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Grease a 1.5-litre (6-cup), 20cm (8in) round baking dish; ensure the dish will fit into the basket of a 7-litre air fryer.
Spread bread slices thickly with lemon curd. Arrange bread, curd-side up, in dish.
To make custard, combine cream and milk in a microwave-safe jug; heat in microwave on HIGH (100%) for 2 minutes or until warm. Whisk eggs, sugar and vanilla in a bowl until combined; gradually whisk in warm cream mixture until combined. Pour custard over bread slices in dish; scatter with raspberries. Using a spatula, press bread down gently to submerge in the custard. Stand for 5 minutes. Cover dish tightly with foil.
Preheat air fryer to 150°C/300°F for 5 minutes.
Taking care, place dish in the air fryer basket; at 150°C/300°F, cook for 30 minutes. Remove foil. Reset the temperature to 160°C/325°F; cook for a further 12 minutes until golden and just set. Remove dish from the air fryer. Leave pudding for 5 minutes to cool slightly.
Serve pudding dolloped with extra lemon curd.