Place the scallops, black pudding and apple slices alongside and dress the plates with the purée. Garnish with the bacon and coriander cress.

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Chef Jean-Pierre gives bread pudding a rich twist with buttery croissants and a silky custard. It’s warm, indulgent, and way easier than it looks. Serve it with a scoop of ice cream and watch it ...

Bake the bread pudding for 30 minutes, until the top is lightly browned and the custard is set. Let stand for 10 minutes before serving.

Let stand 15 minutes before serving. Serve with Vanilla Bean Custard Sauce. RELATED: Southern Bread Pudding With Bourbon Sauce In a medium bowl, whisk together sugar and egg yolks until well combined.

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