📖 Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish. Don't skip the greasing! Unless, of course, you like scraping bread pudding off the bottom of your pan.
2. Cut the bread into 1-inch cubes. You can use challah, brioche, or even day-old French bread. I once used croissants (day-old of course!), and it was decadent!
3. In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, and a pinch of salt. Make sure everything is well combined – no one wants eggy bits in their bread pudding.
4. Add the bread cubes to the egg mixture and gently toss to coat. Let it soak for at least 30 minutes, or even better, an hour. This allows the bread to absorb all that delicious custard.
5. Gently fold in the pomegranate seeds and pistachios. Don't overmix, or you'll end up with a pink mess. (Unless you're into that sort of thing!)
6. Pour the bread pudding mixture into the prepared baking dish. Spread it out evenly. If you have any extra pomegranate seeds and pistachios, sprinkle them on top for extra pizzazz!
7. Bake for 45-55 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out relatively clean. Baking times can vary depending on your oven, so keep an eye on it!
8. Let the bread pudding cool slightly before serving. I like to serve it warm with a dollop of whipped cream or a drizzle of vanilla sauce. Oh yum!
9. Serve and enjoy this jewel of a bread pudding. I mean its pretty good. What does this mean for you?