Tea Brack Pudding

This is a variation of bread-and-butter pudding.

This is an easy recipe but takes some time for setting aside and resting.

1 (8 x 4-inch) loaf Tea Brack
10 tablespoons butter, melted
1 quart heavy cream
6 eggs
3/4 cup brown sugar

Cube 2/3 of the brack loaf and place in large bowl. Crumble the rest into bowl. Add melted butter. Toss to distribute the butter. Set aside.

Bring cream to a boil. Turn off the heat. Whisk eggs and sugar together until pale and thick. Pour a cup of hot cream into the egg mixture. Beat well to blend. Add the rest of the cream. Beat to blend. Pour over the brack in bowl. Allow to soak for 2 hours.

Heat oven to 375 degrees. Pour pudding mixture into a greased 9 x 13-inch or similar baking pan. Put pudding pan in another pan that's large enough to accommodate it. Fill larger pan full with cold water. Bake 30 minutes. Rotate pans carefully, reduce heat to 325 degrees F and bake for 30 minutes more or until pudding is set.

Serve with Irish whiskey ice cream or whipped cream.

Serves 12.

Make your own favorite vanilla ice-cream, replacing the regular sugar with brown sugar and adding 3/4 cup Irish whiskey per half gallon of liquid, or make this quickie Irish whiskey ice cream.

Time-saving Irish whiskey ice cream: If you don't have an ice-cream maker, buy 1 gallon of good quality vanilla bean or coffee ice cream; let it soften, but do not defrost. Add 1/2 cup Irish whiskey, or more, if desired, stir together, and then refreeze it.

Nutritional information per serving of pudding: 446 calories, 41 grams fat, 5 grams protein, 16 grams carbohydrate, 1 gram fiber