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!


Fresh Strawberries with Candied Orange Peel in Tangerine Fig Balsamic

I think the title of this blog post says it all: Fresh Strawberries with Candied Orange Peel in Tangerine Fig Balsamic. That’s all it is.

Strawberries are in season! So, I got some at the farmers’ market. Beautiful, round, bright red, precious strawberries. These berries melt in your mouth and deserve to be savored. I chopped a few pieces of candied orange peel from Savory Spice Shop, drizzled a little tangerine fig balsamic vinegar on top, and enjoyed every bite.

Strawberry Orange Refresher

On a hot day, nothing is better than a cold drink. Here’s a new smoothie-like beverage.

I put one large navel orange, peeled, 4 frozen strawberries, 1 cup ice, 1 cup water, and a few lemon verbena leaves.
Blend well and enjoy.

Healthy Lunch Smoothie

This might not sound good to you. I don’t know if it would have sounded good to me a few months ago… during the stage of my life before I had my Vita-Mix. Everything has changed now.
Why has everything changed? Because now I grind up a ton of veggies to drink for lunch. I had been living on peanut butter or almond butter sandwiches for lunch for almost the entire 5 years I’d been living in Colorado. This past January I spent my birthday money (plus some of my own) on a Vita-Mix, and it has changed my life. If you have one, you’ll likely understand. If you don’t, you might find me weird. Either way, here is one of my healthy lunch smoothies.

  • 1 apple
  • 2 kiwis
  • 1/4 golden beet
  • 1 stalk celery
  • 1 handful parsley
  • 2 carrots
  • 3/4 cup snow peas
  • 1/2 cup frozen strawberries
  • ginger (as much fresh ginger as you like- I used 1 tsp)
  • 1-2 cups water (add more if you like it thinner… or should I say, less thick)
I put it all in the Vita-Mix, turn it up to 10, then high, then it’s done. This makes enough for 2 people to have a ridiculously healthy lunch smoothie.

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