You’ll Need
For the Bread Pudding
300g brioche loaf, cut into chunky cubes
3 eggs
300ml whole milk
150ml double cream
60g soft brown sugar
3 tbsp maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
Pinch of sea salt
80g chopped pecans
Maple Butter Finish
25g butter, melted
2 tbsp maple syrup
Optional but Dangerous
Vanilla ice cream
Hot custard
Salted caramel sauce
Whipped cream
Extra toasted pecans
Method
Preheat your air fryer to 170°C.
Divide the brioche cubes evenly between six ovenproof ramekins.
Scatter most of the chopped pecans between the bread cubes, saving a few for the topping.
In a large bowl, whisk together the eggs, milk, double cream, brown sugar, maple syrup, vanilla, cinnamon, nutmeg and sea salt until completely smooth.
Pour the custard evenly over the brioche, pressing the bread down gently with the back of a spoon so it absorbs the liquid.
Leave to stand for 10 minutes so the bread soaks up the custard.
Sprinkle the remaining pecans over the tops.
Place the ramekins into the air fryer basket.
Air fry for 15–18 minutes, until the tops are golden and the centres are just set with a slight wobble.
Mix together the melted butter and maple syrup.
Brush or drizzle the maple butter generously over each pudding while still hot.
Leave to rest for 3–5 minutes before serving.
Serve warm with vanilla ice cream, hot custard or plenty of salted caramel sauce.