I didn’t plan to fall in love with air fryer bread pudding. It sort of… happened. One night, staring at a half-loaf of stale bread on the counter and feeling very meh about turning the oven on, I figured, “Why not try the air fryer?” Worst case, I waste some milk and eggs. Best case, dessert happens fast.
Spoiler: dessert happened.
Warm, custardy in the middle, lightly crisp on top, and done before I could even finish cleaning the counter. I’ve been making it this way ever since.
If bread pudding feels like one of those “special occasion” desserts you only make once a year, this version flips that idea on its head. Air fryer bread pudding feels casual, cozy, and low-pressure, which honestly makes it dangerous in the best way.
Let me show you how I make it, what actually matters (and what doesn’t), and how to avoid the soggy disasters I created during my early experiments.
Why Bread Pudding Works So Well in the Air Fryer
Bread pudding already thrives on gentle heat and moisture. The air fryer gives you exactly that—but faster, and with better texture contrast.
Here’s what the air fryer does better than the oven, IMO:
- Creates a lightly crisp top without drying the center
- Cooks small batches evenly
- Skips long preheating
- Keeps your kitchen cool
Ever waited 40 minutes for bread pudding and thought, “This better be worth it”? Yeah… not here.
The Kind of Bread That Actually Works (Learn From My Mistakes)
I’ve tested this with almost everything. Some breads shine. Some flop.
Best Choices
- Day-old brioche
- Challah
- French bread
- Texas toast
These soak up custard without turning to mush.
What to Avoid
- Super fresh sandwich bread
- Ultra-thin white bread
Fresh bread collapses. Thin bread disappears. Ask me how I know :/
My Go-To Air Fryer (Because It Matters)
I usually make this in ramekins, which means basket space and airflow matter. I use the COSORI Pro LE 5-Quart Air Fryer because it fits two ramekins comfortably and cooks evenly.
Any air fryer works, but smaller ones may need single servings at a time.
Ingredients (Simple, Pantry-Friendly)
This recipe leans classic. No fancy extras unless you want them.
You’ll need:
- 2 cups cubed bread (day-old)
- 1 cup whole milk
- 1 large egg
- ¼ cup brown sugar
- 1 tablespoon melted butter
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
Optional (but fun):
- Raisins
- Chocolate chips
- Chopped pecans
FYI: Whole milk gives the best texture. Low-fat works, but it tastes thinner.
How I Make Air Fryer Bread Pudding (Step by Step)
Step 1: Prep the Bread
I cube the bread into bite-sized pieces and place them into a lightly buttered ramekin or small baking dish.
I don’t pack it down. Loose bread = better custard flow.
Step 2: Make the Custard
In a bowl, I whisk milk, egg, brown sugar, melted butter, cinnamon, nutmeg, vanilla, and salt.
I taste the mixture. Always. It should taste slightly sweeter than you want the final dessert.
Step 3: Combine and Rest
I pour the custard over the bread and gently press it down so everything gets coated.
Then I wait 5–10 minutes. This step matters more than people admit. It lets the bread absorb instead of floating.
Step 4: Air Fry
I preheat the air fryer to 330°F (165°C).
- Cook time: 15–18 minutes
- I check at minute 12 and loosely cover with foil if the top browns too fast
The center should jiggle slightly, not slosh.
Step 5: Cool (Briefly) and Serve
I let it rest for 5 minutes. Then I dig in.
Bread pudding smells like childhood and good decisions.
How to Know When It’s Done
Here’s what I look for:
- Puffing around the edges
- Light golden top
- Custard set but soft
If you poke the center and liquid pools, give it another 2 minutes.
Common Mistakes (I’ve Made Them All)
- Too much liquid → soup
- Too high heat → burnt top, raw middle
- Skipping rest time → uneven texture
- Overfilling ramekins → overflow mess
Bread pudding rewards patience. Just a little.
Flavor Variations I Make on Repeat
Once you get the base down, customization becomes addictive.
Cinnamon Roll Style
- Add cream cheese dollops
- Drizzle icing after cooking
Chocolate Chip Bread Pudding
- Fold in chocolate chips
- Serve warm (mandatory)
Apple Cinnamon
- Add diced sautéed apples
- Increase cinnamon slightly
Ever notice bread pudding forgives almost everything? That’s its charm.
Toppings That Make It Ridiculous (In a Good Way)
I rotate these depending on mood:
- Powdered sugar
- Maple syrup
- Caramel sauce
- Vanilla ice cream
Warm bread pudding + cold ice cream = balance.
Cleanup (Shockingly Easy)
I always use ceramic ramekins or small oven-safe dishes. They clean easily, especially if you butter them well.
I also keep silicone air fryer liners on hand for drips.
Minimal mess means I make this more often. That’s not an accident.
Tools I Actually Recommend
Ceramic Ramekins
Perfect portion control and even baking.
Mini Whisk
Small tools make small recipes easier.
None of these are required, but they help.
Why This Recipe Beats Oven Bread Pudding
- Faster cook time
- Better top texture
- Less energy use
- Ideal for small households
If you cook for one or two, this method just makes sense.
Ingredients
Method
- Place bread cubes into a buttered ramekin.
- Whisk milk, egg, sugar, butter, spices, vanilla, and salt.
- Pour custard over bread and rest 5–10 minutes.
- Air fry at 330°F for 15–18 minutes.
- Cool briefly and serve.
Notes
- Use day-old bread only
- Don’t overfill dishes
- Rest before cooking
- Center should jiggle slightly
Final Thoughts (From Someone Who Makes This Way Too Often)
Air fryer bread pudding feels like a secret shortcut to comfort. It uses leftovers, takes almost no effort, and somehow tastes like you tried harder than you did. I love recipes like that.
If you’ve got stale bread and 20 minutes, you’ve got dessert. And honestly? That’s a pretty great place to be.