[2 - 2] what's up guys welcome back not too long
[2 - 3] ago I made a croissant breakfast
[3 - 6] casserole and I loved it so much I had
[6 - 8] the idea to turn it into a pizza
[8 - 10] casserole so that's what we're doing
[10 - 11] today we're making pizza croissant
[11 - 13] casserole meet me in the kitchen let's
[15 - 17] happen get that
[25 - 25] Sal buttery crispy goodness that basil
[25 - 26] on there though all right guys first
[26 - 28] things first you need a large mixing
[28 - 29] bowl like the one you see right here I
[30 - 31] want to go ahead and break down these
[31 - 33] croissants the reason why I like to do
[33 - 34] this is because you want them to be a
[34 - 36] little bit stale uh for the purposes of
[36 - 38] a savory bread pudding or any bread
[38 - 40] pudding for that matter I'm just going
[40 - 41] to break these up by hand no need to
[42 - 43] make them uniform they're going to cook
[43 - 46] down nicely you can use like 2 or 3 day
[46 - 48] old croissants is probably the best way
[48 - 49] to do it but if they're fresh from the
[49 - 50] store you want to leave them out on the
[51 - 52] counter for a little bit couple hours
[52 - 54] just get them a little bit stale
[54 - 55] texturally they hold up a little bit
[55 - 57] better that way so we're going to go
[57 - 59] ahead and break these down going to make
[59 - 62] our custard and then we're going to go
[62 - 63] ahead and prep the rest of our
[63 - 64] ingredients all right guys now it's time
[64 - 66] to make the custard and again this is a
[66 - 68] savory bread pudding so when you hear
[68 - 70] custard you probably think dessert but
[70 - 71] trust me this is going to work out great
[71 - 73] if you ever had a savory bread pudding
[73 - 75] you already know but if not you're in
[75 - 76] for a treat we're going for three cups
[76 - 79] of heavy cream here going with five eggs
[79 - 82] today so just go ahead and crack them
[82 - 85] in we try to do it with one hand so you
[85 - 93] guys can think I know what I'm doing hold the
[93 - 96] hold the shelves nobody wants to eat
[96 - 99] those for our seasoning we're using my
[99 - 101] brand new buttery garlic pepper
[101 - 104] seasoning this stuff is fantastic heavy
[104 - 106] on the butter flavor great garlic flavor
[106 - 108] as well just absolutely delicious you
[109 - 110] can't have enough of this in there so
[110 - 112] we're going with that we're going with a
[112 - 114] little bit of allpurpose to cover our
[114 - 116] bases we're going to add some oregano to
[116 - 118] give it that you know
[118 - 120] Pizza essence
[120 - 121] and then a little red pepper flakes just
[121 - 123] to add a little pop of heat and red
[123 - 126] pepper flakes go good on pizza too so
[126 - 129] there we go break out the Whisk and give
[129 - 131] it a mix until all of those eggs are
[131 - 133] Incorporated in with the cream and then
[133 - 135] we're going to fold that in with our
[135 - 137] croissants and other ingredients be
[137 - 139] smarter than me and use something that's
[139 - 141] actually large enough to mix your
[141 - 142] ingredients in so we're going to put it
[142 - 145] into a bowl real quick make sure we beat
[145 - 147] those eggs like they stole something and
[147 - 148] then we're going to pour back in our
[148 - 151] measuring cup and reserve it until we
[152 - 154] need it next up it's time to prep the veggies
[155 - 158] it next up it's time to prep the veggies this is like a semi Supreme Pizza we got
[158 - 160] Peppers we got onions you can throw some
[160 - 162] olives and mushrooms in there if you
[162 - 164] want to we got Italian sausage we got
[164 - 166] pepperoni really you can customize this
[166 - 169] to whatever you like you could also use
[169 - 170] whatever bread you like Brios should be
[170 - 172] a good option you could do this with
[172 - 176] like uh biscuit dough or croissant
[176 - 178] dough crescent rolls whatever you want
[180 - 183] I like croissants
[185 - 185] though who doesn't like croissants I
[185 - 188] think everything every sandwich would be
[188 - 189] better if it was on a
[189 - 191] croissant let me know what you think in
[191 - 194] the comments but to me the croissant is
[194 - 197] like the perfect vessel when it comes to
[197 - 199] bread if you want something like a
[199 - 201] little bit on the sweeter side right if
[201 - 203] you don't then I'm going sourdough all
[203 - 205] right guys so we got the Italian sausage
[205 - 207] I'm using mild Italian you use sweet
[207 - 209] spicy whatever floats your boat today
[209 - 211] we're using one pound of mild Italian
[211 - 213] sausage brown that up nicely remove it
[213 - 215] with a sloted spoon and then left behind
[215 - 217] we have all of this sausage flavor
[217 - 218] that's going to be what we're going to
