Leftover Holiday Eggnog and Breadpudding Cupcakes Recipe by Stefani Pollack

Level: Easy

Time: 50 MINUTES

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  • 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


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.

Leftover Holiday Eggnog and Breadpudding Cupcakes


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