Bread and Butter Pudding in the Air Fryer
Bread and butter pudding is a classic way to use up slightly stale bread, and a small dish is ideal for the air fryer. The hot air crisps the buttery top while the egg custard sets softly underneath. This recipe serves 4 and takes about 25 minutes of cooking, plus a short soak.
- Temperature
- 160°C
- Total time
- 1hr
- Prep
- 15min
- Servings
- 4
- Per serving
- 380kcal
Why the air fryer works for bread and butter pudding
The combination of soft custard and a crisp, buttery top is what makes bread and butter pudding so good, and the air fryer is well suited to both. The circulating air toasts the corners of the bread into crisp, caramelised peaks, while the egg custard underneath sets gently in a small dish. It is also much quicker than the usual 40 minutes in the oven.
The one limit is the size of your dish. Bread and butter pudding in air fryer baskets works best in an 18 cm dish for four people; a large family pudding will not fit. If you have a lot of bread to use up, bake two rounds. Air fryer bread pudding is also good for using a loaf that has gone stale, so keep the crusts on for extra crunch.
How to make bread and butter pudding in the air fryer
Tap a time to start a timer.
- Prepare the bread Butter a baking dish, about 18 cm across, that fits in your basket. Spread the butter on one side of the bread slices and cut each slice into 4 triangles.
- Layer Arrange half of the triangles in the dish, buttered side up, and scatter over the sultanas. Add the remaining triangles on top, overlapping them slightly with the points up.
- Make the custard Whisk the eggs, milk, cream, caster sugar, vanilla and cinnamon in a jug. Pour it evenly over the bread and press the slices down gently so they soak. Leave for , then sprinkle with the demerara sugar.
- Cook Preheat the air fryer to 160 °C for . Lower the dish into the basket and cook for . If the top darkens in the first , cover loosely with foil. The pudding is done when the top is golden, the custard has just set and there is only a slight wobble in the centre.
- Rest and serve Leave the pudding for before serving. The custard continues to firm up as it stands.
Cooking times and temperatures
| Bread and Butter Pudding | Temperature | Time |
|---|---|---|
| Classic pudding, 18 cm dish | 160 °C | 22–25 min |
| Pudding for one, ramekin | 160 °C | 15–18 min |
| With panettoneRicher, soak for less time | 160 °C | 20–22 min |
| With brioche | 150 °C | 22–25 min |
| Reheating a portion | 150 °C | 5–6 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: Baking paper and foil in an air fryer
Tips
- Use day-old bread. It soaks up custard without turning to mush. Fresh bread can be dried in the air fryer for 2 minutes at 160 °C first.
- Leave points up. The exposed corners crisp and caramelise, while the buried bread stays soft.
- Do not skip the soak. Twenty minutes lets the custard reach the middle, so the pudding cooks through in 25 minutes.
Serving
Serve the pudding warm with custard, pouring cream or vanilla ice cream. A sprinkle of icing sugar and a spoonful of apricot jam brushed on top adds a shine. For an afternoon tea spread, a plate of warm scones goes well alongside.
Storing and reheating
Keep leftovers in the fridge, covered, for up to 2 days. To reheat, warm a portion in the air fryer at 150 °C for 5–6 minutes, until it is steaming hot all the way through (75 °C) and the top has crisped again.
Variations
- Marmalade: Spread the bread with orange marmalade before layering for a bittersweet flavour.
- Chocolate: Replace the sultanas with 50 g dark chocolate chips and use brioche.
- Apple and cinnamon: Add 1 grated eating apple between the layers and increase the cinnamon to 1 tsp.
Troubleshooting
- The pudding is soggy in the middle
- The bread was too fresh or the custard was too much for the dish. Use slightly stale bread and let it soak for the full 20 minutes, then cook for 3–5 minutes longer.
- The top burns before the custard sets
- The fan crisps the top fast. Cover loosely with foil after 12 minutes or reduce the temperature to 150 °C.
- The custard has scrambled
- The heat was too high. Cook at 150–160 °C, and stop when the centre has only a slight wobble.
Frequently asked questions
How long does bread and butter pudding take in an air fryer?
About 22–25 minutes at 160 °C for an 18 cm dish. A thicker pudding in a deeper dish may need 30 minutes.
Can I make bread and butter pudding with no cream?
Yes. Use 350 ml whole milk in total. It will be lighter and less rich, but still set well.
Can I reheat bread and butter pudding in the air fryer?
Yes. Warm a portion at 150 °C for 5–6 minutes, until it is steaming hot all the way through (75 °C).
Can I use panettone or brioche?
Yes. Both make a richer pudding. Reduce the sugar slightly and soak for 15 minutes only, as they absorb custard quickly.
What size dish should I use?
A 16–18 cm round or square dish that leaves a finger of space round the edge of the basket.
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