Demerara sugar on bread pudding

[soupyspoon]

My just melts in the oven, what am I doing wrong?

I do the bread pudding on quite a low temperature, is that the problem? Im doing it in my airfryer combi oven Ninja

When I pour the sugar over the mix before it goes into the oven it just seems to melt right in

Maybe add it halfway thru cooking when the mix is a bit less wet?

Pour the sugar over last and flash under the grill if you’re are looking for a crispy top.

I have no idea what it is you are cooking with.

Is it quite wet? I’ve personally not had this issue, but only ever cooked it at a normal temperature in a conventional oven.

I solved it slightly by putting more over the top just as it came out the oven while it was cooling and then the sugar stuck to the top but didnt melt in.

I use demerara on some cakes in a conventional oven or in my fan oven with no problem. As previous poster i suspect the mix is too wet, try putting the sugar on half way through cooking, when the top has set. TBH in an airfryer, I would be worried about it blowing off the top.

Its a bake setting, so not the airfryer setting but its obviously got a fan in it

Im not sure how the mix can be too wet, its a bread pudding, its bread in a custard. Turned out brilliant again of course but need to get the sugaring right.