Thank you so much for the kind words! And YES indeed, I really mean it, it is so cool to be in TH-cam and to share my 50 years’ experience with you guys! The comments and the response have been nothing short of extraordinaire. Mush love to you and everyone reading this! You guys are the best and I am super happy to call you friends!!!! 😍😍😍
Every time I make this, people rave. It was a hit again just last night! Since we can no longer be in your classes in Florida, we are extremely grateful for your videos.
Chef I give my kids raisins with rum every morning before school so don’t “rorry”! Keep ‘‘em coming Chef you’re the reason My culinary passion awakened once again! 💪🏽💪🏽
I want to make everything this guy puts out there. I also LOVE the way he breaks down recipes in a way I have never seen anyone else do - It's very freeing to not only get great recipes but to have techniques taught for understanding the food and ingredients one uses is the itch we all need scratched. Incredible stuff.
Very happy to have found this channel, it's completely different from other "cooking channels" and pure and very informative without having a "higher than thou" attitude. I love the old format with the chef talking to us without having cuts and deleted scenes. Thank you
I've made this pudding twice now. Second time no chocolate chips. My wife absolutely loves this. Soaked raisins in dark rum and added cinnamon and a touch of nutmeg. Let soak for several hours. Thank you Chef JP for your great recipes and personality. Onyons first!
I only found Chef Jean-Pierre in 2022 however I'm going backwards and watching all the videos. I decided to get some new equipment for my kitchen including a very good chef's knife recommended by this chef of course. I have used my new knife this morning and I am amazed at how difficult I have made my life in the kitchen by not having a good knife. Just really amazing. And now I'm going to watch this amazing video! Thank you Chef for all of your suggestions and I really have taken them to heart
I'm incredibly happy that I've found this channel. Highly professional and great at explaining. Chef, I'd like you to know that far, far away in Moscow, in the heart of snowbound Russia, there's a cooking enthusiast who will always keep a bowl of butter at his side for mighty emotional support!
So brilliant and inspiring chef. I was filled with your infectious joy when you said “lookadis, lookadis, lookadis” every day is a brighter day with Chef Jean-Pierre.
Imagine being invited to a dinner party and you are in charge of 'just' the dessert. And then you bring this to the table. Talk of the evening material for sure!
Chef, I was surprised to see you rushing thru this video. It was less than 10 minutes! I like it when you take your time and show and tell us everything we need to know. This does look delicious, and one of these days when I get my strength back I'm going to cook a whole bunch of your recipes up and invite a bunch of my friends in for a party. But take your time. If people are in such a hurry, let them go to Tik Tak Toe or whatever. We love to watch you cook and listen to your comical (but informative) instructions. ❤
I made this last night and it came out amazing chef! I made one large one with my swimming raisins. Now I have to give some more raisins a bath! The cream anglaise was perfect with it! Mahalo!
Love you so much Chef Jean-Pierre! You make people happy. I feel happier just watching you cook. I am excited to try your recipes too. You are my favorite cooking YT Channel. Never quit!
Chef JP your style to me is simple, free-spirited, and everything done in love with laughter. Those are the things that last, thank you for teaching us that!
I have to say Chef this program is an elixir for our times. It’s fun, no controversy and great lessons to learn. And you are happy which attracts people, good stuff. 🙏🙏
Love all the shows you have made. If I get time I tune into a random show and whether or not I ever make it I get a great understanding of cooking that I never had before.
Oh Chef, every time I watch one of your videos, it takes me back to school. International cuisine class, it can't be beat. Love watching you. Your so impressive! Thank you.
Getting ready to make this for the 3rd time, this time for my sister who is visiting and battling cancer. She will absolutely love this for sure. It is the best I’ve ever had…Thanks Chef.
I love this guy. I have been cooking for years and many would say I am a great cook, but he always teaches me new things. And he is so entertaining to watch. So funny. Love him.
Chef Jean Pierre is excellent communicator make everything look like super easy, I really enjoy so much your videos. He make excellent environment. Thank you Chef keep doing more videos and more dessert videos!
Oh, you said the magic word…raisins soaking in Capt Morgan rum! When my family came from Europe and my mom wanted to make the traditional type cake we grew up with, she didn’t know about this rum for several yrs. My dad doesn’t drink rum so he also didn’t know about this. We use these raisins for making “cozonac” which is a Christmas version of Panettone but denser and tastier. We “submerge” the croissant just like the bread for the cheese souffle.
