International Recipes
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.
Yield: 12 servings
Ingredients
- 1 (8 x 4 inch) loaf Tea Brack
- 10 tablespoons butter, melted
- 1 quart heavy cream
- 6 eggs
- 3/4 cup brown sugar
Instructions
- 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.
Notes
Vanilla Ice 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.
Nutrition
Per serving: 446 calories, 41g fat, 5g protein, 16g carbohydrate, 1g fiber