Place the torn bread into the buttered baker. Add the cubed apples and pomegranate seed mixture and toss to distribute evenly.
In a large mixing bowl combine the custard ingredients except for the melted butter. Pour the custard mixture into the baker and over the bread and fruit. Let the bread pudding rest and absorb the liquid for at least an hour. Then drizzle the bread pudding with the melted butter and place the baker into a water bath. The water should rise half way up the sides of the baker. Place the baker and water bath into a pre-heated 350 degree oven for 1 hour and 20 minutes or until a wooden pick inserted into the center of the pudding comes out clean and the center is firm. Remove from the oven and let rest for 15 - 20 minutes.
Cream the butter and the sugar together in a medium sauce pan. Add the egg yolks one at a time and 1/4 cup of the cream. Set the pan over medium low heat. Gradually add the remaining cream, stirring constantly. The sauce is done when it thickens just enough to coat the back of a spoon. Add the Cointreau and pomegranate liqueur and stir. Serve warm over the bread pudding.