This is the fasted way to create pillows on you hips ! Soaked rum raisins are great on mocha flavored ice cream and German Christmas stollen . Great recipe Chef ! Thank you !
Jean Pierre is about to reach 100,000 subscribers guys! Congratulations my friend! You’ve inspired me to start cooking with your recipes and you’re extremely entertaining to watch. Keep up the great work👍🏼
I love your show, you should be on television; I watch a lot of various cooking shows and yours blows them all away. You're very genuine and keep people entertained while teaching them what they need to know - the best teachers know how to simplify things so everybody can understand how to do it. Great job! So where is the recipe for the cream anglaise? Do you have a link to it?
I have these in the oven now. Had to make a little more cream and egg mixture to have enough to cover my croissants. Didn’t take but a few minutes to do that. I’m so excited to taste this today!! Wonderful memories of my Grandma making chocolate bread pudding from the leftover bread heels she saved. I can still remember the taste of the butter in every bite. Thanks so much for sharing your love of cooking!
I used about 5 tsp sugar. These were absolutely a wonderful dessert! It doesn’t taste like my grandmother’s recipe but the flavors all come together wonderfully. It’s definitely Ah-mazing!!! I haven’t tried it with creme Anglais, maybe that’s next!
Thank you Chef! I'm making this delicious recipe of yours again right now in fact. It's in the oven. So easy a child could do it, ...AND... Of course I remembered to measure carefully.
Ah, yes, bread butter pudding, one of the nostalgic pastry I made everytimes back in my internship in a hotel, I always was the making them back then because everyone didn't want to make this and they didn't think it was fun to make bread butter pudding. I remember that I always cutted a lot of bread loaves for that and making the mixtures for the pudding and cooking the syrup for the base, fun times, miss making it
You make these recipes look easy to make because you explain why you do what you do as you’re cooking, I have learned so much and am not as apprehensive about trying to cook great food!!😊
5:52 - "You can make a whatever you want." THAT is what cooking is all about. Like the Italian Grandma(@Buon-A-Petitti channel) says, "If you no like, you no put. You like a more, you put a more."
How I have missed you, chef ! You have taught me so much on food presentation back in the 90s! I kept looking for Sunshine Cuisine and not very successful! Now you popped up and so many new posts ! God bless you abundantly!
Chef Jean...I made this Easter and used brioche.My raisins were soaked in coconut rum..It was OUTSTANDING!! This is a fast and fun dessert to make.My family destroyed it! I added some of the coconut rum raisin juice to my cream au glaze💟💟..WOW.
Excellent recipe! Thank you for sharing. I did not have raisins, but dried figs that were submerged overnight in Maison Rouge cognac, so they - figs were only "smiling." As I leave them marinating, they eventually become happy... Recipe was really good, loosely followed by measuring "carefully." Delicious, easy to make and fluffy at the end, so again - thank you!
made it with milka chocholate with nuts in it, added rummed raisin. its delicios! crispy outside and crispy inside (coz of the nuts) 🤩 also made one for my gf with white chocholate while added strawberry flavor into the cream . yummmmiii 🤩
Oh my goodness. You make cooking fun. I just made bread pudding last week and now I am going to have make your Croissant bread pudding. That looks fantastic. Thank you for recipe and the lesson.
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One of the few on YT who can pronounce "friends" like he really means you're his friend. I never cook, but I watch all his videos! :-)
Thank you so much for the kind words! And YES indeed, I really mean it, it is so cool to be in TH-cam and to share my 50 years’ experience with you guys! The comments and the response have been nothing short of extraordinaire. Mush love to you and everyone reading this! You guys are the best and I am super happy to call you friends!!!! 😍😍😍
♥️
You gotta start cooking the recipes! That's the best part!
It’s actually pronounced “fwenz” 😝
Oslo buco
Every time I make this, people rave. It was a hit again just last night! Since we can no longer be in your classes in Florida, we are extremely grateful for your videos.
Imagine if every human did their job like the chef. What a world it'd be.
Perfect world, he admits his mistakes, that in it self is gold!
Chef I give my kids raisins with rum every morning before school so don’t “rorry”! Keep ‘‘em coming Chef you’re the reason My culinary passion awakened once again! 💪🏽💪🏽
I'm so glad you no longer have your restaurant, cuz I'd eat all my meals there & I'd happily be as big as house!
This guy is a national treasure
I can sit here with hand on my chin, totally mesmerized by his voice and his humor. He makes me happy!!
