Air-Fryer Coconut-Mango Bread Pudding

Step 1

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.

Step 2

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.

Step 3

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.