Beau Rivage famous bread pudding recipe

Now not only can you enjoy this wonderful bread pudding while at the Beau Rivage in Biloxi, you can also enjoy it at home.

Chef Thaddeus DuBois
Recipe requires an 8″ x 8″ Baking Pan
Ingredients
1 quart of whole milk
1 cup of sugar
1 cup of heavy cream
10 each eggs
1 cup of sugar
1 tablespoon vanilla
1 teaspoon grated orange peel
Texas (thick) Bread, cubed and toasted
Sugar mix with Cinnamon
Raisins, Golden or Dark
First, cube bread and toast in the baking pan until medium dark brown at 350F. Set aside. Let cool. Sprinkle with cinnamon, sugar and raisins.
Procedure:
1. Combine milk, 1st cup of sugar and heavy cream in medium sauce pot, and bring to a boil.
2. Combine eggs, 2nd cup of sugar, vanilla, and grated orange peel; whisk smooth.
Place in a medium size mixing bowl.
3. When mixture from step 1 comes to a boil, pour some of it into the eggs mixture,
whisk constantly. Add the warmed egg/milk mixture back into the milk/cream
mixture.
4. Pour mixture over toasted bread into baking pan and use all of the mixture.
Push the bread into the custard well.
5. Baking: Uncovered at 350F in a hot waterbath for 50-55 minutes until set.
6. Let cool, cover with foil.
7. Best if served next day, slightly warmed and with whipped crean and /or whiskey sauce.

Let me know how it turns out!!

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