Purists may say these individually-sized bread puddings are not really cupcakes…whatever. They are outrageously moist and sinfully delicious. Even better, you can use up all your leftover holiday eggnog and dinner rolls!
Bread pudding cupcakes can be served hot or cold, but like all bread puddings, they are much better if served warm. Prepare the unbaked cupcakes, sauce, and whipped cream and keep them in the refrigerator. Around thirty minutes before serving dessert, put the cupcakes in the oven. When the cupcakes are done, microwave your whiskey sauce and drizzle the hot sauce over the cupcakes. You can add plain or whiskey whipped cream to each cupcake at that point or let each person add their own at the table. Keep in mind that the whipped cream will melt quickly on top of the hot cupcakes.
Holiday Leftover Eggnog and Bread Pudding Cupcakes
Makes 18 cupcakes
Word of warning: Although it may be tempting to steal some eggnog to drink while you are baking, drinking eggnog while baking can cause inexact measurements and unexpected end results. Drink at your own risk.
5 cups stale bread ripped into small pieces (while any stale bread will do, I used a French bread)
½ cup butter, melted
1 cup sugar
2 teaspoons vanilla extract
2 cups eggnog (eggnog with or without alcohol added will work)
Put bread in a large bowl and mix with melted butter. Mix in all other ingredients. Let sit for at least thirty minutes. Distribute evenly between cupcake liners. Bake at 350 F for 20 minutes.
½ cup sugar
1/4 cup butter
1 teaspoon vanilla
2 tablespoons whiskey
Heat sugar, butter, and egg in a small saucepan and stir until fully integrated. Remove from the heat and stir in vanilla and whiskey.
Whiskey Whipped Cream
1 cup heavy whipping cream
8 tablespoons whiskey sauce (see recipe above)
Whip whipping cream until light and fluffy.
Mix in whiskey sauce until integrated.
love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm
I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm
I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am