Cranberry Poundcake Bread Pudding

One of my favorite desserts that Sean makes is pound cake. It’s a simple cake that tastes just like childhood to me as I ate Entenmann’s pound cake by the pound whenever my parents bought it. This twist on bread pudding using home made pound cake as the “bread,” though really labor intensive, is a winner. Especially for holiday parties.

There are three main steps:

1- make a pound cake

2- make a cranberry compote

3- make the poundcake bread pudding

I’ll walk you through these three steps.

Pound Cake


  • 1 cup unsalted butter
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 4 large eggs
  • 1/2 tsp salt


Preheat oven to 350 degrees. Butter and flour a six cup loaf pan.

In a KitchenAid stand mixer, cream the butter and sugar together on a high speed. Add eggs one at a time, vanilla, and salt and mix until well combined. Turn the mixer to low and slowly add the flour until it’s all combined.

Pour the batter into the loaf pan and bake for an hour or so until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes before removing it from the pan to cool on a wire rack.

Cranberry Compote

The next step is to make a cranberry compote. Sean added a couple bags of frozen cranberries to a pan on medium heat like you’d start to make a cranberry sauce. He then added a little water, approximately 1/2 cup of sugar,  a handful of frozen strawberries, a handful of frozen blueberries, and some frozen raspberries. This will turn into a sauce if you let it simmer for 30-40 minutes. He added some orange zest at the end.

This part of the recipe can be adjusted to your likes. The addition of sweeter berries allows for a little less sugar and still makes the cranberry sauce really sweet.

The final step is to assemble the bread pudding.

Cut the poundcake up into cubes and let it sit out at room temperature over night to get a little dry.

Cranberry Poundcake Bread Pudding


  • 1 loaf poundcake cut into cubes
  • 2 TB melted butter
  • 4 eggs
  • 2 cups milk
  • 1/2 cup sugar
  • 1 tsp ground cinnamon
  • tsp vanilla extract
  • 1.5 cups cranberry compote

Preheat oven to 350.

Put the pound cake cubes in a square pyrex baking dish and drizzle melted butter over the top.

In your KitchenAid stand mixer, combine the eggs, milk, sugar, cinnamon, vanilla, and cranberry compote and mix until well combined. Pour over the pound cake and lightly push down on it with a fork to be sure the bread is covered and soaking it all up. Let this sit on the counter for 45 minutes or so to be sure it has soaked up the mixture before baking for 45 minutes and has cooked through.

Chef Sean served food to Opera on Tap Colorado at Upslope Brewing Company, and he served this dessert paired with their Christmas Ale. Smear a little extra compote on the plate and a dollop on top and shove a fork in it!


Tee & Cakes

I wish I had a dozen of these. I picked up some mini cupcakes from Tee & Cakes for dessert last week after guiding a food tour, and I swear, these were the best cupcakes ever. One little dreamy dessert is a salted caramel chocolate cupcake and the other is what I’m going to call a maple pumpkin best-tasting-dessert-ever cupcake.

Tee & Cakes is the place to buy specialty cakes and cupcakes in Boulder. They’ve been featured on TV for their famous bacon topped maple cupcakes with chocolate frosting- a Boulder dessert staple that I have not tried (since I don’t eat bacon!).
But, I really enjoy ending food tours at Tee & Cakes because, not only are our guests incredibly pleased with their dessert, but I often take the opportunity to bring some cupcakes home if I do not feel like baking dessert. It’s a real win-win for everyone!

Pound Cake

I was craving Pound Cake. I have no idea why, but I went to bed craving Pound Cake, so I figured out how to make it the next day. Super easy.

  • 2 sticks butter, at room temp
  • 2.5 cups sugar (I used evaporated cane juice)
  • 1 cup sour cream
  • 6 eggs
  • 1 teaspoon vanilla
  • 3 cups unbleached all purpose flour
  • 1/2 teaspoon baking soda (a little less if at altitude)
Preheat the oven to 325 (I started at 350 because of the altitude and dropped it to 325 after 15 minutes)
Cream together the butter and sugar. Next, add the sour cream and vanilla and beat well. Sift the flour and baking soda and have it ready to add. Alternate adding eggs, one at a time, and flour, mixing well in between.
I poured mine into 4 buttered and floured mini loaf pans, as well as 12-muffin pan, so I had a lot of pound cake here!
Bake for 20 minutes or so until it is golden brown and cooked through. Cool on wire racks. Enjoy.

Ginger Pecan Carrot Cupcakes

These cupcakes were so incredibly delicious, made with fresh carrots from the Boulder farmers market and crystalized ginger from Savory Spice Shop. This recipe make 12 cupcakes.
Cupcake Ingredients:
  • 1 cup whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/2 TB ground cinamon
  • 1/2 cup chopped pecans
  • 1/4 cup coarsely chopped crystalized ginger
  • 3/4 cup evaporated cane juice
  • 1/2 cup plus 1 TB walnut oil
  • 2 eggs
  • 2 cups grated carrots
Maple Cream Cheese Frosting Ingredients:
  • 1/3 cup heavy whipping cream
  • 4 oz cream cheese
  • 1/3 cup maple syrup
  • 1/2 cup powdered sugar
Preheat oven to 350 (375 if at altitude, like here in Boulder). Line a cupcake pan with paper baking cups (I prefer the 100% unbleached compostable IF YOU CARE brand).
In a mixing bowl, combine the flour, baking soda, salt, cinamon, pecans, and ginger. Mix this with a fork or whisk so all of the ingredients are relatively evenly combined. Add the grated carrots and toss to coat.
In your KitchenAid mixer, add the evaporated cane juice and walnut oil. Turn it to speed 2 for 30 seconds or so, and then add the eggs and beat another 30 seconds. Add the flour and carrot mixture and mix another minute or so until you have an even batter.
Scoop into the cupcake tray and bake 15-20 minutes until a toothpick inserted into the center of a cupcake comes out clean. Remove your cupcakes from the cupcake tray and allow them to cool completely.
Next, make the frosting. Unless you have an extra KitchenAid bowl, you’re going to have to wash the bowl you used for the batter. First, pour the heavy whipping cream into the bowl, and with the wire whisk attachment, beat on speed 10 for 3-4 minutes until you have butter. Then, add the cream cheese, maple syrup, and powdered sugar and beat on speed 10 another couple minutes to make nice and fluffy fresh frosting.
Frost your cupcakes as you like. I filled a plastic sandwhich bag and cup off the corner in order to squeeze it out like piping. Get as fancy as you desire, and enjoy.
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