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Leftover Holiday Eggnog and Breadpudding Cupcakes

By Stefani Pollack


Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 20


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