Air-Fried Brioche with Custard and Raspberries
Traditional British Recipes

Air-Fried Brioche with Custard and Raspberries

Pan
serves 4

This air-fried brioche with custard and raspberries is a simple sweet bake that sits somewhere between a quick breakfast pudding and an easy dessert. Thick slices of brioche soak up a light vanilla custard, while raspberries soften and burst as they cook.

The air fryer gives the top a gentle golden finish without drying out the centre, making this a practical small-batch recipe for serving warm with a dusting of icing sugar and a drizzle of honey.

DessertDinner Party
10 mins prep12 mins cook22 mins total

  1. Lightly grease a small baking dish or foil tray that fits inside the air fryer basket. Preheat the air fryer to 170°C.

  2. Whisk together the eggs, milk, Greek yoghurt, vanilla extract and caster sugar until smooth to make a light custard.

  3. Arrange the brioche slices in the dish, slightly overlapping if needed. Brush or drizzle over the melted butter.

  4. Pour the custard mixture evenly over the brioche and leave it to soak for 2 to 3 minutes so the bread softens slightly.

  5. Scatter the raspberries over the top, pressing a few gently into the custard.

  6. Air fry for 10 to 12 minutes at 170°C until the custard is just set, the brioche is golden at the edges, and the fruit has softened.

  7. Leave to stand for 2 minutes, then dust with icing sugar and drizzle with honey before serving warm.

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