Cooked - Air-fryer Coconut-mango Bread Pudding

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Air-fryer Coconut-mango Bread Pudding

6.0

4 cups cubed dry whole-wheat bread

1.5 cups cubed mango or 1 cup chopped fresh pineapple

1 (14 ounce) can light coconut milk

1 large egg

1 large egg white

0.25 cup packed brown sugar

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

0.5 teaspoon ground allspice

0.5 teaspoon ground cinnamon

0.125 teaspoon ground nutmeg

0.25 cup unsweetened shredded coconut, divided

Coat six 8-ounce ramekins with cooking spray.
Combine bread cubes and mango (or pineapple) in a medium bowl.
Divide the mixture among the prepared ramekins.
Whisk coconut milk, egg, egg white, brown sugar, butter, vanilla, allspice, cinnamon, nutmeg and 2 tablespoons coconut in a medium bowl.
Pour over the bread mixture in each ramekin.
Let stand for 5 minutes.
Sprinkle with the remaining 2 tablespoons coconut.
Arrange 3 of the ramekins in the basket of a 6- to 9-quart air fryer.
Cook at 350℉ until set, 15 to 17 minutes (they'll be a little loose at this stage).
Carefully remove to a wire rack to cool.
Repeat with the remaining ramekins.
Let stand for 10 minutes before serving.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

CuisineFusion

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 28 weeks ago

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