Leftover Holiday Eggnog and Breadpudding Cupcakes

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By Stefanie Pollack

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. 

Bread Pudding
Ingredients:
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)
5 eggs

Directions:
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.


Whiskey Sauce
Ingredients:
½ cup sugar
1/4 cup butter
1 egg
1 teaspoon vanilla
2 tablespoons whiskey

Directions:
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
Ingredients:
1 cup heavy whipping cream
8 tablespoons whiskey sauce (see recipe above)

Directions:
Whip whipping cream until light and fluffy.
Mix in whiskey sauce until integrated.

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Paula Deen
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Susan Greene a.k.a BUBBLES
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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm