1. Preheat your oven to 330 degrees. Lightly grease a muffin pan (butter works just fine). The ingredients here will fill out a 4 by 3 muffin pan making 12 separate bread pudding cakes three inches wide and about 2 inches high.

For the bread pudding:

1. In a large mixing bowl, stir together the eggs, gently melted butter, vanilla extract, and milk. Slowly add the 1/3 cup white sugar, mixing well until the sugar has dissolved uniformly.
2. Next add about 1/2 of the macadamia nuts and all of the chocolate chips.
3. Put the bread cubes in a separate large bowl, and cover uniformly with the eggs, butter and milk mixture. Best technique is to pour about half of the mixture onto the bread cubes, give it a good mix with a large spoon, and continue adding the mixture until it has been taken up completely by the bread cubes. You want the bread cubes to be uniformly and consistently saturated.
4. Spoon the complete mixture into each of the cups of the muffin pan. Fill each of the twelve cups until about flush with the top. It should be moderately well packed together. The pudding will rise a bit more when baked. Top with the remaining macadamia nuts.
5. Bake for 40 minutes.

For the whiskey sauce:

1. While the bread pudding is baking, gently melt 1/2 cup of butter in a small sauce pan over low-medium heat. Once the butter is melted, add the cream and 1/2 cup sugar and mix well.
2. Finally add the whiskey and continue mixing over low-medium heat, until the mixture comes to a slow boil. Remove to low heat and keep the mixture well mixed.
3. After the bread pudding has baked for forty minutes, take out of the oven and sprinkle a table spoon full of the whiskey sauce over each bread pudding. Put back in the oven for an additional 20 minutes of baking time.
4. When finished, each bread pudding cup will come out of the muffin pan with ease. Serve with the remaining whiskey sauce on the side and enjoy this decadent and delicious treat!