You’ll Need
4 thick slices brioche or white bread, cubed
200ml whole milk
100ml double cream
2 eggs
50g caster sugar
1 tsp vanilla extract
2 tbsp strong espresso or cooled coffee
125g mascarpone
For The Finish
2 tbsp cocoa powder
25g grated dark chocolate
Optional But Dangerous
Coffee liqueur flavouring
Extra mascarpone
Chocolate sauce
Method
Preheat your air fryer to 170°C.
Lightly grease four ramekins or foil pudding pots.
Divide the cubed bread between the pots.
In a bowl, whisk together the milk, cream, eggs, caster sugar, vanilla extract, coffee, and mascarpone until
smooth.
Pour the mixture evenly over the bread.
Leave for 3–5 minutes so the bread absorbs the custard.
Air fry at 170°C for 12–15 minutes until lightly golden on top and just set in the centre.
Allow to rest for 2–3 minutes.
Dust generously with cocoa powder.
Scatter over the grated dark chocolate.
Serve warm while still soft and creamy.