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This dish looks beautiful and appropriately seasonal.

Apple and Pomegranate Bread Pudding with Pomegranate Sauce

  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Intermediate
  • Course: Dessert
  • Serving Size: Serves 6-8
Ingredient Description:
For the pudding:
1 loaf French bread (about 24-incheslong) torn into chunks and allowed to air dry for at least 8 hours
3 tart apples (Granny Smith or Empire) cored and cubed
1/2 c. pomegranate seeds
4 Tbsp. pomegranate molasses
Zest of 1 large orange
Combine the pomegranate seeds, molasses and zest in a medium bowl and reserve

For the custard:
3 1/2 c. milk
5 extra-large eggs, lightly whisked
1 c. whipping cream
1 c. sugar
1 1/2 c.s apple butter
1/2 stick butter, melted

1 1/2 sticks butter
1 1/3 c. confectioners sugar
4 egg yolks
1 1/2 c. cream
3 Tbsp. Cointreau©
3 Tbsp. pomegranate liquour

  1. Place the torn bread into the buttered baker. Add the cubed apples and pomegranate seed mixture and toss to distribute evenly.
  2. 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.
  3. 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.