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1
For the cola reduction: First, pour the cola into a medium saucepot and bring to boil over high heat.
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2
Once boiling, reduce the heat to a simmer and reduce the cola down until one-quarter of the liquid remains, about 30 minutes.
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3
Chill to room temperature.
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4
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.
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5
Once the milk is warm, combine with the heavy cream and whiskey; this is your ice cream base.
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6
Pour the base into an ice cream machine and blend until a thick consistency is reached.
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7
Place in a freezable container and freeze for additional hour to firm the ice cream.
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8
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.
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9
Add the sugar to the yolks and beat until fully incorporated.
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10
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.
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11
Cut the bread into bite-size pieces and evenly distribute in a 9- by 12-inch nonstick pan.
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12
Pour the cream mixture over the bread and press down so that the bread absorbs the cream.
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13
Cover with foil and bake for 30 minutes.
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14
After 30 minutes, uncover and bake for additional 15 minutes.
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15
The pudding should have firm consistency and slight browning on top.
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16
Remove from the oven.
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17
While the bread pudding is still warm to the touch, cut out circles with a round cookie cutter and place in serving bowls.
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18
Scoop one spoonful of ice cream on top of the bread pudding and garnish by drizzling cola reduction on top.
