Pumpkin-spice Bread Pudding

Pumpkin-spice Bread Pudding

Cook Time

35 minutes

Servings

6

Category

Ninja Double Stack XL 9.5L Air Fryer – SL400

Cuisine

Western

Ingredients

• 175 ml heavy whipping cream
• 120 g canned pumpkin
• 80 ml whole milk
• 65 g granulated sugar
• 1 large egg plus 1 yolk
• 1⁄2 teaspoon pumpkin pie spice
• 1/8 teaspoon kosher, or coarse sea salt
• 1/3 loaf of day-old baguette or crusty country bread, cubed
• 4 tablespoons unsalted butter, melted
• 80 ml pure maple syrup
• 1 tablespoon unsalted butter
• 120 ml heavy whipping cream
• 1/2 teaspoon pure vanilla extract

Directions

1. In a medium bowl, combine the cream, pumpkin, milk, sugar, egg and yolk, pumpkin pie spice, and salt. Whisk until well combined.
2. In a large bowl, toss the bread cubes with the melted butter. Add the pumpkin mixture and gently toss until the ingredients are well combined.
3. Transfer the mixture to a baking pan. Place the pan in the zone 1 air fryer drawer. Set the temperature to 176°C cooking for 35 minutes, or until custard is set in the middle.
4. In a small saucepan, combine the syrup and butter. Heat over medium heat, stirring, until the butter melts. Stir in the cream and simmer, stirring often, until the sauce has thickened, about 15 minutes. Stir in the vanilla. Remove the pudding from the air fryer.
5. Let the pudding stand for 10 minutes before serving with the warm sauce.