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 for 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.
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