❤️❤️❤️❤️
I want to make everything this guy puts out there. I also LOVE the way he breaks down recipes in a way I have never seen anyone else do - It's very freeing to not only get great recipes but to have techniques taught for understanding the food and ingredients one uses is the itch we all need scratched. Incredible stuff.
Wow, thanks I am glad you are enjoying my vids!!! 😍😍😍
Very happy to have found this channel, it's completely different from other "cooking channels" and pure and very informative without having a "higher than thou" attitude. I love the old format with the chef talking to us without having cuts and deleted scenes. Thank you
Thank you so much 🙂😍
I've made this pudding twice now. Second time no chocolate chips. My wife absolutely loves this. Soaked raisins in dark rum and added cinnamon and a touch of nutmeg. Let soak for several hours. Thank you Chef JP for your great recipes and personality. Onyons first!
I only found Chef Jean-Pierre in 2022 however I'm going backwards and watching all the videos.
I decided to get some new equipment for my kitchen including a very good chef's knife recommended by this chef of course.
I have used my new knife this morning and I am amazed at how difficult I have made my life in the kitchen by not having a good knife.
Just really amazing.
And now I'm going to watch this amazing video!
Thank you Chef for all of your suggestions and I really have taken them to heart
I'm incredibly happy that I've found this channel. Highly professional and great at explaining. Chef, I'd like you to know that far, far away in Moscow, in the heart of snowbound Russia, there's a cooking enthusiast who will always keep a bowl of butter at his side for mighty emotional support!
Oh, dear ‼ Is it Frozen Butter
😂🤣😂😁😘
Stay WARM all the way over there!
@@sunshinejenny777 Nay, things got too hot for my liking. Actually, butter is way tastier here in Israel!
So brilliant and inspiring chef. I was filled with your infectious joy when you said “lookadis, lookadis, lookadis” every day is a brighter day with Chef Jean-Pierre.
Imagine being invited to a dinner party and you are in charge of 'just' the dessert. And then you bring this to the table. Talk of the evening material for sure!
Love when he starts mumbling stuff about Tahitian vanilla lol.
This man is a treasure…amazing chef. God bless you!
How I am just discovering this channel? It's informative, it is entertaining, and Chef's passion is infectious!
This guy is fantastic! A French, Italian sounding New Yorker. TH-cam Gold!
Chef, I was surprised to see you rushing thru this video. It was less than 10 minutes! I like it when you take your time and show and tell us everything we need to know. This does look delicious, and one of these days when I get my strength back I'm going to cook a whole bunch of your recipes up and invite a bunch of my friends in for a party. But take your time. If people are in such a hurry, let them go to Tik Tak Toe or whatever. We love to watch you cook and listen to your comical (but informative) instructions. ❤
Thank you Florence 🙏😊
Love your recipes. I am from.New Orleans so I make bread pudding all the time. Love your all your recipes.
I cannot handle this man's adorableness. I love his enthusiasm! Recipe looks delish too. Will try it for sure!
🙏🙏🙏
I made this last night and it came out amazing chef! I made one large one with my swimming raisins. Now I have to give some more raisins a bath! The cream anglaise was perfect with it! Mahalo!
Random thought of the day: Chef Jean-Pierre for president! 🇺🇸 😂 God bless America
Love you so much Chef Jean-Pierre! You make people happy. I feel happier just watching you cook. I am excited to try your recipes too. You are my favorite cooking YT Channel. Never quit!
Thank you for the kind words, I am flattered! It is because of people like you that I do this Godspeed! 🙏❤️
I just watched this on my TV TH-cam but had to switch devices to say....
YOU ROCK!
We love you and your recipes in our house.
Chef JP your style to me is simple, free-spirited, and everything done in love with laughter. Those are the things that last, thank you for teaching us that!
I have to say Chef this program is an elixir for our times. It’s fun, no controversy and great lessons to learn. And you are happy which attracts people, good stuff. 🙏🙏
You keep saying “amazing!” and it’s true, you are absolutely delightful and amazing. So glad I found your channel.
You are always so easy to watch and learn from you explain things so we’ll with the best sense of humour!!!
Love all the shows you have made. If I get time I tune into a random show and whether or not I ever make it I get a great understanding of cooking that I never had before.
Love this Guy....he is the Master of the Plaster
You are the man. Wonderful recipe. Will definitely make it. Be safe and happy.
Oh Chef, every time I watch one of your videos, it takes me back to school. International cuisine class, it can't be beat.
