread pudding.

Customize with mix-ins: If you’re out of raisins or just want something else to change up the flavor, you can swap for chocolate chips, chopped nuts, or dried cranberries.
Use stale bread for the best texture: Fresh bread can turn mushy, while slightly dry old bread soaks up the custard without falling apart. If your bread is too soft, let it sit out overnight or toast it lightly before using.
Let the bread soak long enough: The more time the bread has to absorb the milk, the better the final texture will be. Pressing the bread down helps it soak up every drop.
Check for doneness: The bread pudding should be set around the edges but still slightly soft in the center when removed from the air fryer. If you let it bake until fully solid, you might lose its creaminess. Also, the bread’s center will continue to firm up as it cools, so there is no need for those extra minutes of baking!
Don’t rush the egg tempering step: Slowly adding hot cream to the egg yolks prevents them from scrambling and helps you achieve that smooth, velvety sauce texture.
Whisk continuously for a smooth texture: Keep whisking the tempered egg yolks with the cream mixture as it cooks to prevent lumps or curdling. Stirring constantly helps the eggs blend evenly into the cream, giving you that silky, pourable sauce without any graininess.
Let it rest before slicing: Allowing the pudding to sit for 10 minutes before cutting makes serving easier and helps the flavors fully settle.

An air fryer bread pudding, nestled in a white ceramic bowl, is scooped up with a spoon, each bite dripping with creamy vanilla sauce. — Air Fryer Bread Pudding. Photo Credit: Pocket Friendly Recipes

How to Store Leftovers

Store your leftover bread pudding in an airtight container after it cools down, and refrigerate for up to 3 days. To reheat, place a slice in the air fryer at 350°F for about 5 minutes until it’s warmed through.

If you’d like to freeze it, slice it into individual portions and wrap each tightly in plastic wrap or aluminum foil, then store it in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator and remove any wrap or foil before reheating.

As for the English cream, transfer it into an airtight container and keep it in the fridge for up to 5 days. You can also freeze it; just know it may separate after defrosting, so you’ll have to stir constantly as you reheat it over low heat.

What to Serve with Air Fryer Bread Pudding

This air-fried bread pudding is already delicious on its own, but you can make it even better with a few simple additions.

You can enjoy it with a scoop of vanilla ice cream, a drizzle of caramel sauce, a dusting of powdered sugar, or fresh berries to balance the richness. If you love contrast, a spoonful of whipped cream or a sprinkle of toasted nuts adds a great finishing touch.

An oval dish brimming with air fryer bread pudding is perfectly topped with a luscious vanilla sauce. Two spoons and a small bowl accompany the dish, all elegantly arranged on a sleek marble surface. — Air Fryer Bread Pudding. Photo Credit: Pocket Friendly Recipes

More Easy Recipes for You to Try at Home

If you’re in for more recipes you can make in your air fryer, check these out!

Air Fryer Pecan Pie Cobbler
Air Fryer Chocolate Brownies
Air Fryer Crumble Chocolate Cake Cookies
Air Fryer Pigs in a Blanket
Air Fryer Tuna Sandwich

Air Fryer Bread Pudding

Air Fryer Bread Pudding proves simple ingredients can make something truly delicious. The air fryer gives it a perfectly crisp top while keeping the inside soft and custardy, and the homemade English cream sauce makes every bite even better. Whether you’re using up leftover bread or prepping ahead for a gathering, it’s an easy, fuss-free recipe that always delivers. Serve it warm or chilled on a cozy night in or at a dinner party—it’s versatile, effortless, and always a favorite.

Print Recipe Pin Recipe Rate Recipe

Add Preferred Source

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 908kcal

Author: Mandy Applegate

Ingredients

1 cup raisins
¼ cup ron
6 cups French bread at least a day old, cut into 1-inch cubes
2 cups milk divided
1 large egg
1 cup sugar
1 tablespoon vanilla extract
¼ teaspoon nutmeg
½ teaspoon cinnamon

For the English cream:

1 ¼ cups heavy cream
¾ cup milk
3 tablespoons butter melted
3 egg yolks
¼ cup vanilla sugar or sugar + 1 teaspoon vanilla beans

US Customary – Metric

Instructions

In a small bowl, combine the raisins with ron. Cover and soak for 1 to 2 hours.
1 cup raisins, ¼ cup ron
In a large mixing bowl, combine half of the milk and cubed bread. Use your hands to press the bread into the milk until fully saturated (it may not absorb all the milk).
2 cups milk, 6 cups French bread
In a separate bowl, whisk the egg, then add the sugar, vanilla, nutmeg, and cinnamon. Add the rest of the milk, mix well and pour this mixture over the soaked bread and add the ron-soaked raisins. Stir gently to combine.
1 large egg, 1 cup sugar, 1 tablespoon vanilla extract, ½ teaspoon cinnamon, ¾ cup milk, ¼ teaspoon nutmeg
Lightly grease a 9×13 inch baking pan.
Pour the bread mixture into the prepared pan. Bake in the air fryer at 160ºC (320°F) for 25 minutes, or until the edges are slightly browned and pulled away from the sides of the pan.
Serve with the English cream.

For the English Cream:

In a small heavy saucepan, heat the cream, butter and vanilla sugar over medium heat until bubbles form around the edges.
1 ¼ cups heavy cream, 3 tablespoons butter, ¼ cup vanilla sugar
In a large bowl, whisk together the egg yolks until smooth. Slowly pour ½ cup of the hot cream mixture into the egg yolk mixture, whisking constantly.
3 egg yolks
Gradually add the egg yolk mixture back into the saucepan with the remaining cream, whisking continuously.
Continue to cook, stirring constantly, until the mixture thickly coats the back of a spoon.

Notes

Customize with mix-ins: If you’re out of raisins or just want something else to change up the flavor, you can swap for chocolate chips, chopped nuts, or dried cranberries.

Use stale bread for the best texture: Fresh bread can turn mushy, while slightly dry bread soaks up the custard without falling apart. If your bread is too soft, let it sit out overnight or toast it lightly before using.

Let the bread soak long enough: The more time the bread has to absorb the milk, the better the final texture will be. Pressing the bread down helps it soak up every drop.

Check for doneness: The bread pudding should be set around the edges but still slightly soft in the center when removed from the air fryer. If you let it bake until fully solid, you might lose its creaminess. Also, the bread’s center will continue to firm up as it cools, so there is no need for those extra minutes of baking!

Don’t rush the egg tempering step: Slowly adding hot cream to the egg yolks prevents them from scrambling and helps you achieve that smooth, velvety sauce texture.

Whisk continuously for a smooth texture: Keep whisking the tempered egg yolks with the cream mixture as it cooks to prevent lumps or curdling. Stirring constantly helps the eggs blend evenly into the cream, giving you that silky, pourable sauce without any graininess.

Let it rest before slicing: Allowing the pudding to sit for 10 minutes before cutting makes serving easier and helps the flavors fully settle.

Nutrition

Tried this recipe?Let us know how it was!

Air Fryer Bread Pudding

Ingredients You’ll Need