Blueberry Bread Pudding - Air Fryer /Instant Pot / Oven

Rich, creamy and so satisfying, this easy Blueberry Bread Pudding will become your new favorite dessert. Cubed croissants tossed with lemony custard, blueberries and cream cheese, this decadent brunch favorite or dessert can be made in an Air Fryer, Instant Pot or oven.

Adapted from AIR FRYER REVOLUTION: 100 Crispy, Healthy, Fast & Fresh Recipes © 2019 by Urvashi Pitre. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Ever since I shared the recipe for French Toast casserole, I've been getting a lot of requests to share a bread pudding recipe.

So when my friend, Urvashi Pitre's new cookbook released and she graciously offered me to review and share a recipe with you all, I knew exactly what I was going to make 🙂

This bread pudding recipe is among 100 super easy and fast Air Fryer recipes that Urvashi has created. The pictures speak a 1000 words, and I highly recommend it if you have an air fryer. You can purchase it here. Let's dive into this recipe now!

Easy to Follow Recipe in Air Fryer, Instant Pot or Oven

I put a Spice Cravings twist on this already easy recipe, and made it even more simpler for you all 🙂 In addition to the air fryer recipe, I have also included Instant Pot and oven instructions for your convenience.

In this easy to follow recipe, I assemble a handful of ingredients and bake this creamy bread pudding in the air fryer. Even though it takes a little over an hour to make it from start to finish, it is mostly hands-off cooking time.

Here's what you need to make this delicious dessert:

Ingredients - Notes & Substitutions

• Croissants: These buttery flaky croissants make this rich dessert even more luxurious. The cubed croissants crisp up so well on the exterior and become gooey in the middle after soaking all that custard.
• Blueberries: I use fresh blueberries in this recipe but frozen are fine too. You can also substitute them with raspberries or blackberries, or even better, add a medley of the three.
• Cream Cheese: The cubed cream cheese adds another layer of flavor to this dish. It holds its shape, but softens, and when you take a bite it literally melts in your mouth. It's like biting into a danish pastry.
• Custard: This is a classic custard made by whisking together the usual suspects, half and half (or heavy cream), eggs and sugar.
• Lemon zest: This is where you go, 'oh Wow!'. Blueberries and lemon are truly a match made in food heaven. The lemony zest adds a zing and cuts through the rich pudding complimenting the sweet and tart blueberries. It really elevates this dish in my opinion.

How to Make Blueberry Bread Pudding

Step 1: Prepare the Custard

In a large mixing bowl, combine half-and-half, eggs, ⅓ cup sugar, lemon zest, and whisk till well combined. (pic 1-4)

Step 2: Toss Croissants, Blueberries and Cream Cheese in Custard

Add the cubed croissants, blueberries and cubed cream cheese. Toss till everything is combined and set it aside for 10 minutes. This allows the croissants to soak up the custard well. (pic 5-8)

Step 3: Bake it one of three ways- Air Fryer, Instant or or oven

1. Air Fryer Bread Pudding- Step by Step Instructions

Grease an oven safe baking casserole, or a bundt pan, using butter or cooking spray. Add the bread pudding mix. Using a spatula, evenly spread the mix, pressing it down gently. (pic 9)

Cover the dish with aluminum foil. Press down on the rim of the baking dish so the foil gets a tight seal. This prevents is from coming loose if using the air fryer. (pic 10)

Place the covered baking dish in the fryer basket. Insert the fryer basket back and set the air fryer at 350°F for 50 minutes. (pic 11)

After 50 mins, pull out the basket. Uncover the foil from one side and insert a knife to check if the custard has cooked through. If the knife comes out clean, you are good to go. If it comes out wet and sticky, put it back in for another 5 mins or so. (pic 12)

Optional Step: Sprinkle Sugar and Bake

Uncover the pan and sprinkle 2-3 tablespoons of sugar on top of the baked pudding. Cover the pan with foil to prevent the sugar from being blown away with the fan. (pic below)

Set at 400°F for 10 minutes, or until the sugar melts and forms a thin crispy layer on top. Remove the pan and let is rest for 5 minutes before serving. Serve it warm or cold. Enjoy!

