Air Fryer Mini Eggs Chocolate Croissant Bread & Butter Pudding
This easy Air Fryer Croissant Bread and Butter Pudding with Mini Eggs is the perfect dessert to make for the Easter holidays!
Equipment
- 1 Air Fryer
- 1 7x7-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!