Bread Pudding Made with Croissants! - Chef Jean-Pierre

This is a chocolate croissant pudding, served warm with an English custard cream sauce. You gotta learn how to make this. This is fantastic. It's going to be one of the best bread puddings you've ever had in your life. Be sure to subscribe to our channel, ring the bell, and give us a thumbs up if you like the video. Okay friends, today I'm going to make a chocolate croissant pudding. Delicious. Fabulous for the holidays, but you can make it for any dinner party. It's so simple to do, a child could do it. I'm not kidding. It's true. Very simple. You got a croissant. You cut it into little pieces. You got some chocolate. I got chocolate chips right there. I use a French 64% cocoa butter chocolate. You gotta use a good chocolate, eh? If you don't have a good chocolate, use whatever chocolate you want to use, okay? And then I got raisins that have been marinated in rum. They've been marinated in rum for a few months. Captain Morgan spicy rum. Those are great for the kids in the morning for cereal. Delicious. So look guys, I got the, only kidding, okay? Look, I got the souffle cup right there, souffle mold right here. Take a little butter in there. You don't want to put butter in there? You can put a little nonstick spray. And it works just as good. You know, like a pan with flour or baker's joy, okay? I like better butter, but it's really up to you. It doesn't matter. Either way is going to be good, okay? And then what you do, you take a little sugar. Let me get a spoon in there. Not a fork, a spoon. And you take the sugar right there. Look, look folks, see? Take the sugar right here. That's a lot of sugar, right? But don't worry. You're not going to need it all. See the only sugar who is going to stick, the only sugar that's going to stick is the one that's going to touch the bottom. So nonstick spray and sugar, okay? So far so good, right? A child could do this, right? Then you take your souffle right there. You take the croissant and you put it in there. And you say, well, I don't have any croissant. Don't worry. Use a raisin bread. Use a brioche bread. You can get that at the grocery store. It's a sweet eggy bread. Halah would be perfect with raisin. But remove a little bit of the crust if you do halah because it's too dark, right? Croissant, raisin bread is great. It doesn't matter. Whatever you want. You just don't be using that on the old bread deal, okay? Some people put their old bread. Old bread is good for the duck. That's what it's good for. Look, you're making six of those, six eggs. How easy is that? Six, six eggs, right? And then cream. How much cream do you need? You need about an ounce and a half to two ounce. Depends the size of your mold. It's about a third of the size of the mold. Depends what it is you're using, okay? So I got the chocolate in there. You could use white chocolate also. Put both of them in there. It'll be delicious. Raisins, marinated rum if you got them. If you don't have them, don't worry about it. It'll still be good. But most stuff you put in there, better it's gonna be, okay? A little vanilla. I like to use Tahitian vanilla. Tahitian vanilla, oh yeah. If you never had Tahitian vanilla before, oh, it's delicious. Oh, there you go, there you go. There you go, we're mountain friends. I'll give you a little extra. You know how expensive that stuff is, Tahitian vanilla? Jesus! It's crazy expensive. Okay, whole eggs. I'm putting the whole egg. I like it. The white makes it nice and fluffy. So it's not a heavy, thick dessert. You can eat the whole thing, all right? Look guys, we're gonna take it right there and we're gonna put the cream in here. We're doing a little slowly just to temper the cream slightly. But with the white, you don't need to worry too much about tempering the egg, okay? Because the white protects it, right? So here we have it, friends. Right here we have the mixture. And we're gonna put a, oh, you know what I'm gonna put is just a little sugar in there, okay? I don't need a lot of sugar because, measure carefully, okay? I don't put a lot of sugar in there, friends, because my croissant are sweet. My chocolate is sweet. My chocolate is 64% cocoa butter. That means I got 36% sugar. The raisins are sweet, right? So here you go. Put a little more sugar in there. How much sugar do you need? It's really up to you and what it is you're using. You're using a sweet bread, okay? So you know what I like to do? I tell you what I like to do. I keep telling you what I like to do. I like to get spoon closer to my stove next time. So look, guys, I tell you what I do. I taste it. And I go, very nice, needs a little more sugar. That's what you do. Don't be out there following the recipe exactly because, you know, your chocolate may not be as sweet as mine. Your bread may not be as sweet as mine. It may be sweeter. Oh, you know what you could add also in there? Don't tell anybody, okay? They don't need