Love watching you. Your so impressive! Thank you.
This guy’s funny. I enjoy watching him.
Getting ready to make this for the 3rd time, this time for my sister who is visiting and battling cancer. She will absolutely love this for sure. It is the best I’ve ever had…Thanks Chef.
You are a rockstar, talk about a full proof recipe that is delicious! I made it and it was polished off in a flash, thank you so much!
If you aren't giving your children spiced rum soaked raisins, we cant be friends
In France , kids have a little red wine in their water !
@@bgueberdenteich5206 In the tap water? I need to move to France!
@@DrSpooglemon LOL. They have great parents !
@@bgueberdenteich5206 😂😂😂
Best way to put kids into beds 🛌
Omg I adore you! Where have you been my whole life? Why have I just now found your channel??
This with your cream anglaise, I'll be making this tonight!
(Chef JP is saving my quarantine)
Dude, make the coulis as well a bit of sharp tang with it
How did it turn out? Share your experience and any changes you might make next time.
I’ve always been aware of bread and butter pudding ,but have never ordered it or cooked it. This looks even better, Now is the time
Hi Chef! I recently retired and have taken up cooking to keep me busy. I absolutely love your channel. Thank you so much for sharing. Bravo!
Congrats Chef JP on reaching 100K subscribers. Next stop 500k then 1M subscribers! 💪👌
Fingers crossed and from your lips to god's ears!!! 😍😍😍
My husband and I watch your videos every night to cap out dinner. Baking your pudding recipe soon. We just love watching your videos
I love this guy. I have been cooking for years and many would say I am a great cook, but he always teaches me new things. And he is so entertaining to watch. So funny. Love him.
So simple ! I thought it was a difficult dessert. Thnx. Chef !
The best my Italian grandmother would call you when splainin things was to say, don’t be stunad, this is the way to do it.
Made it tonight. Amazing! Thanks Chef.
Chef Jean Pierre is excellent communicator make everything look like super easy, I really enjoy so much your videos. He make excellent environment. Thank you Chef keep doing more videos and more dessert videos!
This channel needs to have 1mil + subscribers!!! Keep up the awesome videos 🙌🏼🙌🏼
Thank you so much for the kind words😀
I love how I can do anything with this
Oh, you said the magic word…raisins soaking in Capt Morgan rum! When my family came from Europe and my mom wanted to make the traditional type cake we grew up with, she didn’t know about this rum for several yrs. My dad doesn’t drink rum so he also didn’t know about this. We use these raisins for making “cozonac” which is a Christmas version of Panettone but denser and tastier.
We “submerge” the croissant just like the bread for the cheese souffle.
This is the fasted way to create pillows on you hips ! Soaked rum raisins are great on mocha flavored ice cream and German Christmas stollen . Great recipe Chef ! Thank you !
As always JP, another winner. That creme anglaise recipe will get lots of likes on here for sure.
Hello Fren!
Been outta touch but so glad to be back to see my favorite Chef of All Time! ❤❤❤❤
Made this tonight, first time with the white chocolate anglaise. Wife’s favorite dessert. Wow, simply delicious.
We add the rum that the raisins soaked in to the custard. Omgoodness....delicious
Love this channel, funny and informative
I am Italian and I cook with alcohol too...Bravo!
Very captivating..pereonality fits him. Easy to watch.
Heavenly taste of paradise, my goodness.
Jean Pierre is about to reach 100,000 subscribers guys! Congratulations my friend! You’ve inspired me to start cooking with your recipes and you’re extremely entertaining to watch. Keep up the great work👍🏼
Your recepies are awesome and very elegant thank you for sharing your talent
You are a joy! Keep them coming!
Chef, I love you. I made it today. Wow! Wow! Wow! I followed exactly what you said. The best bread pudding ever! You are the best. I love you. Thanks
I love your show, you should be on television; I watch a lot of various cooking shows and yours blows them all away. You're very genuine and keep people entertained while teaching them what they need to know - the best teachers know how to simplify things so everybody can understand how to do it. Great job! So where is the recipe for the cream anglaise? Do you have a link to it?
th-cam.com/video/vpLtjUmfaUA/w-d-xo.html 😍❤
Regards from Panamá, Chef Jean Pierre, wonderful recipes, great Chef👏👏👏💐🌺🌻
You always make me hungry Jean-Pierre! what a great dish, Thank you
My wife and son are going to love this!
