Ingredients

For the Bread Pudding:
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

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

For the Whiskey Whipped Cream:

Directions

For the Bread Pudding:
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.

For the Whiskey Sauce:
Heat sugar, butter, and egg in a small saucepan and stir until fully integrated. Remove from the heat and stir in vanilla and whiskey.

For the Whiskey Whipped Cream:

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

Recipe Courtesy of Stefani Pollack