Oh my gosh, you have to try this air fryer cranberry bread pudding—it’s become my absolute favorite lazy-morning lifesaver! I stumbled onto this recipe one sleepy Sunday when I had leftover bread and a sad little bag of cranberries in my fridge. Twenty minutes later? Magic. The air fryer gives it this incredible golden top while keeping the center luxuriously custardy, and cleanup is literally just one little dish to rinse. No oven preheating, no babysitting—just toss everything together while your coffee brews, and boom. Breakfast (or dessert—no judgment here) is served. Trust me, once you try this, you’ll be making it weekly like I do!
Why You’ll Love This Air Fryer Cranberry Bread Pudding
Listen, I don’t mean to gush, but this recipe? It’s a total game-changer. Here’s why you’ll be obsessed:
- Crazy fast – From fridge to plate in under 30 minutes (perfect for my morning brain fog)
- No-fuss ingredients – Probably everything you already have in your pantry right now
- Sweet or not-sweet – The sugar’s totally adjustable based on your mood (I sometimes go half/half with maple syrup!)
- Breakfast-dessert hybrid – Feels fancy enough for guests but easy enough for pajama Saturdays
- That crispy top – The air fryer gives it this magical golden crust I could never achieve in my oven
Seriously, once you taste that first warm, custardy bite with the tart cranberry pops? You’ll get it.
Ingredients for Air Fryer Cranberry Bread Pudding
Okay, here’s the beautiful part—you probably have most of this stuff in your kitchen already! The magic happens when these simple ingredients come together:
- 4 cups bread cubes – Stale is actually better here! I save those last few slices of French bread or brioche languishing on my counter (you want them slightly dry but not rock-hard)
- 1/2 cup dried cranberries – The tart little bursts that make this special (though I’ve been known to dump in a whole cup when I’m feeling wild)
- 2 large eggs – The glue that holds our pudding universe together
- 1 cup whole milk – Creamier is better here, though 2% works in a pinch
- 1/4 cup granulated sugar – This is my sweet spot, but adjust up or down—I won’t tell!
- 1 teaspoon pure vanilla extract – Don’t skimp! That little bottle makes all the difference
- 1/2 teaspoon ground cinnamon – Just enough to whisper “comfort food” without overpowering
- 1 tablespoon melted unsalted butter – For greasing the pan (and let’s be honest, for buttery deliciousness)
See? Nothing fancy—just real ingredients that turn into something magical. My one non-negotiable? Please don’t use that sad, pre-shredded bread from a bag. Fresh cubed bread makes all the difference!
Equipment You’ll Need
Here’s the best part—you likely already have everything! Just grab:
- Your trusty air fryer (obviously!)
- A medium mixing bowl
- A whisk (or fork in a pinch)
- 6-7 inch air fryer-safe dish (I use my little ceramic ramekin)
- A spatula for serving
That’s it—no fancy gadgets required!
How to Make Air Fryer Cranberry Bread Pudding
Alright, let’s get to the fun part—this recipe is so easy you’ll laugh! Just follow these simple steps, and in no time, you’ll be scooping out warm, custardy bites of heaven. Trust me, the smell alone will have everyone hovering around your air fryer!
Step 1: Prepare the Wet Mixture
First things first—grab your mixing bowl and whisk those eggs like you mean it! I like to get them nice and frothy before adding the milk. Pour in your sugar (go ahead, taste it—I won’t judge), vanilla, and cinnamon. Keep whisking until everything’s silky smooth with no sugar granules left. This is your pudding’s secret sauce, so take an extra 30 seconds here—it makes all the difference in texture!
Step 2: Combine with Bread and Cranberries
Now, toss in your bread cubes and cranberries. Gently fold them in with a spatula—don’t stir aggressively or you’ll end up with mush! Let this glorious mixture soak for 5 minutes. Here’s my trick: set a timer and resist the urge to poke it. The bread needs this time to drink up all that custardy goodness. You’ll know it’s ready when the cubes look plump but still hold their shape.
Step 3: Air Fry to Perfection
Preheat your air fryer to 350°F (175°C) while you grease your dish with that melted butter—get into all the nooks so nothing sticks! Pour in your mixture (it should come about halfway up the dish), then slide it into the air fryer. Set the timer for 15 minutes first. At the 15-minute mark, do the toothpick test: if it comes out clean, you’re golden (literally!). If not, give it another 3-5 minutes. Pro tip: The top should be crispy, and the center should jiggle just slightly—like a perfectly set crème brûlée. Let it cool for 5 minutes (if you can wait that long!) before diving in.
