- This footage of you mixing is gonna live on forever.
(laughing)
- This is the greatest gift I've ever seen.
(slow music)
- Welcome back to Devin and Freddie's Holiday Special.
Ding.
In this week's adventure,
we were invited to a potluck,
and we have no idea what we're doing.
- I brought some stuff out of my fridge,
and Devin brought some stuff out of her fridge,
we joined forces,
and now we have Chef Ayo to help us figure out
what to make on a whim.
- We're gonna work it out.
- You're first judgements, thoughts.
Like what are you seeing,
what are you feeling?
- I mean, y'all have a lot of food.
Y'all have more food in your fridge than I do, so.
- Oh, good.
- I will say,
and I think that you know the audience knows,
I don't really like cooking.
It's not something that you know.
- So, how do you eat?
- Gets me excited.
Postmates, eating out. - All right.
- Postmates again.
- Yay.
- She just needs to find a mind who knows
and likes to cook.
- You know what though?
If people like you didn't exist,
I wouldn't have a job, so.
You know what, everyone does not need to be in the kitchen.
- So, how long have you been cooking?
- I have actually been cooking for about 20 years.
My family owned a restaurant,
so around eight they were like, "She's old enough to walk."
And they stuck me in the kitchen.
Then I moved to L.A,
I'm a private chef now.
And I've been cooking literally since I can stand,
and still cooking it up.
- We don't have a stove,
we have an oven.
We have milk, bread, and sex toys.
(laughing)
- We have some good basics.
Eggs, butter.
- I always need a lemon.
- Strawberries.
- Cinnamon is good for the holidays.
- Macaroons.
- Yeah, those were in my kitchen.
This was probably from your kitchen.
(dramatic music)
- Oh Lord, okay.
- You know.
- Butter, holiday necessity.
Nutmeg, okay we can work with this.
This is totally gonna happen.
So in my kitchen,
I try to always keep eggs, milk,
some sort of cheese,
and some sort of carb.
Because, worst case scenario,
we can make rice and cheese,
pasta, bread pudding,
easy to bake.
Quick struggle meal that looks like you tried.
- That's a metaphor for my life.
(laughing)
- Do you have an idea of what you think we'll make
with this stuff?
- You know what?
I'm actually gonna go with my first thought,
and I think we'll make bread pudding.
- I've only had bread pudding maybe once in my life,
and I don't really remember how it tastes.
- I love bread pudding,
it is delicious.
- It is, it's like it's hard on the outside,
very soft on the inside.
If you overcook it,
it's literally like a giant crouton.
It's very, very important
you get like the custard mix right,
but other than that super easy.
You can throw whatever in it,
and we're gonna use the nutmeg, the cinnamon,
make it really taste like the holidays.
- Let's do it.
- Yeah!
(upbeat music)
- Okay, so we grabbed everything that we need
from the basket,
and we're gonna dig right in.
- We have bread, we have our coconut macaroons,
which is gonna be interesting.
We have oranges to give it some zest,
some holiday feel.
Cinnamon and nutmeg of course, it's the holidays.
And then just bread pudding basics, eggs, milk.
- And a heart shaped pan.
- Aw.
- Because the holidays are about love.
All right, so I'm gonna put you in charge
of getting the pan ready.
So, I want you to take a butter,
and just rub it all over the inside of the pan.
- Love that.
- And then you can be in charge of our dairy section.
- Okay.
- So, you're gonna do a half cup milk,
and you are going to crack three eggs.
And I am going to start getting the custard ready.
So, I'm gonna put some maple syrup in here,
I'm gonna put some of this extract, some cinnamon,
and all that good stuff.
- Now, am I just gonna crack the eggs
straight into the bowl?
- So, I'm just gonna zest the oranges in here
so they'll be inside our custard.
And it'll just give it a little more orange flavor.
And then once you've finished with everything,
I'll add the juice from the oranges,
so we just get all the orange goodness.
- Oh, so you can eat this?
- Yes, you're gonna eat it.
You just have to zest it,
so you don't get the part under it.
It's called the pith,
and it's really, really bitter.
- I didn't know, I just thought...
Oh yeah, orange skin is bitter.
I didn't realize it was like levels to it.
- Yeah, you get like the little outer layer,
and it's pretty good.
You wanna go ahead,
you can put it in the bowl.
(upbeat music)
How's the pan going?
- She is buttered.
She's greasy, she's lubed up.
- So you are gonna take about half
of the loaf I would say.
- Half of the loaf, okay.
I love bread.
It can mean carbs,
it can also mean money.
Those things we love, I'm a Capricorn.
- And so you're just gonna tear it up
into medium sized chunks.
You're just gonna rip the bread up,
and drop it right in there.
And then I would say take about one row of the cookie,
then just mix it in there with the bread.
You can put the half of cup of milk in the pan.
And actually, let's go ahead and add one more egg in here,
because we want it to be very like...
- What does egg do? - Saucy.
So, it's gonna help it stick together,
instead of it just being you know bread and milk,
if you bake it nothing happens.
It's just gonna be soggy.
But, the egg is gonna be what makes it all hold together.
And you can actually whisk this,
I'm just gonna keep adding orange zest to it.
- Oh, whisk while you add.
- Whisk away.
You know, I'm just gonna add a little bit of cinnamon,
I'm just gonna eyeball it here.
