You’ll Need
4 thick slices white bread or brioche
25g butter, melted
300ml whole milk
100ml double cream
2 tbsp caster sugar
½ tsp ground cardamom
Small pinch saffron
1 tbsp rose water
For The Finish
2 tbsp chopped pistachios
1 tbsp flaked almonds
1 tbsp rose syrup or honey
Optional But Dangerous
Extra saffron
Vanilla ice cream
White chocolate shavings
Method
Preheat your air fryer to 170°C.
Cut the bread into chunky cubes.
Brush lightly with melted butter.
Air fry at 170°C for 4–5 minutes until lightly golden around the edges.
In a bowl, whisk together the milk, cream, caster sugar, cardamom, saffron, and rose water.
Divide the toasted bread between four ramekins or foil pudding pots.
Pour the milk mixture evenly over the bread.
Leave for 3–4 minutes so the bread absorbs some of the liquid.
Air fry at 170°C for 12–15 minutes until lightly golden on top and just set in the centre.
Allow to rest for 2 minutes.
Finish with chopped pistachios, flaked almonds, and a drizzle of rose syrup or honey.
Serve warm while still soft and fragrant.