Air fryer lemon curd and raspberry bread and butter pudding

The ideal mix of sweet and tangy!

  • 1 hr cooking
  • Serves 12
  • Print
A creamy custard mix poured over stale bread, this easy air fryer dessert has been created with tangy flavours of lemon curd and raspberry.


  • 250 grams crusty sourdough bread, sliced thickly
  • ½ cup (160g) lemon curd
  • 1 cup (250ml) thickened cream
  • ¾ cup (180ml) milk
  • 3 eggs
  • ¼ cup (55g) caster sugar
  • 1 tsp vanilla extract
  • 125 grams frozen raspberries
  • to serve: extra lemon curd


  • 1
    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.
  • 2
    Spread bread slices thickly with lemon curd. Arrange bread, curd-side up, in dish.
  • 3
    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.
  • 4
    Preheat air fryer to 150°C/300°F for 5 minutes.
  • 5
    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.
  • 6
    Serve pudding dolloped with extra lemon curd.

More From Women's Weekly Food