| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 15 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 liters cola
- 2 cups milk
- 1 cup sugar
- 4 cups heavy cream
- 3/4 cup whiskey
- 9 egg yolks
- 3/4 cup sugar
- 3 cups heavy cream
- 6 cups chopped bread
Instructions
- For the cola reduction: First, pour the cola into a medium saucepot and bring to boil over high heat. Once boiling, reduce the heat to a simmer and reduce the cola down until one-quarter of the liquid remains, about 30 minutes. Chill to room temperature.
- For the ice cream: While the cola is reducing on the stove, take the milk and sugar and bring to a simmer in medium saucepan to dissolve the sugar. Once the milk is warm, combine with the heavy cream and whiskey; this is your ice cream base. Pour the base into an ice cream machine and blend until a thick consistency is reached. Place in a freezable container and freeze for additional hour to firm the ice cream.
- For the bread pudding: Preheat the oven to 350 degrees F. While the ice cream is finishing, place the yolks in a medium mixing bowl. Add the sugar to the yolks and beat until fully incorporated. Slowly pour the cream into the egg mixture, stirring constantly, and when all the cream is mixed together add half of your cola reduction, saving the other half for garnishing. Cut the bread into bite-size pieces and evenly distribute in a 9- by 12-inch nonstick pan. Pour the cream mixture over the bread and press down so that the bread absorbs the cream. Cover with foil and bake for 30 minutes. After 30 minutes, uncover and bake for additional 15 minutes. The pudding should have firm consistency and slight browning on top. Remove from the oven.
- While the bread pudding is still warm to the touch, cut out circles with a round cookie cutter and place in serving bowls. Scoop one spoonful of ice cream on top of the bread pudding and garnish by drizzling cola reduction on top.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 801 |
| Total Fat | 56 g |
| Saturated Fat | 34 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 1 g |
| Sugar | 52 g |
| Protein | 8 g |
| Cholesterol | 304 mg |
| Sodium | 184 mg |
| Serving Size | 1 of 12 servings |
| Calories | 801 |
| Total Fat | 56 g |
| Saturated Fat | 34 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 1 g |
| Sugar | 52 g |
| Protein | 8 g |
| Cholesterol | 304 mg |
| Sodium | 184 mg |
Reviews
I love bourbon and this looked so good on DDD, but there were many problems with this- the ice cream recipe is bad recipe as it lacked any body to set up (no eggs) the cola reduction doesn’t thicken into a syrup and the bread pudding itself was bland… it basically failed on every level
I noticed in the episode, the chef did not use a binder (egg, gelatin, etc.), nor did he cook any of the ingredients for the ice cream…. so following the chef’s recipe, it did NOT set up at all. I added a binder (egg yolks, tempered) and it worked. The ice cream is delicious. Thankfully, knowing basic ice cream techniques, I was able to troubleshoot and make it work. I really wish you (Food Network) would test recipes first (or ask select fans to) before posting them… the disclaimer is lame. The low rating is for the poor recipe, otherwise, I’d give it a 4 for flavor.
Best bread pudding!