air fryer coconut mango bread pudding

Banana Bread

Air Fryer Coconut Mango Bread Pudding

Coconut milk and mango shine in this bright and fruity spin on the classic dessert. If mango isn't available, you can use fresh pineapple in its place.

Ingredients

4 cups cubed dry whole-wheat bread
1 ½ cups cubed mango or 1 cup chopped fresh pineapple
1 (14 ounce) can light coconut milk
1 large egg
1 large egg white
¼ cup packed brown sugar
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon ground allspice
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ cup unsweetened shredded coconut, divided

Directions

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.