Bread pudding with belgian beer

12 oz. day old bread
1 pint Ommegang
1 pint heavy cream
4 eggs
4 egg yolks
8 oz. sugar
4 oz. raisins
4 oz. dried cherries
2 oz. candied orange peel, finely chopped

1. Plump the raisins and cherries in beer. Let soak. Tear the bread into bite-size pieces.
2. In a mixing bowl, break up the eggs and egg yolks. Add the beer, cream, and sugar. Mix to combine. Add the bread and toss
3. Add the raisins, cherries, and orange peel. Mix well and allow to soak so that the bread can absorb the custard.
4. Spoon into buttered molds and bake at 350 degrees in a water bath until just set. About 45 minutes.