• Grease a 6x6 baking dish with butter. Cut the brioche into small cubes (9-12 cubes per slice)
• In a large bowl, combine the eggs, cream, sugar and lemon extract. Whisk until they are well combined to make a custard. Set aside.
• Spread the cut brioche pieces in a single layer in the baking pan. Spread a handful of berries on the brioche.
• Now add another layer of brioche and then spread more berries on it.
• Now pour the custard spreading it all over the brioche.
• Press with a spatula, so that all the brioche is soaked in the custard. Keep aside for 10 minutes to let the custard soak in the brioche.

Air Fryer Method

• Now place the baking pan in the air fryer tray/basket. Set the air fryer to 330F for 15-20 minutes, or until the custard is set in the middle. Insert a knife and check. Let stand for 10 minutes before serving.

Instant Pot Method

• Follow the same steps as above. Cover the pan with aluminum foil, so the condensation does not go into the pudding.
• Add 1.5 cups of water to the instant pot steel insert and place a trivet with handles (or use a long foil sling on a trivet). Put the covered baking pan on the trivet. Close the Instant Pot with the vent in the sealing position.
• Cook on Manual or Pressure Cook mode at high pressure for 30 mins. When the instant pot beeps, let the pressure release naturally for 10 minutes. Then release the pressure manually.
• Open the Instant Pot, carefully lift the trivet with the pan, and take it out.Insert a knife to check if the pudding has cooked through. If it comes out sticky, pressure cook for an additional 5 minutes. Let stand for 10 minutes before serving.
• (Optional) For a crispy brown top, broil for 3-5 minutes until the top layer is lightly browned.

Oven Instructions

• Bake for about 40-50 minutes at 350°F or until the center is set.

For Serving

• Sift some powdered sugar on the top. Serve warm or cold with a drizzle of maple syrup or your favorite ice-cream.