- 3 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup light brown sugar
- 3 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 7 tablespoons unsalted butter
- 6 tablespoons chopped pecans
- 4 1/2 cups day-old bread, cut into 1/2-inch cubes
- 3 tablespoons raisins (optional)
- 1 1/2 cups whole milk
- 6 tablespoons heavy cream
- 6 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons bourbon
- 1/8 teaspoon salt
Combine the eggs, milk, cream, brown sugar, 2 teaspoons of the vanilla, cinnamon, nutmeg, and kosher salt in a medium bowl and whisk together. Set aside.
Place a small saute pan or saucepan on the stovetop over medium heat. Add 6 tablespoons of the butter and allow to melt. Once melted, add the pecans and cook, swirling the pan and stirring occasionally, until the butter smells nutty, is golden and the pecans are toasted. Remove from the heat and transfer to a small heatproof bowl.
Add the bread and raisins to a mixing bowl. Add the reserved egg mixture and the pecan-butter mixture and stir to combine. Set aside for 30 minutes.
Butter a small (1 1/2 quart) casserole dish with the remaining tablespoon of butter and then turn the bread pudding mixture into the casserole dish.
Slide the oven rack into shelf position 5 of the Emeril Lagasse Power AirFryer 360 and place the casserole dish on the rack. Select the bake setting (325 degrees F for 30 minutes). Press the start button to begin the cooking cycle. Cook until the pudding is deep golden brown and slightly puffed, 25 to 30 minutes. (If the pudding gets too dark on top before it is finished cooking, cover loosely with a piece of aluminum foil.) Transfer the casserole dish to a wire rack and allow to cool for at least 30 minutes.
While the bread pudding cools, make the sauce: Place a small saucepan on the stovetop over medium-high heat. Add the milk, cream, and sugar, and bring to a simmer.
Combine the cornstarch and bourbon in a small bowl. Stir the bourbon mixture into the simmering cream and whisk until thickened. Stir in the salt and remaining vanilla and serve the sauce warm over warm bread pudding.