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Leftover Holiday Eggnog and Breadpudding Cupcakes Recipe by Stefani Pollack

Easy Level
50 MIN 20 Prep + 30 Cook
Servings
$ /Serving
Print
Easy Level
50 MIN 20 Prep + 30 Cook
18 Servings
$ /Serving

Leftover Holiday Eggnog and Breadpudding Cupcakes Recipe by Stefani Pollack

Easy Level
50 MIN 20 Prep + 30 Cook
18 Servings
$ /Serving

Ingredients

  • 5 cups stale bread, torn into small pieces (while any stale bread will do, I used a French bread)
  • 3/4 cup butter, divided
  • 1 1/2 cup sugar, divided
  • 3 teaspoons vanilla extract, divided
  • 2 cups eggnog, (eggnog with or without alcohol added will work)
  • 6 eggs, divided
  • 2 tablespoons whiskey, divided
  • 2 cups heavy whipping cream

Preparation

For the Bread Pudding:

Put bread in a large bowl and mix with 1/2 cup melted butter. Mix in 1 cup sugar, 2 teaspoons vanilla, eggnog, and 5 eggs. Let sit for at least thirty minutes. Distribute evenly between cupcake liners. Bake at 350º for 20 minutes.

 

For the Whiskey Sauce:

Heat 1/2 cup sugar, 1/4 cup butter, and 1 egg in a small saucepan and stir until fully integrated. Remove from the heat and stir in 1 teaspoon vanilla and whiskey.

 

For the Whiskey Whipped Cream:

 

Whip whipping cream until light and fluffy.

Mix in whiskey sauce until integrated.

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