Ramekin Bread Pudding
vegetariandessertbreakfastSpray SurfaceKid-FriendlyMeal-Prep
Bread pudding in individual ramekins is easier than a big casserole. This recipe uses stale bread or brioche for the best texture. The page gives you the ingredient list, instructions, and timing for perfectly soft, custardy bread pudding.
Ingredients
- 4 cups bread, cut into 1-inch cubes (stale bread or brioche works best)
- 2 large eggs
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch salt
- 2 tablespoons butter, melted (for greasing and drizzling)
Steps
- 01Grease 4 ramekins (6 oz size) with butter.
- 02Whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt.
- 03Divide the bread cubes among the ramekins.
- 04Pour the custard mixture evenly over the bread. Press the bread down gently so it soaks up the liquid.
- 05Let sit for at least 10 minutes. 20 is better. The bread needs to absorb the custard.
- 06Drizzle the tops with the remaining melted butter.
- 07Ready for the air fryer.
Stale bread is better than fresh for bread pudding. Fresh bread turns to mush. If your bread is fresh, cut it into cubes and leave them out on the counter for a few hours, or toast them in the air fryer for 3 minutes at 300°F first.
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How to Air Fry It
- 01Preheat the air fryer to 340°F.
- 02Place the prepared ramekins directly into the air fryer basket.
- 03Cook at 340°F for 15 minutes until the bread pudding is puffed and golden.
- 04Carefully remove the hot ramekins from the air fryer basket and serve warm.
Lightly spray the basket or tray before cooking.
Recipe Notes
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