Tips for the Best Air Fryer Cranberry Bread Pudding
After making this more times than I can count (okay fine, it’s weekly), here are my hard-earned secrets:
- Stale bread is your friend – Those slightly dried-out slices absorb the custard like a dream without turning to mush
- Taste the mix before cooking – Dip a spoon in to check sweetness—I often add an extra tablespoon of sugar when using tart cranberries
- Toast nuts for bonus crunch – Toss in a handful of chopped pecans or walnuts for texture contrast
- Don’t crowd the dish – Leave about 1/2 inch at the top so it can puff up properly
- Rest before serving – Those agonizing 5 minutes of cooling let the custard set perfectly
Pro tip: If your bread is fresh, just pop cubes in a 200°F oven for 10 minutes first—game changer!
Variations to Try
The beauty of this recipe? You can play with it endlessly! Here are my favorite twists:
- Dried cherries or raisins instead of cranberries (my husband swears golden raisins are the best)
- Almond or oat milk for dairy-free – just add an extra egg yolk for richness
- Orange zest in the custard – a bright little zing against the sweet bread
- Chocolate chips because… well, chocolate (duh)
Once you master the basic recipe, the flavor combos are endless – have fun with it!
Serving Suggestions
Oh honey, this pudding begs for toppings! I love it still-warm with a scoop of vanilla ice cream melting into all the nooks—but a dollop of whipped cream or caramel drizzle works magic too. For breakfast? Just dust with powdered sugar and pretend it’s totally virtuous!
Storage and Reheating
Here’s the good news—if you somehow have leftovers (rare in my house!), just pop them in an airtight container in the fridge for up to 2 days. When that craving hits again, reheat individual portions in the air fryer at 300°F (150°C) for about 5 minutes—it’ll come out just as crispy and warm as the first time! Pro tip: Sprinkle a few drops of water over the top before reheating to keep it moist.
Frequently Asked Questions
I’ve gotten so many questions about this recipe from friends (and my very enthusiastic neighbor Linda), so here are the answers to everything you might wonder:
Can I use fresh cranberries instead of dried?
Oh honey, don’t do it—fresh cranberries are way too tart and watery for this recipe. The dried ones give you those perfect little bursts of flavor without making your pudding soggy. If you’re desperate, try soaking fresh cranberries in simple syrup first, but honestly? Just grab the dried bag!
Can I double this recipe?
Absolutely! But here’s my tip—cook it in two batches unless your air fryer basket is huge. Overcrowding leads to sad, uneven cooking (and nobody wants a half-soggy pudding). I usually just make two separate puddings back-to-back—they disappear fast anyway!
What if I don’t have an air fryer-safe dish?
No worries! You can use aluminum foil to create a makeshift pan—just fold it into a square shape with 1-inch sides. Or if your air fryer basket is oven-safe, you can cook directly in it (just grease well!). I’ve even seen people use muffin tins for individual portions—so clever!
Why does my bread pudding come out dry?
Two likely culprits: either your bread was too stale (yes, there’s such a thing!) or you overcooked it. Next time, try reducing cook time by 2 minutes and check earlier. And remember—that 5-minute rest after cooking lets the custard finish setting perfectly!
Nutritional Information
Here’s the scoop on what you’re eating – but remember, these are just estimates and can change based on your exact ingredients!
- Calories: 280
- Carbs: 45g
- Protein: 8g
- Fat: 8g
Not bad for something that tastes this indulgent, right? Your actual numbers might dance around a bit depending on your bread choice and how generous you get with those cranberries!
Print
15-Minute Air Fryer Cranberry Bread Pudding Bliss
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy air fryer recipe for delicious cranberry bread pudding, perfect for breakfast or dessert.
Ingredients
- 4 cups bread, cubed
- 1/2 cup dried cranberries
- 2 eggs
- 1 cup milk
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tbsp butter, melted
Instructions
- Preheat your air fryer to 350°F (175°C).
- In a bowl, whisk eggs, milk, sugar, vanilla, and cinnamon.
- Add bread cubes and cranberries to the mixture. Let soak for 5 minutes.
- Grease an air fryer-safe dish with melted butter.
- Pour the mixture into the dish.
- Air fry for 15-20 minutes until golden and set.
- Let cool slightly before serving.
Notes
- Use stale bread for better texture.
- Adjust sugar to taste.
- Check doneness with a toothpick.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
Keywords: air fryer cranberry bread pudding, easy dessert, breakfast recipe