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Caramel Apple and Pomegranate Bread Pudding

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Caramel Apple and Pomegranate Bread Pudding is a festive, comforting dessert made with caramelized apples layered under rich brioche soaked in custard, baked to golden perfection, and garnished with jewel-like pomegranate arils. It’s indulgent yet easy, perfect for holidays or gatherings.

Ingredients

4 Granny Smith apples, cored, halved, and thinly sliced

3/4 cup brown sugar

1/4 cup unsalted butter, cubed

1 loaf brioche bread, cubed

2 cups milk

4 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 whole orange, zested and juiced

1 teaspoon ground cinnamon

1 cup pomegranate arils, for garnish

Powdered sugar, for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and spray two 9-inch cake pans with nonstick spray.
  2. In a small saucepan, melt brown sugar and butter over medium heat until slightly thickened, about 2 minutes. Pour caramel sauce evenly into the bottoms of the pans.
  3. Arrange apple slices in a single layer over the caramel, then top with cubed brioche bread.
  4. In a large bowl, whisk milk, eggs, granulated sugar, vanilla, orange juice, zest, and cinnamon until smooth.
  5. Pour custard mixture evenly over the bread, pressing lightly so the bread absorbs the liquid.
  6. Bake for 1 hour, until the pudding is puffed, golden, and a toothpick inserted in the center comes out clean.
  7. Cool slightly, then run a knife along the edges and invert puddings onto plates.
  8. Garnish with pomegranate arils and a dusting of powdered sugar. Serve warm, ideally with vanilla ice cream.

Notes

Use challah or French bread as substitutes for brioche if desired.

A splash of rum or brandy can be added to the custard for extra flavor.

Pecans or walnuts sprinkled with the apples add a nutty crunch.

Reduce sugar for a lighter dessert and let the tart apples and pomegranate shine.

Can be made ahead, refrigerated overnight, and baked before serving.

Also works in a 9×13-inch baking dish, though baking time may vary slightly.

Nutrition

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