‘Tis the season of mini eggs. Looking for something quick & easy to satisfy your sweet tooth? Then you must check out this Air Fryer Mini Eggs Croissant Bread & Butter Pudding recipe. This easy dessert recipe features flaky croissant slices soaked in vanilla custard, creating a rich and gooey texture, laced with crunchy mini egg chocolates, and a golden crispy top. It can be whipped up in no time and cooks quickly in my Ninja CRISPI air fryer, making it the perfect dessert to make when we’re hosting friends & family over the spring long weekend. I’ve also included a homemade vanilla custard for serving in this recipe.
*Disclaimer: this blog post is a paid collaboration with very.co.uk
Air Fryer Croissant Bread & Butter Pudding Recipe with Mini Eggs: The Perfect Easter Holiday Dessert
Good, homely food is always the heart of every hosting. We may not celebrate Easter, but the spring holidays are a great time to catch up with our friends & families. This Mini Eggs Croissant Bread & Butter Pudding is a guaranteed crowd-pleaser. It is convenient to make, and it is incredibly indulgent and comforting to taste. The air fryer cooks the croissant pudding faster than a conventional oven. Moreover, the circulating hot air helps the custard set while giving the top a golden, crispy, caramelised finish. With the Ninja CRISPI, I can cook the pudding in the air fryer glassware and serve it directly onto the table. It is, honestly, the perfect low-effort, easy dessert recipe to make, and absolutely showstopping when dished out onto a beautiful dinner set.
How to Make Mini Eggs Croissant Pudding with an Air Fryer
Ingredients for the Croissant Pudding
- Croissant – ideally slightly stale, about 1 or 2-day-old
- Eggs
- Cream
- Vanilla Extract
- Butter
- Demerara Sugar
- Mini Eggs
Ingredients for the Vanilla Custard
- Cream
- Milk
- Sugar
- Egg Yolks
- Cornstarch
Recipe Notes & Tips
- You will need an air fryer for this recipe. If you are looking for air fryer recommendations, the Ninja CRISPI is an excellent pick for something compact. I used the small 1.4L container for this recipe.
- Alternatively, use a 7×7-inch baking dish or tin that fits in your air fryer.
- Slightly stale croissants work best for achieving the perfect texture in bread and butter puddings. I find that 1 to 2-day-old croissants are the sweet spot as they are able to hold shape without turning overly soggy when soaked in the custard.
- Do not overcrowd the air fryer with the croissants. An air fryer cooks food by circulating hot air, and you’ll need some space to cook the custard in between the croissant slices.
- Demerara sugar naturally has a lightly crystallised crunch, which adds to the crispy exterior of the pudding. If you don’t have demerara sugar, then regular white sugar or light brown sugar would do.
- Not a fan of mini eggs? Why not swap it with chocolate chips/buttons!
Discover More Easy Dessert Recipes
Mini Eggs Brown Butter Cookie Pie
Air Fryer Mini Burnt Basque Cheesecake
Air Fryer Mini Eggs Chocolate Croissant Bread & Butter Pudding
Equipment
- 1 Air Fryer
- 1 7×7-inch Baking Dish
Ingredients
For the Pudding
- 3 large Croissants ideally 1-2 days old
- 2 Eggs
- ½ cup Double Cream
- ½ cup Milk
- 75 g Mini Eggs (1 pack)
- 2 tbsp Demerara Sugar
- 1 tsp Vanilla Extract
For the Custard
- 3 Egg Yolks
- ¼ cup White Sugar
- ½ tsp Vanilla Extract
- ½ cup Milk
- ½ cup Double Cream
- 1 tbsp Cornstarch
Instructions
- Cut your croissants into slices.3 large Croissants
- In a mixing bowl, whisk together eggs, milk, double cream, and vanilla extract.2 Eggs, ½ cup Double Cream, ½ cup Milk, 1 tsp Vanilla Extract
- Spread butter at the bottom and the sides of your baking dish, then sprinkle 1 tbsp demerara sugar over it.2 tbsp Demerara Sugar
- Add the soaked croissant slices to the baking dish, pouring in any remaining custard mixture.
- Add mini eggs, slotting them in between the croissant slices, and some on top.75 g Mini Eggs (1 pack)
- Sprinkle with the remaining demerara sugar on top.
- Cook in the air fryer at 180℃ for 20 minutes until the custard is set and the top is golden.
Making the Vanilla Custard for Serving
- While the croissant pudding is cooking in the air fryer, you can make the vanilla custard.
- In a small pot, heat the milk, double cream, and vanilla extract over medium heat until it reaches a gentle simmer, whisking regularly.½ tsp Vanilla Extract, ½ cup Milk, ½ cup Double Cream
- In the meantime, whisk together egg yolks and sugar in a mixing bowl until fluffy and pale in colour.3 Egg Yolks, ¼ cup White Sugar
- Temper the yolk mixture by ladling about ¼ cup of the warmed milk into the mixture, whisking till combined.
- Slowly whisk in the remaining milk into the yolk mixture.
- Transfer the mixture back into the pot and heat over medium / medium-low heat. Add the cornstarch and whisk until the custard is thickened.1 tbsp Cornstarch
- Serve warm with the croissant bread & butter pudding.
Notes
- Slightly stale croissants work best for achieving the perfect texture in bread and butter puddings. I recommend using croissants that are 1 to 2 days old, as they hold their shape without becoming overly soggy when soaked in the custard.
- Do not overcrowd the air fryer with the croissants. An air fryer cooks food by circulating hot air, and you’ll need some space to cook the custard in between the croissant slices.
- Demerara sugar naturally has a lightly crystallised crunch, which adds to the crispy exterior of the pudding. If you don’t have demerara sugar, then regular white sugar or light brown sugar would do.
- Not a fan of mini eggs? Why not swap it with chocolate chips/buttons!
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