Thank you so much for the kind words! And YES indeed, I really mean it, it is so cool to be in UA-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'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!
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!
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!
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.
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!
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
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!
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. 🙏🙏
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!
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.
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.
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!
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.
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. ❤
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!
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👍🏼
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!
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!!😊
I am making your beef stew today, my beef stock was cooking all night with vegetables and tomato paste like you suggested, my house smells great! You are a great teacher, enjoyable to watch and easy to learn from, thank you for the videos and sharing your experience with us.
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!
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 !
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.
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.
No onyo, no problem! I tried this recipe last weekend, adding a "careful measure" of Grand Marnier (just a tiny bit, not to overpower the Kahlua). Turned out delicious! Thanks chef 👍
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 🤩
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
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?
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 UA-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.
This guy is a national treasure
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! 💪🏽💪🏽
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!
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'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!
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 can sit here with hand on my chin, totally mesmerized by his voice and his humor. He makes me happy!!
❤️❤️❤️❤️
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! 🙏❤️
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.
Congrats Chef JP on reaching 100K subscribers. Next stop 500k then 1M subscribers! 💪👌
Fingers crossed and from your lips to god's ears!!! 😍😍😍
Love when he starts mumbling stuff about Tahitian vanilla lol.
This man is a treasure…amazing chef. God bless you!
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!
How I am just discovering this channel? It's informative, it is entertaining, and Chef's passion is infectious!
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 this Guy....he is the Master of the Plaster
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
This guy’s funny. I enjoy watching him.
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
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 🛌
Love your recipes. I am from.New Orleans so I make bread pudding all the time. Love your all your recipes.
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!
I cannot handle this man's adorableness. I love his enthusiasm! Recipe looks delish too. Will try it for sure!
🙏🙏🙏
You keep saying “amazing!” and it’s true, you are absolutely delightful and amazing. So glad I found your channel.
I just watched this on my TV UA-cam but had to switch devices to say....
YOU ROCK!
We love you and your recipes in our house.
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!
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. 🙏🙏
I love how I can do anything with this
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!
You are always so easy to watch and learn from you explain things so we’ll with the best sense of humour!!!
This guy is fantastic! A French, Italian sounding New Yorker. UA-cam Gold!
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.
You are the man. Wonderful recipe. Will definitely make it. Be safe and happy.
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.
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!
So simple ! I thought it was a difficult dessert. Thnx. Chef !
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.
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 🙏😊
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.
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!
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!
Made this tonight, first time with the white chocolate anglaise. Wife’s favorite dessert. Wow, simply delicious.
Heavenly taste of paradise, my goodness.
Hello Fren!
Been outta touch but so glad to be back to see my favorite Chef of All Time! ❤❤❤❤
This is most wholesome chef channel ever 😭😭😭😭
Very captivating..pereonality fits him. Easy to watch.
My husband and I watch your videos every night to cap out dinner. Baking your pudding recipe soon. We just love watching your videos
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👍🏼
You never stop surprising!
This is sooooo good and it is not overly sweet believe or not.
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
Omg I adore you! Where have you been my whole life? Why have I just now found your channel??
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!
👏👏👏👍
Love this channel, funny and informative
Mom would have loved this!!..thank you chef..brought back some good memories.
Yummmm
You always make me hungry Jean-Pierre! what a great dish, Thank you
Thank you chef 👍
We add the rum that the raisins soaked in to the custard. Omgoodness....delicious
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!!😊
I am Italian and I cook with alcohol too...Bravo!
This channel needs to have 1mil + subscribers!!! Keep up the awesome videos 🙌🏼🙌🏼
Thank you so much for the kind words😀
You are a joy! Keep them coming!
I am making your beef stew today, my beef stock was cooking all night with vegetables and tomato paste like you suggested, my house smells great! You are a great teacher, enjoyable to watch and easy to learn from, thank you for the videos and sharing your experience with us.
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!
Thank you chef. So happy to see you still making delicious food.
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 !
Regards from Panamá, Chef Jean Pierre, wonderful recipes, great Chef👏👏👏💐🌺🌻
My wife and son are going to love this!
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!
Your recepies are awesome and very elegant thank you for sharing your talent
I love bread pudding! Thanks for sharing your techniques. ❤❤❤❤
As always JP, another winner. That creme anglaise recipe will get lots of likes on here for sure.
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.
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.
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.
I wish I was there for sure... Salivating 😉
No onyo, no problem! I tried this recipe last weekend, adding a "careful measure" of Grand Marnier (just a tiny bit, not to overpower the Kahlua). Turned out delicious! Thanks chef 👍
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 🤩
I love this guy.
These videos make my day, thanks Chef Jean
It's the 4th of July and this is what I'm making for my dessert tonight.
I'm going to make this for Christmas Eve dinner. Wonderful!
~ 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....*
Really enjoying the videos Chef, Thank you
I really enjoy learning from you.👍
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
'The old bread is good for the duck' he cracks me up. Love it
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.
I received my white balsamic Sicilian lemon vinegar. Delicious.
An awesome 🍨 🥧 🍦 🍡 dessert for both young & old folks alike thanks chef jp for this video 📹 😀 👍 you're the best 👌 👍 😍 🥰
🤣😂 Love the humour chef. You're a chef AND a comedian. They go so well together... just like ur recipes!!
I wish I can try it. Looks tasty
Outstanding as always, Chef! 😋
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?
ua-cam.com/video/vpLtjUmfaUA/v-deo.html 😍❤
Hell yes. One of my favourite puddings. 🎼🎷🎵🎶👍🏽