Pumpkin-Maple Waffle Bread Pudding

Directions

Spray four 8-oz, oven-safe ramekins with nonstick cooking spray and set aside.
To make the bread pudding, cut each of the thawed waffles into eight pieces. Place the waffle pieces in an air fryer set at 320°F and cook for 5–10 minutes, tossing the pieces occasionally, until they're lightly toasted.
Meanwhile, whisk together the eggs, pumpkin, 1/2-cup maple syrup, vanilla, and light brown sugar in a large mixing bowl. Add the toasted waffles and chocolate chips, then toss gently until combined.
Evenly distribute the waffle-pumpkin mixture among the prepared ramekins. Spray four small pieces of aluminum foil with nonstick cooking spray and cover each of the ramekins, sprayed-side down. Place the ramekins in an air fryer set at 320°F and cook for 25 minutes, or until a toothpick inserted in the center of each pudding comes out clean.
To make the maple-bourbon sauce, while the puddings are baking, put all of the sauce ingredients in a small saucepan. Bring to a boil, stirring occasionally. Then, turn down to a simmer for about 5 minutes, until the sauce has slightly thickened.
Allow the bread puddings to cool for 15–20 minutes and serve them with the maple-bourbon sauce.