to know. Little calou in there. Measure this carefully. That you have to be careful. Now, you know, I get a lot of people says to me, you know what, I don't have calou. I don't put it in. If you don't have it, put amaretto, put rum, put whatever you want to put in here, right? Now what I'm going to do is I'm going to take it right over there and I'm going to put those in an oven. Let me get a ladle so I can pour them in there. You see, look, I'm going to pour this right in there, friends. Okay, I hope I'm not going to make a mess. Oh yeah. No, because I got to show you. I got to show you something. Now, you know, if I would have picked, if I were to make only one, it would have been easier, right? But no, not me. Not me. I want to make sure everybody eats some because there's something very important I got to show you. You watch, you watch, you watch what's going to happen. Oh, look, I didn't even finish this guy right there. A little chocolate right there. Put a raisins in there. You see the raisins, chocolate. You could use a dry fruit, any dry fruit. Dry cranberries would be great in there too. You can make it whatever you want. Okay, look, look, look, look, look, look. You're going to love this. Let me tell you. Oh yeah. Those are delicious, right? We're going to bake them. Look how simple it is. And you know what we'll do? We'll bake them. We're going to take them out of the mold and we're going to serve them with a creme anglaise. Oh yeah. We'll serve with a creme anglaise on a plate. You know, like a, like a soup plate. We'll put the creme anglaise in the bottom and we'll put the pudding on top. Now, the reason why I am taking my time to show you friends is because we need to, we need to submerge. You see, that's a new culinary term I'm teaching you today, friends. Submerge. That means then the bread, the croissant, whatever that you put in here has to be completely submerged. That means it has to be completely inside before, let it soak a little bit before you put it in, you see? Before you put it in the oven and make sure this is full completely. Full, full, full completely, okay? See, make sure you go, you make them as big as you can make them. Do you see? Now, now, oh, one more, one more thing, friends. I got to tell you something. This is really good, okay? Now, you see, I got a little bit left in there without the fork. I don't need the fork. Okay? Right there, let me tell you, you know what to do with this? Don't tell anybody, okay? Put a little rum in there, a little cognac in there, and a little cream, and make yourself a eggnog. Delicious. All right, I got the vanilla, I got all this. I'm just going to go pop them in the oven, friends. We're going to pop them in the oven and they're going to come out of the oven. They're going to be beautiful. We're going to take them out of the mold and we're going to serve them with a creme anglaise, English custard cream. Delicious. Put them up in the oven. All right, I'll see you in a little while when we take them out of the oven, okay? ♪♪♪ Okay, we're going to take them out of the oven now, folks. They're ready. I can smell them. I can smell it. If you were here in my whole kitchen, look at this, look at this, look at this, look at this. You can have one of these. I wish you were here. You could have one of them right now. I'd be delighted to share them with you. Now I got to give them all to George. He's got a friend, Ryan, the chef. He's going to be here, Brian. We're going to be here and we're going to eat them. We're going to serve them in a creme anglaise. So here's what we do, friends. We wait for them to slightly fall a little bit. They're going to fall slightly and then they're going to be not so hot because right now I can't touch them. And then when it's not so hot, we're going to take them out and we're going to serve them in a bowl with a creme anglaise. I'm going to make a video on that too so you can see how to make it, okay? We're going to let them fall for a minute, all right? We come back in a minute and we're going to plate them. Okay, well, the puddings are out. They were warm enough. So I could take, I'm going to put a creme anglaise, which is an English custard cream. You can pour right on top. Look how nice and thick that is. You can put it right on top of the pudding, but for the purpose of this video, we're going to put them on, we're going to put the sauce underneath, but put them wherever you want to put it, right? There you go. Right there, friends. And all I got to do now, I'm going to put a little pot of sugar right on top of it, just like this. And that's all you did. And right there, friends, this chocolate croissant pudding is a must. Serve it warm, though. Make sure you don't serve it cold. It's got to be warm. It's got to be about a hundred degree on the inside. If it's cold, it doesn't taste like anything. Warm pudding with a English custard cream sauce. This is amazing. You got to try that. Okay.