In a medium bowl, combine the cream, pumpkin, milk, sugar,
egg and yolk, pumpkin pie spice, and salt. Whisk until well combined.
In a large bowl, toss the bread cubes with the melted
butter. Add the pumpkin mixture and gently toss until the ingredients are well
combined.
Transfer the mixture to a baking pan. Place the pan in the
zone 1 air fryer drawer. Set the temperature to 176°C cooking for 35 minutes,
or until custard is set in the middle.
Sauce
In a small saucepan, combine the syrup and butter. Heat over
medium heat, stirring, until the butter melts. Stir in the cream and simmer,
stirring often, until the sauce has thickened, about 15 minutes. Stir in the
vanilla. Remove the pudding from the air fryer.
Let the pudding stand for 10 minutes before serving with the
warm sauce.
