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Air Fryer Bread Pudding with Eggnog Sauce

Air Fryer Bread Pudding with Eggnog Sauce

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Calories: 350
Ingredients Method Video

Ingredients
  

For the bread pudding
  • 6 cups day-old bread cubed (French bread, challah, brioche, or even croissants)
  • 3 large eggs
  • 2 cups whole milk or half-and-half for richer custard
  • 1 cup heavy cream or substitute with more milk for a lighter version
  • ½ cup granulated sugar
  • ¼ cup brown sugar optional — adds depth
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg plus more for garnish
  • ½ cup raisins chopped dried cranberries, or chocolate chips (optional)
  • 2 tbsp unsalted butter melted (tossed with bread for richness)
  • Pinch of salt
For the Eggnog Sauce
  • 1 cup eggnog store-bought or homemade
  • ½ cup heavy cream
  • 2 tbsp butter
  • 2 tbsp brown sugar or maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp ground nutmeg plus a pinch to finish
  • 1 –2 tbsp dark rum or brandy optional — adds warmth and holiday flair

Method
 

Preparing the Bread and Custard Mixture
  1. Prep the bread: Cut bread into 1-inch cubes. If bread is fresh, toast cubes on a sheet for 8–10 minutes at 300°F to dry slightly — this helps them absorb custard. If bread is day-old, you’re good to go.
  2. Toss with butter: Place bread cubes in a large bowl. Drizzle melted butter and toss so some pieces are lightly coated — this promotes caramelization.
  3. Make the custard: In a mixing bowl, whisk eggs, milk, heavy cream, granulated and brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
    Taste (it should be noticeably sweet and warmly spiced).
  4. Combine: Pour custard over bread cubes, fold in your choice of add-ins (raisins, cranberries, or chocolate chips). Press gently so bread absorbs the mixture. Let sit 10–20 minutes (or refrigerate up to 4 hours) to soak.
Air Frying the Bread Pudding
  1. Preheat air fryer: Preheat to 325°F (some air fryers don’t need preheat; check your manual).
  2. Use an oven-safe dish or individual ramekins that fit your air fryer basket.
  3. Fill dishes: Spoon soaked bread mixture into buttered ramekins or a small baking dish. Leave a little room at the top (custard will puff slightly).
  4. Air fry: Cook at 325°F for 12–18 minutes for small ramekins, 18–25 minutes for a larger dish.
  5. Check for a set center (a slight jiggle is okay). Internal temperature should reach about 165°F if you want to be precise.
  6. Finish: If the top is browning too quickly, tent with foil and continue cooking. The edges should be golden, the center soft and custardy.
  7. Rest: Let cool 5 minutes before unmolding or serving.
Homemade Eggnog Sauce Recipe
  1. Combine: In a small saucepan, whisk together eggnog, heavy cream, and brown sugar over medium heat.
  2. Simmer: Bring to a gentle simmer — do not boil. Stir constantly for 3–4 minutes until slightly reduced.
  3. Finish: Remove from heat, whisk in butter, vanilla, nutmeg, and the rum or brandy (if using).
  4. Taste and adjust sweetness. The sauce should coat the back of a spoon.
  5. Serve: Drizzle warm sauce over warm bread pudding just before serving. Garnish with a light sprinkle of nutmeg or chopped toasted pecans.
  6. Tip for thickening: For a thicker sauce, whisk 1 tsp cornstarch into 1 tbsp cold milk to make a slurry.
  7. Then stir into the simmering sauce and cook until thickened. Alternatively, reduce sauce a little longer over low heat.

Video