2. Instant Pot Bread Pudding- Step by Step Instructions

This bread pudding comes out just as delicious in an Instant Pot. Here's what I do:

• Follow instructions and assemble the bread pudding casserole in any oven safe baking dish that fits easily in your pressure cooker. Cover it with aluminum foil.
• Turn on Instant Pot or any comparable electric pressure cooker, like Mealthy Multipot. Add recommended water to the steel pot. (6 qt=1 cup; 8 qt= 2 cups)
• Place the casserole on a metal or silicone trivet with handles, and lower that into the steel pot. Close the lid and set 'pressure cook' for 40 mins at high pressure.
• Let the pressure release naturally for 15 minutes. After that manually release pressure by turning the pressure knob to 'venting' position in Duo models, or pressing down the valve in Ultra Models.
• Insert a knife to check if the custard has cooked through. If the knife comes out clean, great. If it comes out sticky, pressure cook for another 5 mins.
• Remove the baking dish, sprinkle sugar on top and broil it for 3-5 minutes, or until the sugar melts on top. Serve it warm or cold.

3. Oven Baked Blueberry Bread Pudding

To make this Blueberry Cream Cheese Bread Pudding in the oven:

• Preheat the oven to 350 degrees F.
• Grease a shallow baking pan and assemble the casserole as per instructions. Cover it with aluminum foil.
• Bake it covered for 40 minutes, or till an inserted knife, or toothpick, comes out clean. If it comes out sticky, put it back in for another 5-7 mins.
• Sprinkle sugar on top and broil it for 3-5 minutes, or until the sugar melts on top giving it a shiny coating. Serve it warm or cold.

Recipe Tips

• I used cubed croissants in this recipe. Other alternatives are challah bread, or brioche.
• I use fresh blueberries in this recipe but frozen are fine too. You can also substitute them with raspberries or blackberries, or even add a medley of the three.
• After tossing the bread in custard, set it aside for 10 minutes. This allows the croissants to soak up the custard well.
• It is important to cover the baking dish with aluminum foil to seal it. That allows for even cooking and prevents the bread from burning on the top. A tight seal also prevents it from coming loose if using the air fryer.
• When cooking this quantity, I prefer to use my air fryer, or Instant Pot. But when making this dessert for entertaining, I prefer to bake it in the oven. I assemble it in a lasagna pan and refrigerate it till I am ready to cook.
• This bread pudding can be served warm or cold. I prefer to serve it warm though. In my opinion, it takes more decadent when had warm 🙂

More Desserts from my Kitchen

• Chocolate Bread Pudding
• Easy Tiramisu
• Rice Pudding (kheer + Arroz Con Leche)
• Mango Cheesecake
• Fudgy Brownies
• Indian Carrot Halwa (Gajar Halwa)
• Hot Cocoa Cheesecake
• Chocolate Lava Cake

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📖 Recipe

Blueberry Bread Pudding - Air Fryer/ Instant Pot/ Oven

Aneesha Gupta

Rich, creamy and so satisfying, this easy Blueberry Bread Pudding will become your new favorite dessert. Cubed croissants tossed with lemony custard, blueberries, cream cheese and a handful of other ingredients, this decadent dessert can be made in an Air Fryer, Instant Pot or oven.