If I had to guess,
I'd say maybe a teaspoon or two?
- This is what it looks like.
- And I'm gonna do the same thing with the nutmeg again,
like maybe a teaspoon.
I just kind of eyeball it.
- Yeah, just a little flick of the wrist, you know?
- Exactly.
This is how you can tell I've been doing this way too long.
- Oh, that's what we should name it.
Flick of the wrist bread pudding.
- Yes.
- I'm gonna add some vanilla extract,
what would be the equivalent of like a tablespoon.
As you can tell I'm very southern,
so my grandmother was very much like, "This much."
I'm like, "How much is that?"
She's like, "This much."
- I think that's sexy.
I think it's like, "Don't ask me questions."
- Just watch, just watch.
- Feel it, it's intuitive.
- And I'm going to add 3/4 cups sugar,
because it's the holidays.
So, this thing is going to be sweet.
- How's she looking?
- Oh, she's so beautiful>
- Look at her. - Look at that.
- There is bread and cookies.
- We have officially made a custard.
Get your whisk on girl, get in there.
Do you feel the sugar at the bottom?
- I feel it, it's disappearing.
- Okay, keep going until you don't feel the sugar,
because you wanna make sure it's really well incorporated.
(upbeat music)
- Wow.
- Do you feel like you know how many beats you did?
- I don't know how many beats I did,
but I don't feel the sugar anymore,
so I think it's ready.
- Well incorporated, all right.
So, I'm just gonna finish her off with some orange juice.
And I'm gonna use this,
so I don't have to worry about seeds.
- So she just sliced the orange like this.
Look at that, that gave him a little mouth.
It's so squeezy.
- Give them like. - That's so cool.
- And then I just squeeze it.
- Why do you cut it that way?
- So I can get the juice out,
without having to slice it up, you know.
Honestly, it just keeps me from having
to wash a cutting board.
- Got it.
- We're just gonna whisk it for like another 30 seconds
or so, just get it all in there.
Keep whisking for me,
I'm gonna add about two teaspoons of this in here.
Because, nothing says the holidays like maple.
Beautiful.
- Look at our custard.
- And now we're. - Oh, the satisfying part.
- We're going to drench her in our custard.
- [Devin] Drench her.
- How do you know if it's enough?
- I think I go by feel a lot of times.
It needs to feel wet.
If you look at the bottom,
you still got some good moisture down there.
And I legit just get in here with my hands
and get rid of that feel which is...
Chefs always wash their hands.
- I love how your cooking style is all about feel,
and just like looking intuity.
Very witchy.
- Yeah, sometimes you just know, right?
You just know what you know.
And you know what you don't know,
which is why we don't make those.
Just mush it down a little bit,
not too much,
but just so it has an easier time coming together.
- I love her.
- Yeah.
- She's beautiful.
A flick of the wrist bread pudding.
Yeah, and I think we're in a good spot,
we got some good crunches in there with the coconut.
- So, let's pop her in the oven.
- And that was so fast.
- Yeah, super quick. - Really easy, okay.
Let's go bake her.
- All right.
- It's time to eat. - She looks gorgeous.
She looks tan, she looks tasty,
she looks thick.
I love her.
- I love it,
and we only ended up baking her for about 20 minutes.
- Yeah, and there was no more liquid,
so I think you know what?
Let's pull her.
Because, as it sits,
it's gonna keep absorbing like all the moisture.
So, I think old girl's good,
I think she's ready.
I'm ready. - I'm ready.
Shall we dig in?
- Let's do it. - Yay!
- Oh my gosh.
- Oh yeah, she's got the right consistency,
look at her.
- It's a good bake.
- Oh yeah.
- Oh, this is good.
- You just whipped this up. - We did, we did.
Y'all did most of the work,
I just supervised.
Okay going back for seconds.
- Back for seconds.
- The fact that you were able
to just look at our pile of foolishness,
and then be like,
"I can make something beautiful out of that."
- You take it to the potluck,
and no one ever knows,
and you're like, "Yeah, no.
"I've totally been working on this a week,
"I planned it, I was totally ready."
- Yeah, exactly.
- Pro tip, next time you do this,
melt some vanilla ice cream,
and just pour it over the top just for extra calories,
because why not? - Why not?
- Traditionally, people cut up the cubes of bread
and do them all the same size.
I like mine different sizes,
I feel like you get the big pieces
which are really soft,
but you get the little pieces too,
which have like a lot more crunch to them,
and we get crunch from the macaroons.
And they're a little coconuty,
so it's like island Christmas.
- And it's just faster.
Like, I don't wanna have to spend extra time
cutting the cubes into like a perfect size,
like y'all know I don't got time.
- You can just hire me sis.
- Oh yes.
Yeah, and then you don't have to do this ever again.
- Yes, where can we find you?
- You can find me on Instagram at chefayocherry,
that's A-Y-O, and cherry like the fruit.
And that's pretty much the only place I pay attention guys,
you can go look at my website.
But, Instagram is where I actually am.
- Thank you so much. - Thank you so much.
- You're welcome. - This was incredible.
- I'm totally coming back. - Such a big help.
Impromptu potluck dish.
- Lady Tasted.
- [Devin And Freddie] Lady's seconds.
- Can I get some too?
Okay, great.
- Yes, yes, yes.
(upbeat music)