'The old bread is good for the duck' he cracks me up. Love it
Mom would have loved this!!..thank you chef..brought back some good memories.
I have these in the oven now. Had to make a little more cream and egg mixture to have enough to cover my croissants. Didn’t take but a few minutes to do that. I’m so excited to taste this today!! Wonderful memories of my Grandma making chocolate bread pudding from the leftover bread heels she saved. I can still remember the taste of the butter in every bite. Thanks so much for sharing your love of cooking!
I used about 5 tsp sugar.
These were absolutely a wonderful dessert! It doesn’t taste like my grandmother’s recipe but the flavors all come together wonderfully. It’s definitely Ah-mazing!!!
I haven’t tried it with creme Anglais, maybe that’s next!
You never stop surprising!
Thank you chef 👍
Thank you Chef! I'm making this delicious recipe of yours again right now in fact. It's in the oven. So easy a child could do it, ...AND... Of course I remembered to measure carefully.
This is most wholesome chef channel ever 😭😭😭😭
Ah, yes, bread butter pudding, one of the nostalgic pastry I made everytimes back in my internship in a hotel, I always was the making them back then because everyone didn't want to make this and they didn't think it was fun to make bread butter pudding. I remember that I always cutted a lot of bread loaves for that and making the mixtures for the pudding and cooking the syrup for the base, fun times, miss making it
Another 3-pointer video and recipe from Chef JP. Great explanation and teaching and wonderful looking food, as always. No Onnyo, but we still love ya!
Thank you chef. So happy to see you still making delicious food.
You make these recipes look easy to make because you explain why you do what you do as you’re cooking, I have learned so much and am not as apprehensive about trying to cook great food!!😊
5:52 - "You can make a whatever you want."
THAT is what cooking is all about. Like the Italian Grandma(@Buon-A-Petitti channel) says, "If you no like, you no put. You like a more, you put a more."
These videos make my day, thanks Chef Jean
I wish I was there for sure... Salivating 😉
How I have missed you, chef ! You have taught me so much on food presentation back in the 90s! I kept looking for Sunshine Cuisine and not very successful! Now you popped up and so many new posts ! God bless you abundantly!
Chef! I used to work with submerge. At the French rest.
I sho u, I sho u.
Thanks for sharing this, see you next time.
"Old bread is good for the duck," I swear I laugh out loud at least once every video this chef makes. I'm so happy for his success.
🙏🙏🙏👍
Hell yes. One of my favourite puddings. 🎼🎷🎵🎶👍🏽
~ I LoVe the huge bucket of butter he always seems to have around! *Thank you for sharing such a wonderful recipe. I will definitely try it....*
Chef Jean...I made this Easter and used brioche.My raisins were soaked in coconut rum..It was OUTSTANDING!! This is a fast and fun dessert to make.My family destroyed it! I added some of the coconut rum raisin juice to my cream au glaze💟💟..WOW.
Congratulations on 100k subscribers chef!
Thanks a million 😍😍😍
2 months later... 200k XD
@@aakkoin 300k now
Excellent recipe! Thank you for sharing. I did not have raisins, but dried figs that were submerged overnight in Maison Rouge cognac, so they - figs were only "smiling." As I leave them marinating, they eventually become happy... Recipe was really good, loosely followed by measuring "carefully." Delicious, easy to make and fluffy at the end, so again - thank you!
👏👏👏👍
I really enjoy learning from you.👍
I really want to try so many of your recipes, especially this dessert!!
This is sooooo good and it is not overly sweet believe or not.
Really enjoying the videos Chef, Thank you
Goodness gracious. And I thought a croissant was a dessert on its own.
These videos are winning, winning, winning. Thanks, Chef
Wow, thank you Richard!!! 😍😀😀
I love bread pudding! Thanks for sharing your techniques. ❤❤❤❤
🤣😂 Love the humour chef. You're a chef AND a comedian. They go so well together... just like ur recipes!!
I received my white balsamic Sicilian lemon vinegar. Delicious.
made it with milka chocholate with nuts in it, added rummed raisin. its delicios! crispy outside and crispy inside (coz of the nuts) 🤩 also made one for my gf with white chocholate while added strawberry flavor into the cream . yummmmiii 🤩
It’s like Rodney Dangerfield had a stroke and developed a French accent. I love it.
Oh my goodness. You make cooking fun. I just made bread pudding last week and now I am going to have make your Croissant bread pudding. That looks fantastic. Thank you for recipe and the lesson.