5 from 9 votes

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Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Breakfast, Dessert

Cuisine American

Servings 6

Calories 292 kcal

Equipment

• ▢
  Air Fryer
• ▢
  Instant Pot

Ingredients

  

1x2x3x

• ▢ 1 cup half-and-half
• ▢ 4 eggs
• ▢ ⅓ cup sugar + 3 tablespoon for finishing
• ▢ 1 teaspoon lemon zest (about 1 lemon)
• ▢ 4 cups croissants cubed, about 4-5 croissants
• ▢ 1 cup blueberries
• ▢ 4 oz cream cheese cut into small cubes

Cook ModePrevent your screen from going dark

Instructions

 

Prepare the custard and soak the croissants

• In a large mixing bowl, combine half-and-half, eggs, ⅓ cup sugar, lemon zest, and whisk till well combined.
• Add the cubed croissants, blueberries and cubed cream cheese. Toss till everything is combined and set it aside for 10 minutes. This allows the croissants to soak up the custard well.
• Grease an oven safe baking casserole, or a bundt pan, using butter or cooking spray. Add the bread pudding mix. Using a spatula, evenly spread the mix pressing it down gently.
• Cover the dish with aluminum foil. Press down on the rim of the baking dish so the foil gets a tight seal. This prevents is from coming loose if using the air fryer.

Bake it in the Air Fryer

• Place the covered baking dish in the fryer basket. Close and set the air fryer to 350°F for 50 minutes.
• After 50 mins, pull out the basket. Insert a knife to check if the custard has cooked through. If the knife comes out clean, great. If the knife comes out clean, you are good to go. If it comes out wet and sticky, put it back in for another 5 mins or so.
• Uncover the pan and sprinkle 2-3 tablespoons of sugar on top of the baked pudding. Cover the pan with foil to prevent the sugar from being blown away with the fan. Set at 400°F for 10 minutes, or until the sugar melts and forms a thin crispy layer on top.
• Remove the pan and let is rest for 5 minutes before serving. Serve it warm or cold. Enjoy!

Cook it in the Instant Pot

• Follow instructions and assemble the bread pudding casserole in any oven safe baking dish that fits easily in your pressure cooker. Cover it with aluminum foil.
• Turn on Instant Pot or any comparable electric pressure cooker, like Mealthy Multipot. Add recommended water to the steel pot. (6 qt=1 cup; 8 qt= 2 cups)
• Place the casserole on a metal or silicone trivet with handles, and lower that into the steel pot. Close the lid and set 'pressure cook' for 40 mins at high pressure.
• Let the pressure release naturally for 15 minutes. After that manually release pressure by turning the pressure knob to ‘venting’ position in Duo models, or pressing down the valve in Ultra Models.
• Insert a knife to check if the custard has cooked through. If the knife comes out clean, great. If it comes out sticky, pressure cook for another 5 mins.
• Remove the baking dish, sprinkle sugar on top and broil it for 3-5 minutes, or until the sugar melts on top. Serve it warm or cold.

Bake it in the Oven

• Preheat the oven to 350 degrees F.
• Grease a shallow baking pan and assemble the casserole as per instructions. Cover it with aluminum foil. Bake it covered for 40 minutes, or till an inserted knife, or toothpick, comes out clean. If it comes out sticky, put it back in for another 5-7 minutes.
• Sprinkle sugar on top and broil it for 3-5 minutes, or until the sugar melts on top giving it a shiny coating. Serve it warm or cold.

Video

Notes

• I used cubed croissants in this recipe. Other alternatives are challah bread, or brioche.
• I use fresh blueberries in this recipe but frozen are fine too. You can also substitute them with raspberries or blackberries, or even add a medley of the three.
• After tossing the bread in custard, set it aside for 10 minutes. This allows the croissants to soak up the custard well.
• It is important to cover the baking dish with aluminum foil to seal it. That allows for even cooking and prevents the bread from burning on the top. A tight seal also prevents it from coming loose if using the air fryer.
• When cooking this quantity, I prefer to use my air fryer, or Instant Pot. But when making this dessert for entertaining, I prefer to bake it in the oven. I assemble it in a lasagna pan and refrigerate it till I am ready to cook.
• This bread pudding can be served warm or cold. I prefer to serve it warm though. In my opinion, it takes more decadent when had warm 🙂

 

Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 292kcal | Carbohydrates: 26g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 157mg | Sodium: 206mg | Potassium: 160mg | Fiber: 1g | Sugar: 16g | Vitamin A: 707IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg

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