In a mixing bowl, soak half of the bread cubes with 3/4 cup of heavy cream and half of the milk for about 10 minutes. Set aside remaining bread, milk and heavy cream.
In a separate mixing bowl, beat 1 egg. Stir in 1/2 cup of sugar and 1 tablespoon of vanilla.
Wrap the bottom of a 7” springform pan with foil.
Using one tablespoon of butter, grease the inside of the springform pan. Add the soaked bread cubes to the pan. Pour sugar/egg/vanilla mixture over the soaked bread.
Cook on 330 degrees F for 15 minutes.
Remove the pan from the air fryer basket and let cool for 15 minutes before removing the bread pudding from the pan.
Repeat steps 1-4 for the second pudding.
Butterscotch Sauce Directions:
In a saucepan, melt 8 tablespoons (1 stick) of butter with buttered flavored syrup and 1 cup of sugar. While whisking, bring the sauce to a boil. Once boiling, remove from heat and allow to cool.
Once sauce has cooled and the bread puddings have been removed from the pan, drizzle sauce over the bread puddings.