Banana Dark-Chocolate Bread-Pudding Cups

Ingredients

Pudding

• 5 g unsalted butter, for greasing
• 150 g brioche, cut into ¾-inch cubes
• 1 ripe banana (120 g peeled), sliced
• 40 g dark chocolate, chopped
• 2 large eggs
• 200 mL milk
• 30 g light brown sugar
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon

Equipment

Air fryer, four appliance-approved 300 mL ovenproof ramekins, bowl, thermometer, oven mitts

Allergens and ingredient notes: Wheat, milk, egg; chocolate may contain soy.

Step by step

Before you start

Use a basket air fryer and only accessories explicitly approved by its manufacturer. Do not use loose foil or parchment. Keep food in one layer with gaps and leave clearance below the heating element. Preheat according to the appliance manual; if the listed quantity cannot fit with gaps, add batches and allow extra time. Use only approved ovenproof ramekins. Two cups per batch; 2 batches. Check the custard, away from melted chocolate.

1. Grease 4 ramekins with butter. In a bowl, whisk eggs, milk, sugar, vanilla and cinnamon. Fold in brioche, banana and chocolate, press the bread gently into custard and soak 10 minutes. Divide all mixture among the ramekins, no more than two thirds full.
2. Preheat the air fryer to 320°F (160°C) according to its manual, about 5 minutes. Place 2 ramekins in the basket with gaps. Cook 16–20 minutes until golden, puffed and the center custard reaches 160°F (71°C), with no liquid egg remaining. Repeat with the other 2.
3. Remove with oven mitts and cool 10 minutes so the custard settles. Serve one pot per person; no additional toppings are needed.

The Devotti twist: Banana sweetens the custard pockets while chopped dark chocolate melts through the brioche.

Make ahead and storage

Refrigerate within 2 hours for up to 3 days. Reheat to 165°F (74°C), or serve chilled.