[218 - 222] cook our veggies [Music]
[222 - 225] [Music] in so in the Italian sausage rendering
[225 - 227] we're to go ahead and cook the veggies
[227 - 229] we're also going to add a tablespoon or
[229 - 232] so of garlic paste a little oregano and
[232 - 234] some allpurpose seasoning we're going to
[234 - 235] cook that down until the veggies get
[235 - 238] nice and tender Jesus mix that with the
[238 - 240] sausage allow that to cool a little bit
[240 - 242] because we don't want to cook our eggs
[242 - 244] we want that to get down to about room
[244 - 246] temperature while we wait for that to
[246 - 252] happen we're going to make our pizza
[254 - 254] sauce all right so here we have our
[254 - 256] tomato sauce real simple pizza sauce
[256 - 259] here tomato sauce tablespoon of garlic a
[259 - 261] little oregano I also like to add a
[261 - 263] pinch of sugar or a tablespoon of honey
[263 - 264] just to balance the acidity that's
[264 - 267] coming from that canned or Jarred tomato
[267 - 269] sauce a lot of times the cheaper the
[269 - 271] tomato sauce that you buy from the store
[271 - 274] the more acidic it tends to be the more
[274 - 275] you spend the natural sweetness from the
[276 - 277] tomatoes tend to come through something
[277 - 279] like a San Marzano tomato that's going
[279 - 281] to be a little bit better it's going to
[281 - 282] cost you a little bit more though so you
[282 - 285] may not need the sugar depending on what
[285 - 287] brand you buy but today I'm going to go
[287 - 289] in with a tablespoon of honey cuz I was
[289 - 291] a little cheap on my
[291 - 293] tomatoes all right next up it's time to
[293 - 295] go ahead and mix everything in with the
[295 - 297] croissants so we're going to go ahead
[297 - 299] and add in the sausage with the peppers
[300 - 301] going to give it a little bit more time
[301 - 303] cuz it still looks pretty hot but as you
[303 - 306] kind of fold this in the air is going to
[306 - 308] begin to chill it enough that it's going
[308 - 311] to be safe to handle let's get all of
[311 - 315] that in there this is going to be good
[315 - 316] the kids are going to love this I can't
[316 - 318] wait to feed it to my son see what he
[318 - 320] thinks he changes his mind on what he
[320 - 323] likes every day sure you guys can relate
[323 - 325] to that I'm going to fold in some
[325 - 326] pepperoni and we're going to do
[326 - 327] something on the top as well just give
[327 - 330] it that pizza appearance but let's throw
[330 - 331] in some pepperoni in the mix as well cuz
[331 - 333] why the hell not
[333 - 335] right for the pork Patrol you can use
[335 - 337] turkey products for this turkey sausage
[339 - 342] turkey pepperoni whatever you like I'm just
[342 - 343] pepperoni whatever you like I'm just going to get in here with my hands and
[343 - 345] really fold all this together going to
[345 - 348] go in with a little bit of mozzarella
[348 - 352] cheese some Parmesan as well plenty of
[352 - 354] mozzarella on the top before it goes in
[360 - 360] oven a little bit more that buttery
[360 - 364] garlic pepper
[366 - 366] seasoning then we're just going to kind
[366 - 368] of fold this in a little
[368 - 370] bit and then start to add in our egg and
[370 - 387] cream [Music]
[387 - 390] [Music] mixture all right guys after about 35 45
[390 - 392] minutes in the oven it's all set golden
[392 - 394] brown and Beautiful on top we're going
[394 - 396] to let it cool for about 20 minutes and
[396 - 398] then we're going to Plate it on top of
[398 - 399] that pizza sauce you could also plate it
[399 - 401] on the side with the pizza sauce as a
[401 - 403] dipping option whatever floats your boat
[403 - 404] but this is the part where I say brace
[404 - 406] yourself for a trademark money shot say
[406 - 408] it with me guys looking good the only
[408 - 409] thing left to do is diing for the taste
[409 - 411] test but before we do that please take a
[411 - 413] quick second to subscribe to the channel
[413 - 414] make sure you hit that Bell to
[414 - 416] Notifications as well all right guys I
[416 - 419] found my Fork I am ready to dig in this
[419 - 422] is looking good quick reminder guys that
[422 - 423] all of these recipes that you see on my
[423 - 425] channel can be found at mrake happen.com
[425 - 428] printable recipes you can screenshot it
[428 - 429] follow along or print it out take the
[429 - 431] shopping list to the grocery store
[431 - 434] without further
[434 - 437] Ado nice crispy croissant
[437 - 439] there let's just get in there this looks
[439 - 441] like it's going to be hot no pepperoni
[441 - 444] Left Behind now that's a big bite wish
[444 - 477] me luck this this Roni pepperoni like pepperoni like [Music]
[477 - 483] this go piece of fullart yeah